Strawberry Jam Drops

 strawberry jam drops


180 g butter, softened to room temperature
1 cup caster sugar
1 egg
2 cups flour, sifted
½ tsp baking powder
200 ml of our Strawberry Pepperberry Vanilla Jam 


  1. Preheat the oven to 170C.
  2. Line two baking trays with parchment paper.
  3. Beat the sugar and butter with an electric beater until light and fluffy.
  4. Add the egg and mix until combined.
  5. Add the flour and baking powder and fold.
  6. Roll into small balls and place the balls on the baking trays—spread out 2 cm apart.
  7. With the tip of your little finger indent the middle of each ball and spoon a very small amount of jam into each indent.
  8. Place the trays into the fridge and chill for 30 minutes. 
  9. Bake the cookies until golden brown.
  10. Transfer to a wire rack to cool down and enjoy.