Plum Jam Drops - Chef Recipe by Matt Wilkinson and Sharlee Gibb
Plum Jam Drops - Chef Recipe by Matt Wilkinson and Sharlee Gibb

Plum Jam Drops - Chef Recipe by Matt Wilkinson and Sharlee Gibb

Ingredients

115 g (4 oz) unsalted butter, at room temperature
130 g (4 1/2 oz) sugar
1 free-range egg
1 tsp vanilla paste
200 g (7 oz/1 1/3 cups) plain (all-purpose) flour
1/2 tsp baking powder
150 g (5 1/2 oz) plum jam (see below), or 150 g (5 1/2oz) pre-made jam of your choice

Plum Jam:

300 g (10 1/2 oz) plums, stones removed
1 Tbs maple syrup
1 tsp vanilla paste
Juice of 1/2 lemon
2 Tbs Chia seeds

Method

To make the jam, put the plums, maple syrup, vanilla paste and lemon juice in a food processor and blitz until smooth, scraping down the sides with a spatula as you go to ensure that no large pieces of fruit are left. Stir in the chia seeds and mix together well, then pour into a clean jar and transfer to the fridge for 30 minutes to chill and thicken to a jam-like consistency.

Preheat the oven to 180°C (350°F/Gas 4). Line two baking trays with baking paper. In a bowl, cream the butter and sugar together with an electric whisk until light and fluffy. Add the egg and vanilla paste and whisk to combine, then gently stir in the flour and baking powder with a wooden spoon to form a dough.

Roll into balls. Arrange the balls on the prepared baking trays leaving 2 cm or so between each to allow for spreading when baking, then press down on the centre of each ball with your thumb to make holes.

Spoon 3/4 teaspoon of jam into each of the holes, being careful not to overfill them as the jam will run over while baking, and bake for 10–12 minutes on the top shelf of the oven until golden. Leave to cool on a wire rack. Keep stored in an airtight container for up to 4–5 days. *This recipe makes approximately 24 biscuits.

Credits: This is an edited extract from Mr & Mrs Wilkinson’s How It Is At Home by Matt Wilkinson and Sharlee Gibb published by Hardie Grant Books RRP $49.99 and is available in stores nationally.

Photo Credits: Patricia Niven.