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Jam drops

  • 0:20 Prep
  • 0:15 Cook

Ingredients

  • 125g butter, softened
  • 1/2 cup (100g) caster sugar
  • 1 egg
  • 1 cup (150g) self-raising flour
  • 1/4 cup (35g) custard powder
  • 1/4 cup (90g) raspberry, strawberry or apricot jam

Method

  • 1
    Preheat oven to 180°C. Line two oven trays with baking paper. Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the egg and beat until just combined. Add the flour and custard powder and stir with a wooden spoon until just combined.
  • 2
    Use lightly floured hands to roll 1 1/2 teaspoons of mixture into small balls. Place on the lined trays, allowing room for spreading. Use a lightly floured finger or the end of a wooden spoon to make an indentation in the centre of each ball. Spoon 1/2 teaspoon of jam into the centre of each biscuit.
  • 3
    Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until lightly golden and cooked through. Remove from oven and set aside on trays to cool completely.

Source: taste.com.au

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