Plum Jam Crumble Biscuits

 

When an Anzac biscuit meets a Jam Drop, it's like boy meets girl in the biscuit tin and these delicious Jammy Crumbly biscuits are created. When you have some home made jam and some rolled oats in the pantry, and I always do, in addition to the normal baking staples, these biscuits can be made within the hour. I had plum jam, but any jam will do. I recommend these biscuits to you and hope you make them. This is an easy and delicious mid-week recipe.  

I saw it in the Woolworths supermarket catalogue and was smitten with them straight away. For fun you can even use a few different jams for a variety of jammy colours, and to use up the last spoonful of jam left in those jars in the refrigerator. I am definitely doing that next time I make these, and that's not far away. These are delicious with a cuppa anytime at all.  This batch disappeared in two days.

Ingredients:

2 cups Rolled Oats

1 cup Plain Flour

1 cup desiccated coconut

1/2 cup brown sugar

125 g butter, chopped

1/3 cup Golden Syrup

1/4 cup water

1 teaspoon bicarbonate of soda

2 1/2 tablespoons plum jam or other type of jam

Method:

Preheat your oven to 180 deg C./160 deg. C. Fan forced.

Grease and line 2-3 baking trays with baking paper, depending on their size. This recipe makes 20-24 biscuits. Mine fitted on 2 large trays, 12 to a tray.

Pour the dry ingredients i.e. oats, flour, coconut and sugar into a large mixing bowl.

Choose a medium sized saucepan, and add the butter, syrup and 1/4 cup water to the saucepan and stir over a medium heat until the butter is melted. Take the pan off the heat and add the bicarb of soda. The mixture will foam up which is great. (If it doesn't foam up, the bicarb of soda is probably old and past it's use by date. It needs to be replaced.)

Add this foaming mixture to the dry ingredients and stir well to combine and integrate all of the dry ingredients. This will result in a wet, quite sticky mixture.

Wetting your hands and shaking off the excess moisture might help with the next step. Roll tablespoons of the mixture into balls and place, 5 cm apart on trays. 

Press each ball down slightly with a spoon to form 5 cm rounds. Then create an indent in the middle of each biscuit by using the end of a wooden spoon or your thumb.

Fill each indent with 1/2 tsp of jam and bake for 15 minutes or until golden. I might have just added close to a teaspoon of jam in some of mine, oops, but that's ok. They tasted very good.

Place the biscuit trays on  cooling racks and leave for 10 minutes before carefully removing the biscuits with a large knife onto the cooling racks to finish cooling and firming up. 

I like to bake biscuits during the week so that I always have something sweet and delicious on hand, do you? These biscuits were  perfect to eat on the same day I baked them, however by the following day in the tropical weather they had slightly softened even though I stored them in a covered container. I put them in the frig and they firmed and crisped up again. So I would suggest that during Summer, when they have cooled, place them in a lidded container and store them straight away in the frig. 

It's hard to believe, but next month it is actually Anzac Day on the 25th April. The way time is flying it will be here before we know it. Here is my Anzac Biscuit recipe if you want to start practising in advance, however in the meantime, these Jammy Crumbly biscuits  are definitely a riff on the traditional Anzac and will suffice.

Best wishes,

Pauline