cinnamon jam drops

I've made jam drops a handful of times now and despite making them repeatedly, I love making them! I love the colour and how simple they are to make, you can easily knock up a batch in no time! These were made for the catering event I had over a month ago (let's say I'm way behind in my posting and I am literally only halfway through posting all the recipes that were made for the event) - they turned out nice and soft to the bite with a good hit of cinnamon spice goodness. Most recipes for jam drops don't seem to have the ground cinnamon in it but I do strongly recommend the cinnamon for depth of flavour.

Recipe from Marie Claire's 'Kitchen'.

Preheat oven to 180 degrees. In a bowl, cream together 210g softened unsalted butter and 12 tbsp caster sugar until light and fluffy. Gradually add in 3 beaten eggs. Sift in 270g self raising flour, 3 tsp ground cinnamon and 9 tbsp rice flour. Fold together all ingredients until just combined.

Roll 1 tsp of the dough into a ball and place on a lined baking tray. Repeat with the remaining mixture.

Press a deep indent into the centre of each ball.

Fill with a selection of your favourite jams. In my case, I used blueberry conserve and orange marmalade. Try to use jams which are thick so that the jam doesn't run. I love Bonne Maman jam to bits but find that the jam tends to spread more than I would like it to.

Keep filling the balls of dough with jam. FYI: I've tripled the original recipe which is why I have so many trays of jam drops. 

Bake for 8-10 minutes until golden. Remove from tray to cool. Once cool, pack away into an airtight container. There should be about 108 individual jam drops in this box!

Well maybe not quite as many as 108 jam drops because I did start eating them. I find jam drops rather addictive (especially when they're bite sized). Before you know it, you've scoffed down a handful!