Homemade jam drops were synonymous with school lunches when I was growing up. Everyone’s mum made them. Those were the days when lunch boxes were packed with sandwiches, homemade cake or biscuits and a piece of fruit. Peer into a lunch box today and you’ll find it’s a little different. It annoys me to see the variety of prepackaged food available specifically for school lunch boxes and a lot of it has little nutritional value. In fact a lot of it is down right rubbish! What a shame today’s society has little time for homemade cakes and biscuits. Baking is now almost considered an art! What would our grandmother’s say?
I would think this is a Swedish version of the Australian jam drops especially as a finger or the end of a wooden spoon is used to make the indentation.
1/4 cup plus 3 tablespoons castor (superfine)sugar
1 2/3 cup allpurpose plain flour
3/4 – 1 cup seedless raspberry jam
1 cup icing sugar
1/2 teaspoon vanilla extract
3 teaspoons boiling water
Prepheat oven to 180C/350F and line a couple of baking trays with non stick paper.
In a stand mixer beat the butter until smooth. Add the sugar and salt and beat until fluffy. Scrape the bowl and add in the almonds. Gradually mix in the flour. Beat until just combined. Turn out the dough onto a lightly floured surface and form into a thick disc. Divide into 4. Roll each into a log about 30cm long by 2 or 3cm thick. Place on prepared tray. Leaving the ends of the log intact make a shallow depression the length of each log with your finger or the end of a wooden spoon. Fill the depression with jam taking care not to overfill. Bake for 25 minutes. As soon as the strips come out of the oven prepare the glaze by mixing all the ingredients together until smooth adding a little more water if necessary. With a teaspoon drizzle the glaze over the jam. Cool the strips for 5 minutes then transfer to cutting board and cut strips at an angle. Transfer to wire rack to cool.