Raw Caster Sugar
Delicately flavoured with a...
- Ingredients
- Method
Ingredients
- 125g butter, softened
- 125g Chelsea Raw Caster Sugar
- ½ tsp vanilla extract
- 1 egg
- 1 ½ cups plain flour, sifted (225g)
- 1 small pinch salt
- ⅓ cup good quality jam (try our plum jam, or mixed berry jam)
- 3 Tbsp Chelsea Icing Sugar
Additional tips
Chelsea Raw Caster Sugar adds a delicate caramel flavour to these simple little biscuits.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
18
What did you think of this recipe?
Unknown
Although they didn't make 40 -mine made 30-it is a great recipe
4
No
They didnt make enough it says they make 40 so I doubled it and it didn't make 80
2
Karen
I thought that this was a wonderful recipe. I made it, today and it turned out wonderful. Super easy and basic, and if you follow the steps carefully you will get amazing results. My family and I loved the jam drops and will definitely try this again!
4
Bubbles
This recipe has become so popular in our house and its become my specialty around here. I love how they feel in my mouth and the are sooooooo good. Last time I made them I forgot 1/2 a cup of flour, but that made no difference. The Jam drops had a more gooey dough sure but they still tasted like heaven to me! Thank you Chelsea Sugar!!!
5
Kelly M
My family did'nt enojythis recipe, I advise to not use 125g of butter as it says on the recipe, way to much.......
1
Josh
The best ever in the world
5
James
The best ever biscuit recipe on the planet I make this my grandma and we have a great time together
5
Denis
Nice biscuit but jam on after baking....how do you store them....? Will make them again with jam before baking.CHELSEA SUGAR: Hi there, these can be stored in an airtight container at room temperature.
4
Method
Preheat oven to 160°C bake. Line 2 large oven trays with silicone sheets or baking paper.
Using an electric mixer, cream the butter, Chelsea Raw Caster Sugar and vanilla until smooth and pale. Add the egg and beat well.
Slowly beat in the flour and salt until a stiff dough forms.
Use either a small ice-cream scoop or clean hands to roll the dough into balls about 3cm diameter. Place on prepared trays, allowing a 3-4cm gap between each biscuit.
Flatten slightly, then use the end of a wooden spoon to make a small indentation, about 1cm across, in the top of each biscuit (this is to hold the jam after baking)
Bake 10-15 minutes or until pale golden. Remove from the oven and, while the biscuits are still warm, use the handle of the spoon to repress down the indentation in the middle of each biscuit. Remove onto a wire rack to cool completely.
Lightly sift Chelsea Icing Sugar over the cooled biscuits. Using a teaspoon, spoon a small amount of jam into the centre of each biscuit. Store in an airtight container.
Additional tips
Chelsea Raw Caster Sugar adds a delicate caramel flavour to these simple little biscuits.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Icing Sugar
Icing sugar can also be...
Reviews
18
What did you think of this recipe?
Unknown
Although they didn't make 40 -mine made 30-it is a great recipe
4
No
They didnt make enough it says they make 40 so I doubled it and it didn't make 80
2
Karen
I thought that this was a wonderful recipe. I made it, today and it turned out wonderful. Super easy and basic, and if you follow the steps carefully you will get amazing results. My family and I loved the jam drops and will definitely try this again!
4
Bubbles
This recipe has become so popular in our house and its become my specialty around here. I love how they feel in my mouth and the are sooooooo good. Last time I made them I forgot 1/2 a cup of flour, but that made no difference. The Jam drops had a more gooey dough sure but they still tasted like heaven to me! Thank you Chelsea Sugar!!!
5
Kelly M
My family did'nt enojythis recipe, I advise to not use 125g of butter as it says on the recipe, way to much.......
1
Josh
The best ever in the world
5
James
The best ever biscuit recipe on the planet I make this my grandma and we have a great time together
5
Denis
Nice biscuit but jam on after baking....how do you store them....? Will make them again with jam before baking.CHELSEA SUGAR: Hi there, these can be stored in an airtight container at room temperature.
4
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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