Harrod's Jam Drops

Also known as just regular Jam Drops, but when my choices of jams in the house are Harrods or Laduree, what's a girl to do!!! I was going to use my birthday Laduree jam, but knowing that I wouldn't see Holly to share them with, I decided to go for the Harrods jam this time.

This recipe is from Donna Hay's "Classics" cookbook, who's one of my favourite Australian food author's and stylist's. I really enjoy her food photography and composition of each shot, definitely something to aspire to. 

For the biscuits (cookies to my American readers), place 180g of butter and 1 cup of caster sugar in a bowl and beat until light and creamy. Add 1 egg and beat well. Gently fold through 2 cups of plain flour and 1/2 a teaspoon of baking powder. Mix until a dough forms. It needs to be wet enough to still be moist when cooked, but dry enough to be able to handle. 

Roll into small balls and place on a baking tray (with baking paper on it of course). Leave some space between each ball for them to expand. Using the back of a spoon, or just your little pinky finger, create a hole in each biscuit, being careful not to go through the base of the biscuit. Fill with the jam of your choice, but don't fill to the top or they'll bubble over in the oven. Bake for about 10 minutes in 180 degrees until golden. Hot tip - wait until they have cooled a little before sampling, the jam will be like lava for the first 5 or so minutes!!! Tried and tested!!!

Cool and take around to new mothers everywhere, or just eat the entire batch yourself, your call!!