- 20 mins
- 15 mins
Ingredients
- 125 g butter, softened
- 1/2 cup (100g) caster sugar
- 1 egg
- 1 cup (150g) self-raising flour
- 1/4 cup (35g) custard powder
- 1/4 cup (90g) raspberry, strawberry or apricot jam
Preparation
Step 1
Step 1
Preheat oven to 180°C. Line two oven trays with baking paper. Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the egg and beat until just combined. Add the flour and custard powder and stir with a wooden spoon until just combined.
Step 2
Use lightly floured hands to roll 1 1/2 teaspoons of mixture into small balls. Place on the lined trays, allowing room for spreading. Use a lightly floured finger or the end of a wooden spoon to make an indentation in the centre of each ball. Spoon 1/2 teaspoon of jam into the centre of each biscuit.
Step 3
Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until lightly golden and cooked through. Remove from oven and set aside on trays to cool completely.