Cherry Geranium Jam Drops

For the Cherry Geranium Jam:

1 kg pitted cherries*
4-6 geranium leaves, optional
375 ml raw honey
1 lemon, juiced

*If you’re using canned or jarred cherries give them a good rinse off from the syrup they’ve been drenched in. Frozen cherries can be used too.

For the biscuits:
125 g unsalted butter
70 g icing sugar
1 egg yolk
45 g cream cheese
1 tsp vanilla extract
175 g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt

To make the jam, wash the geranium leaves and bash lightly with a rolling pin to bring out the natural fragrant oils. Warm the honey and lemon juice in a heavy based saucepan to make a syrup. Add cherries and geranium leaves. Bring to the boil then simmer until thick.

To test if the jam is ready, dollop a small smear on a chilled saucer – if it crinkles up when you push it with your finger, it’s set. Once ready, leave to cool for a little then transfer to a sterilised glass jar. It will keep for 3 months refrigerated.

Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with baking paper. 

Beat the butter, icing sugar and egg yolk together in a bowl with a hand-held mixer or in a stand mixer fitted with the paddle attachment until light and fluffy. Add the cream cheese and vanilla and beat until the mixture is smooth and lump free, then gently fold in the flour, baking powder and salt. 

With floured hands, divide the dough into 20 even-sized pieces and shape into small balls. Place on a lined baking tray and, using your thumb, make little indents in the centre of each ball, then spoon 1/2 teaspoon of your chosen jam into each indent. Bake for 10–15 minutes or until golden. 

Remove from the oven and leave to cool slightly on the tray for 5 minutes, then transfer to a wire rack and leave to cool completely.

Recipe adapted from Sticky Fingers, Green Thumb.