Ingredients
- 180g butter
- 1/2 cup caster sugar
- 1 tsp vanilla extract
- 2 cups plain flour
- 1 tsp baking powder
- 2 tbsp milk
- 1/2 cup jam of your choice
- raw sugar for coating
Directions
Preheat oven to 180C/356F and line a baking sheet with baking paper.
In a small bowl mix the flour and baking powder and set aside. In a large bowl, beat the butter, sugar and vanilla extract until pale and fluffy. Gradually add the flour mixture and milk to the butter mixture until a soft dough ball has formed.
In batches, roll the dough into small balls about 3cm/1 inch in diameter, roll the ball in raw sugar, and place on a baking sheet 5cm/2 inches apart. Flatten each ball with the bottom of a flat-bottomed glass, then make an indent in the center of each with your finger. Fill the indent with jam. Bake for 12-15 minutes or until lightly golden. Allow to cool for 5 minutes on the tray, then transfer to a wire rack to cool completely. Cook the next batch of cookies.
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