Ingredients for Raspberry Jam Droplets
- 100g unsalted butter, softened
- Caster Sugar
- Vanilla Extract
- 200g self-raising flour
- 1 teaspoon baking powder
- 50ml milk
- Raspberry Jam
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How to Make Raspberry Jam Droplets
- Preheat your oven to 180°C (160°C fan/Gas Mark 4).
- Lightly grease a 24-hole mini muffin tin with butter or baking spray.
- In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the vanilla extract.
- In a separate bowl, sift together the self-raising flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- Stir in the milk until a soft, pliable dough forms.
- Roll the mixture into 24 small balls (approximately 1 tablespoonful each).
- Press each ball firmly into a muffin hole to form a small cup.
- Use your index finger to gently create a deep indentation in the center of each pastry case.
- Fill each indentation with ½ - 1 teaspoon of raspberry jam.
- Bake for 15-20 minutes, or until the edges are golden brown and the centers are set.
- Let the jam droplets cool in the tin for 10 minutes before carefully transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
29g
Fat
13g
Carbs
4g
