Ingredients 125g butter
75g castor sugar
1 teaspoon vanilla extract
185g plain flour
1 teaspoon baking powder
2 teaspoons full cream milk
100g mixed berry jam or jam of your choice
Preheat your oven to 180 degrees Celsius or 160 degrees Celsius fan forced.
Line a baking tray with baking paper.
In a large mixing bowl add the butter, sugar and vanilla and beat until light and creamy.
Sift the plain flour and baking powder together.
Use a wooden spoon to mix the dry ingredients and milk into the butter mixture and mix until it forms a soft dough.
Dough should look like this
To make sure the biscuits are all the same size I take a small amount of dough to weigh and add more dough to the scales until I have 26 grams. If you don’t have scales to weigh the dough, you can roll out the dough and try to make them all the same size.
Place the balls on the baking tray about 5 cms apart. Press in the centre with your thumb to make a well for the jam.
Press in the centre like this
Fill each biscuit with jam making sure not to overfill, as the jam can spill over the sides when cooking.
Fill with jam
Bake for 18 minutes or until golden.
Remove from the oven and leave on the tray for 2 minutes then move to a wire rack to cool completely.
Notes For this recipe I had ran out of mixed berry jam, so I mixed together 50 g of strawberry jam with 50 g of blackberry jam.