Life at Toast Blog

Together we stay Toasty: A Toaster’s recipe for Jam Drops


Lauren S. 

Sr. People Success Partner 


Lauren is a Senior People Success Partner supporting our Onboarding team. She recently hit her one year with Toast and currently lives in Boston. For her, baking is the best way to de-stress and loves to share recipes with her family, who all live in Sydney, Australia.

Chef’s notes:

One of my first baking memories was making these (also known as thumbprint cookies) with my mum. Not only does it use a relatively basic set of ingredients, but this recipe is incredibly difficult to mess up, so it is perfect to try at home with kids! Another thing that I love about this recipe is that you can so easily swap ingredients out for different flavours. I have listed some variations below!


Milk: I’ve used whole milk, almond milk & oat milk before

Filling: Any kind of jam, Lemon curd, melted chocolate, caramel, cheesecake 

Other additions: add lemon zest to the cookie dough & fill with white chocolate


Yield: 12 biscuits

Cook Time: 10 to 15 minutes



225g (8 oz.) self-raising flour

100g (4 oz.) unsalted butter

100g (4 oz.) caster or white sugar

1 egg

1 tablespoon of milk

50g (2 oz.) raspberry jam


  1. Turn your oven on to 400°F, prepare 2 baking trays with parchment paper or non-stick mat.
  2. Sieve the flour into a large bowl. Cut the butter into small chunks and add to the flour.
  3. Rub the chunks of butter into the flour with your fingers until it looks like breadcrumbs. Stir in the sugar.
  4. Break the egg into a small bowl and add the milk. Whisk them together, then combine into the mixture in the large bowl. Press the mixture together to make a firm ball of dough.
  5. Cut the ball in half, then cut each half into 3 pieces. Cut each of those pieces in half. You should end up with 12 even-sized pieces.
  6. Roll each piece into a ball and place on the tray, flattening slightly with the palm of your hand. Ensure they are well spaced on the baking tray.
  7. Make a dent in each bun and fill with a teaspoon of jam.
  8. Bake the buns for 10 to 15 minutes (depending on your oven). They should rise and turn golden brown. Place on a wire rack to cool before serving.

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