These biscuits are called “pepas” in Argentina, they are typically made with quince jam and sold in every supermarket. They are very popular and people like to share a packet while drinking mate.

In my opinion this recipe has a bit too much sugar so I suggest reducing the amount or perhaps using a jam that is not too sweet.

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Pre-heat the oven to 170°C. Lightly grease a baking tray or line with baking paper.

Beat the butter and the icing sugar until pale and creamy (about 5 minutes). Make sure the butter is at room temperature and the icing sugar is sifted.

Add the vanilla extract and then the sifted plain flour and cornflour and mix well.

Roll the mixture into small balls and place on the prepared tray, then press a hollow into the centre of each with your middle finger. Recipe says it makes 30 biscuits but I made 50 (using ½ tablespoon of dough to make the balls).

Now, the recipe says to bake for 15–20 minutes (I think this is way too long for this type of biscuits), then remove them from the oven, spoon the jam into the hollows, and then return to the oven for 4 minutes. I didn’t see the need to do this so I just spooned the jam into the uncooked biscuits and baked them for 12 minutes, and they turned out just fine. I used raspberry and apricot jam but you can use whatever jam you prefer.

Once they are done, cool on a wire rack and then store in an airtight container.

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Jam Drops

From The Great New Zealand Baking Book, copyright © Foodlovers

Makes: 30 | Prep time: 15 mins | Cook time: 20-25 mins | Skill level: 1 (easy)

Ingredients

• 175 g butter
• ¾ cup (185 g) icing sugar
• 1 tsp vanilla extract
• 1½ cups (180 g) plain flour
• 3 tbsp (55 g) cornflour
• ¼ cup jam

Method

Pre-heat oven to 170°C. Lightly grease a baking tray or line with baking paper.

Beat butter and icing sugar until pale and creamy (about 5 minutes). Add vanilla and then flours and mix well. Roll the mixture into small balls and place on the prepared tray, then press a hollow into the centre of each. Bake for 15–20 minutes.

Remove from oven and carefully spoon jam into the hollows, then return to the oven for 4 minutes. Cool on a wire rack and then store in an airtight container.

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