Maggie Beers Fig Jam Biscuits

I’m very pleased to announce that over the upcoming weeks I will be featuring some of Maggie Beers recipes using some of her beautiful staple pantry products.

In honor of Mothers Day tomorrow I thought I might start off with this little number….My Mum used to make Jam Drop Biscuits and Maggie’s Mum use to make this fabulous Jam.

I have never had Maggie Beers Burnt Fig Jam before – what a taste sensation ! This was a recipe that was one of her childhood favourites. Her mum used to always Burn the Fig Jam , not on purpose but because she was always distracted doing something !
Maggie managed to replicate the flavour for commercial quanties and I have to say its lovely.
You can purchase Maggies Burnt Fig Jam here at her online shop or at other stockists which are detailed on the website as well.


So today I whipped up a batch of Maggies Jam Drop Biscuits with Burnt Fig Jam converting it to a Thermomix recipe . ( you can follow the link and make it without a Thermomix if you don’t have one 🙂 )

Thermomix Version below with step by step photos

Jam Drop Biscuits with Burnt Fig Jam


• 125g unsalted butter
• 65g Raw Sugar
• 1 tspn vanilla extract -use my recipe HERE
• 185g plain flour
• 1 tspn baking powder
• 2 tspn milk
• 160g Burnt Fig Jam (approximately)


Preheat oven to 180°C.
Line Baking trays with baking paper
Beat the butter, caster sugar and vanilla essence in Thermomix bowl on speed 5 for 30 seconds until pale and creamy.
Add in the plain flour ,baking powder and milk.
Mix on speed 5 for  10 seconds
Knead for 30 seconds



Roll mixture in a ball on a non slip mat and break off into approximately 20 parts – Roll these into small balls with lightly floured  hands. Flatten each ball with the back of a floured spoon or spatula approximately 3.5cm across.
Make an indent into the middle of each biscuit with your thumb or handle of a wooden spoon.


Bake in a preheated oven for 10-12 minutes until lightly golden.


Remove from the oven and fill each indent generously with Burnt Fig Jam and bake for another 5-10minutes


Leave on baking trays for a few minutes before transferring to a wire rack to cool.


Store in an airtight container for up to one week.

If you make these with Maggies Burnt Fig Jam before sure to comment below and let us know how you went. You can use the hashtag of your creations using #cookwithmaggie




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