Jam Drops

Jam Drops

Makes 24

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  • 60g healthier margarine spread*
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup plain wholemeal flour
  • ¼ cup self-raising flour
  • ¼ cup corn flour
  • ¼ teaspoon bicarbonate of soda
  • ¼ cup Lowan Quick Oats
  • 2 tablespoons reduced fat milk
  • ¼ cup Lowan Quick Oats, extra for coating
  • 1½ tablespoons raspberry, apricot jam or strawberry jam
Lowan Quick Oats


  1. Pre-heat oven to 180℃/350℃ (160℃ fan-forced) and line two baking trays with baking paper.

  2. Cream together the margarine spread, sugar and vanilla with a hand held mixer in a medium bowl.

  3. Sift together the plain wholemeal and self-raising flours, corn flour and bicarbonate of soda returning any husks from the wholemeal flour and stir into the creamed mixture.

  4. Place the extra oats for coating in a small bowl.

  5. Roll a teaspoonful of mixture into a small ball and toss in extra oats to coat. Place on the prepared baking trays. Repeat with remaining mixture leaving room for biscuits to spread.

  6. Make a small deep hole in the centre of each biscuit using the top of a round handled wooden spoon and place ¼ teaspoon jam into each hole.

  7. Bake for approximately 8 minutes or until golden.

  8. Cool on trays before transferring to a wire cooling rack.

  9. Store in an airtight container.

TIP - As the jam spreads during cooking each biscuit only needs a small amount of jam.
*Healthier margarine spreads – e.g. margarine spreads made with canola, sunflower, soybean, safflower or olive oils

Heart Foundation tickJam Drops are developed in accordance with Heart Foundation recipe development guidelines.

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