Jam Drops

Serves 40

  • 125g butter, softened
    ½ cup Bundaberg caster sugar
    1 teaspoon vanilla extract
    1½ cups self raising flour
    1/3  cup custard powder
    ¼ cup milk
     1/3 cup strawberry jam

1. Preheat oven to 170oC. Line 2 large baking trays with non-stick baking paper.
2. Use an electric mixer to beat butter, sugar and vanilla until pale and creamy. Sift flour and custard powder together. Add to creamed mixture along with milk and stir with a wooden spoon until combined.
3. Shape heaped teaspoons of the mixture into balls and place on prepared trays,  leaving about 2cm between each to allow for spreading. Make an indentation in each biscuit using your thumb dipped in flour –or use the end of a large wooden spoon. Fill each indentation with jam. Bake 12 minutes or until golden, swapping trays halfway through cooking time. Cool on trays for a few minutes, then transfer to a wire rack to cool completely.