Friday, October 16, 2015

Dairy free jam drops

This year could easily be dubbed the year Toni learnt to bake. Not that I was particularly bad at it before, well who would know for sure really, because I just never did it. Apart from tinkering and creating savoury recipes for dinner, I never really had the need to bake. Especially sweet things. With just two of us in the house it was always easier to go buy a cake or biscuits because the effort I'd put into baking them + the fact we'd never eat them all meant it really wasn't worth doing it myself. However, along comes a child with dairy, soy and egg allergies {amongst others} and suddenly I find myself with a pretty good excuse to bake everything from scratch. So this year I've been desperately creating recipes for dairy free, toddler friendly foods and at some point that has to include sweet treats {because savoury just doesn't cut it full time when a toddler is concerned}.

So, my latest recipe is classic jam drops, with a dairy free twist. Until a few weeks ago I had absolutely no idea how to bake jam drops, but Cate is currently running a series of 31 days of cookies where she's baking 31 different cookies over 31 days and she's inspired me to give cookies a go. She shared a jam drops recipe as part of her series and, with her permission, I've altered it somewhat to make it dairy free.

It's relatively easy to make most recipes dairy free if you know what to substitute things with. In this case I just substituted butter with Nuttelex, and milk with almond milk. I went with almond milk for this recipe instead of oat milk because almond milk {although I use unsweetened} has a sweeter taste than oat milk. I also omitted the custard powder, which in most cases would be an ok ingredient, but I don't take any risks when it comes to bub. For our jam drops I've used strawberry jam, but you can use any jam of choice. Just make sure not to overfill the holes as the jam will spread a little as it cooks.

The jam drops have a lovely crumbly texture with the nice sticky gooey jam in the middle. Be warned though they're addictive, you won't be able to stop at one. Each time I've made them they've been eaten within a day {and the recipe makes approximately 25 of them}, so they must be good. They also go really well with a cup of tea as an afternoon snack.



80g Nuttelex {softened}
2 tablespoons almond milk
½ teaspoon vanilla essence
1 cup self raising flour
 cup caster sugar
Jam of choice


1. Pre-heat oven to 180
2. Beat together butter and sugar until it is well combined and turns pale
3. Mix in milk and vanilla essence
4. Sift in flour a little at a time until well combined and mixture turns to a dough consistency
5. Roll dough into small balls and place on tray
6. Indent a small hole into each ball and fill with jam
7. Bake for 15-18 minutes {depending on size of biscuits}

Linking with Lauren & Sonia


  1. Ooh Jam Drops are one of my favourites too and they never last long around here either! Thanks for linking up with us for Fabulous Foodie Fridays :)

    1. Yep I swear I could bake a batch every day and we'd still eat them all.

  2. Yum Toni, will definitely be adding these to our list!

  3. My girls actually like jam drops. They prefer the strawberry kind. The fig jam ones weren't popular, and I should have guessed that. Congrats on a great little recipe :)

    1. Yea I'm not sure fig jam would be popular around here either, but strawberry certainly is.

  4. Jam drops are one of my favorites. It's a good snack for birthdays, occasions, or even in simple home gatherings. Making it dairy-free would be a good news for those with dairy allergies.

    1. They're definitely a great snack. They always go down well here :)

  5. Jam drops! This recipe looks so doable! Will have to give it a try. Just bought some Almond milk this afternoon too!

  6. We are going to make these today! Great recipe!

    1. I have to make another batch this week too. They're so yummy.