Recipes

Jam and Almond Drops

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
240 g Laucke Wallaby Flour 1⅕ cup
15 g Semolina 2 tbsp
40 g Icing Sugar ⅓ cup
16 g Ground Almonds 7 tsp
1 g Almond Essence ¼ tsp
180 g Butter, chopped ¾ cup
105 g Plum or Strawberry Jam, warmed 5 tbsp
25 g Flaked Almonds ¼ cup

Method

  1. Preheat oven to 190°C.

  2. Mix the icing sugar, flour, semolina, ground almonds and essence together in a mixing bowl.

  3. Rub in the butter.

  4. Press mixture firmly together, or process until mixture forms a ball.

  5. Turn dough onto a lightly floured surface, and knead gently until smooth.

  6. Roll 2 level teaspoonful’s of the dough into balls and completely cover with crushed flaked almonds.

  7. Place about 4 cm apart onto prepared baking trays.

  8. Indent each biscuit, using the handle of a wooded spoon, fill the cavity with a little jam (do not overfill).

  9. Baking temperature 190°C.

  10. Baking time 20 minutes or until golden brown. 

  11. Yield approximately 24 at 20 grams each.

Helpful Hints

  • For sudan remove ground almonds completely. Substitute flaked almonds with flaked coconut

  • Laucke Specialities
  • 24 at 20 grams each
  • 20 minutes
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