It’s monday morning, and you are packing the kids lunchboxes.
You reach into the pantry and pull out the box of muesli bars, only to find out that the kids snuck them as snacks over the weekend (apparently the hubster said this was OK while you were at work on Saturday) and the empty box has been left in the pantry.
As a result, the only stuff you have to put in each lunchbox is a sandwich, and apple and a couple of pieces of carrot.
Its just under an hour before you are meant to walk out the door – what do you do?
I whip up a quick batch of jam drops.
These easy jam drops are my go-to for when the kids need something for their lunchbox – or even a quick snack – in a hurry – and they are super light and super yummy. After posting a couple of pics of the finished product on Instagram and Facebook, a few people asked for the recipe. So here it is.
Before I start, I need to warn you, that unfortunately, I don’t have any of the traditional kitchen measures – eg measuring cups, scales or measuring spoons. So my method of baking is often hit and miss if I am following a recipe. Luckily for me, this recipe is pretty forgiving and can be changed about if needed.
My utensils of choice for this recipe is a tupperware salad bowl, an egg whisk, a desert spoon or soup spoon, a teaspoon and a retro 70s coffee mug. As I dont have a cup measure, I am not exactly sure how the volume of the mug compares to the volume of a cup measure, but the mug is 8 centimetres high and also has a diameter of 8cm. Hope that helps a bit. : /
15 Minute Jam Drops.
Preparation Time: 5 minutes.
Cooking Time: 10 Minutes.
- 1 egg
- 1 ‘mug’ of self raising flour
- 1/4 of a ‘mug’ of white sugar
- Generous Sliver of Butter
- Teaspoon of Vanilla Paste or Vanilla Essence
Preheat Oven to 180 degrees celcius.
Whisk egg for about 30 seconds or until it is light and fluffy.
Add sugar and whisk for another 30 seconds or so until the sugar is mostly dissolved and nicely aerated.
Slowly add flour and stir in with whisk.
Once the flour starts sticking to the whisk, change to spoon.
Keep stirring until the mixture is totally combined.
Melt the butter in the microwave for 10-20 seconds.
Pour the melted butter over the mixture.
Add vanilla essence or vanilla paste and stir until combined. A sprinkle of ground ginger and cinnamon at this point also works nicely.
The mixture is quite wet. Don’t worry. Spoon the mixture into small round blobs onto a baking tray lined with paper – ensuring that you space them apart nicely.
Depending on the wetness of your mixture and the height of your blobs you might need flatten them a little by pressing them down lightly with some baking paper or rolling them into balls ( you will need to have damp hands or the mixture will stick to you) and flattening them with your fingers. Dont flatten them too much though – as you will need to make indentations in them for the jam and if they are too thin the jam will seep through. The biscuits pictured below were not flattened. However the jam drops pictured at the top of the page were slightly flattened with my fingers (however were not rolled).
Use your thumb, or a teaspoon to make a slight indentation on the top of each biscuit blob.
Use a teaspoon to spoon the jam into the indentation at the top of each biscuit blob. Do not overfill.
Place the tray into the oven (180 degrees C) for ten minutes or until golden brown.
Once taking the biscuits out of the oven, let them cool on the tray for about 5 minutes, before moving them onto a cooling rack to cool for another 5 to 10 minutes.
Make sure you eat a least one while they are still warm!
Try to prevent yourself, your children and your husband from eating them all before you put a couple of biscuits into each of your kids lunch boxes.