Forget buying them in the shops, this quick and easy homemade recipe makes 24 delicious jammy treats perfect any time of the day!
- 125g butter, softened
- ½tsp vanilla extract
- 110g caster (superfine) sugar
- 120g ground almonds
- 1 egg
- 150g plain (all-purpose) flour
- 1tsp finely grated lemon rind
- 110g raspberry jam
- 2tbsp apricot jam
Preheat oven to 180°C/350°F. Line oven trays with baking paper.
Beat butter, extract, sugar and ground almonds in small bowl with electric mixer until light and fluffy. Beat in egg; stir in sifted flour.
Divide rind between both jams; mix well.
Roll tablespoons of mixture into balls; place about 5cm (2 inches) apart on trays, flatten slightly. Using end of a wooden spoon, press a flower shape, about 1cm (½ inch) deep, into dough. Fill each hole with a little jam, using raspberry jam for petals of flowers and apricot jam for centres.
Bake drops about 15 minutes. Cool on trays.
Jam drops will keep in an airtight container at room temperature for up to two days