Sunday, December 30, 2012

Jam biscuit/cookie - eggless recipe

 I grew up eating these crunchy treats with a hint of strawberry or cherry in the center, only that back in my country they are called jam biscuits,not to be confused with the American "biscuits and gravy". I made these for my family and friends this year when visiting India .
  Before preparing these cookies I searched the internet for recipes but couldn't find the perfect one,all of them mentioned using "custard powder" ,I wanted them to be fuss, just made with things that one mostly would have around in their kitchen and most important of all it needs to be -"egg less",my beloved sister will eat nothing that has eggs in it ,so this recipe is especially a dedication to my sister and all my vegetarian friends out there.
lets have a look on how to prepare jam drop cookies.


all purpose flour: 3 cups
corn flour or cornstarch - 2 cups(I used corn starch)
baking powder 2 tsp
baking soda-3/4 tsp
butter-1 and 1/4 stick (1 stick =8 tbs)
powder sugar- 2 cups ,reduce if preferred
milk- 1/4 to 3/4 cup to knead the dough.
vanilla essence- 1 tsp

  • start by preheating your oven to 350 F.
  •  measure flour in a large mixing bowl,to this add all the dry ingredients which includes corn flour or corn starch , baking powder and baking soda ,mix well ,sift if required keep aside .
  • In a seperate bowl add room temprature butter and powder sugar 
  • beat with a hand or electric mixer until everthing turns smooth and fluffy .
  • now add 1 tsp of venilla essence and the flour. 
  • knead  into a soft dough using about 1/4 to 3/4 cup of milk -this may vary with the brand of flour you are using some tend to take in more liquid so add milk little by little .
  • line a cookie sheet with parchment paper 
  • microwave the jam you are going to use for about 10 sec .used in the recipe is strawberry jam you can change it to you liking .
  • now using a cookie press or a cookie cutter shape your cookies 
  • fill in the center with a tiny amount of jam , don't overdo the filling as it expands when baked and will spill all over .leave enough space between each cookie as they too will spred out .
  • bake for 18 -20 minutes depending on your oven ,look for golden brown edges
  • cool off on a wire rack,and store in an airtight container .
  • This recipe yields between 4 to 6 dozen cookies based on the size you shape them ,will keep fresh for weeks if properly stored .
Here is a quick video tutorial:

Wishing all a happy new year!

Thank you for visiting!

1 comment:

  1. Hello,

    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on

    To add your site to the Petitchef family you can use or just go to and click on "Add your site"

    Best regards,