Woof Nanny recently posted on what she referred to as an American Classic - the thumbprint cookie. I knew immediately what she meant and the photograph confirmed it. Because, after all, it is an Australian Classic - the Jam Drop. And the recipe I am about to give is from that other Aussie Classic, Amy Schauer, in my family's cooking bible: The Schauer Australian Cookery Book.
APRICOT OR RASPBERRY DROPS
Cream 4oz butter and 4oz sugar to a cream, add 2 well-beaten eggs, beat well in. Add 6oz sieved flour and 6oz cornflour, 1 level teaspoon of cream tartar, 1/2 teaspoon crush bi-carb. soda. Mix well through, roll into small balls with the fingers, and make a smal well in the centre of each with the finger-tips; in this put 1/2 teaspoon of raspberry or apricot jam, and place on cold floured tray. Bake in quick oven 10 to 15 minutes until a golden brown.
Miss Eagle's Notes
- I prefer a little less cornflour and use 8 oz plain flour and 4 oz cornflour
- I place the biscuits on a greased and floured tray
- A quick oven is a hot oven - so about 200 or 220 degrees Celsius - and keep any eye on them
A must for the biscuit barrel or cookie jar