Vanilla heart jam drops

30 min
12 min


  • 250g butter, softened
  • 140g icing sugar
  • 1 egg yolk, slightly beaten
  • 1 1/2 tsp Taylor & Colledge Vanilla extract
  • 90g cream cheese, softened
  • 340g plain flour
  • 1/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 6tbsp raspberry or strawberry jam
  • Icing sugar for dusting


Step 1
Pre-heat the oven to 180C (160C fan-forced) and line two baking trays with baking paper.
Step 2
In the bowl of an electric mixer, beat the butter, sugar, egg yolk and vanilla together until light and creamy. Add the cream cheese and beat it through until smooth.
Step 3
Add the sifted flour, baking soda and baking powder and mix until the dough comes together.
Step 4
Using a tablespoon of dough at a time, roll it into balls and place on the tray leaving at least three centimetres between each one. Use your thumb to make an angled imprint and then press again to form a heart. Fill each dough heart with about half a teaspoon of jam.
Step 5
Bake the biscuits for 10-12 minutes or until golden. Leave them to rest on the trays for 5 minutes before transferring to a wire rack to cool completely.
Step 6
Dust with icing sugar to serve.