3/4 cup caster sugar
2 cups self-raising flour
2 eggs
125 g butter
1 tsp vanilla extract
Jam of your choice
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Cream butter, sugar and vanilla extract with electric beaters until pale and creamy
Add eggs one at a time and beat in.
Add flour and vanilla and mix into a stiff dough.
Break dough into small pieces, press hole in centre with a cork or the end of a wooden spoon, and fill with jam.
I also decided to test out some chocolate peanut butter ad dark chocolate chips. They were ok but the jam provides much needed moisture so I'll stick to the classic filling..
Bake in preheated oven for 15 minutes or until lightly golden. Stand on the baking tray for 2-3 minutes before transferring to a wire rack to cool. Repeat with the remaining biscuit dough and jam. Store in an airtight container for up to 1 week.
The first batch was a bit of a disaster - if you have a fan-forced oven make sure you don't switch on the fan or they will cook far too quickly and dry out.
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