Jam Drops Cookies
100g butter, melted
1/2 cup caster sugar
1 tsp vanilla essence
1 egg, lightly beaten
1 1/2 cups self-raising flour, sifted
1/3 cup strawberry jams
Preheat oven to 180c degree. Prepare baking trays with baking paper. Combine butter, sugar, vanilla essence and egg in a bowl. Add flour. Stir with wooden spoon until just combined. Cover. Refrigerate for 15 minutes or until firm.
Roll teaspoonfuls of mixture into small balls. Place onto prepared trays, allowing room for spreading. Use a spatula to flatten slightly. Using the end of a round-handled wooden spoon, make a small indentation in the centre of each biscuit. Spoon ΒΌ tsp of jam into each indentation. 4 bake biscuits, 1 tray at a time, for 10 to 12 minutes or until light golden. Stand on tray for 5 minutes. Transfer to a wire rack to cool.
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