A variation of the old favourite jam drop biscuit.


  • 125gm unsalted butter, chopped

  • 1 teaspoon vanilla extract

  • 1/2 cup caster sugar

  • 1 egg

  • 2/3 cup hazlenut meal

  • 1 cup plain flour

  • 2 tablespoons raspberry jam


  • 1.

    Beat the butter, extract, sugar and hazlenut meal in a bowl with electric mixer till light and fluffy. Add egg and beat until just combined. Stir in flour.

  • 2.

    Roll level tablespoons of mixture into balls (lightly flour your hands to prevent sticking sticking. Place about 5cm apart on a lined biscuit tray lined. Make a hole into each ball about 1cm deep and 1.5cm wide with the handle of a lightly floured wooden spoon.

  • 3.

    Gently heat the jam until is loose and easy to sppon into the holes.

  • 4.

    Bake in a moderately slow oven for approx 25 minutes or until very lightl golden brown. Turn and swap tray positions half way through cooking. Leave to cool on trays.


Experiment with different flavours of nut meal and jams, curds or choclate.

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