Jam drops are such a classic. It's that tangy gem of strawberry jam in the middle that stops me from exhibiting any sense of self-control. My Mum and Nan have long been kitchen crusaders of the jam drop and I have eaten them the same way for as long as I can remember; chomp around the edges first and then enjoy the sticky baked jam centre.
What you'll need:
1/2 cup caster sugar
1 teaspoon vanilla extract
2 cups plain flour
1 teaspoon baking powder
1 tablespoon milk
What to do:
Preheat the oven to 180C and line two baking trays with non-stick paper.
Using an electric mixer, beat the butter, sugar and vanilla until pale and creamy. Add the egg, milk, flour and baking powder and beat until well combined. It may go hard and really crumby but keep beating until it comes together into a dough-like ball.
Roll two teaspoons of mixture into balls and place on the tray. Press down lightly using the palm of your hand to flatten them a little. Use the end of a wooden spoon to put a hole in each biscuit. Fill each hole with strawberry jam and bake for 15 minutes or until just golden. Allow to cool on the tray for 5 minutes before moving them to a cooling rack. Dust with icing sugar and enjoy!