These are so easy to make and taste delicious
80g – 23/4 oz unsalted butter softened
90g – 31/4 oz of caster sugar
2 tbsp of milk
1/2 tsp vanilla essence
175g – 6oz plain flour
40g 11/2oz custard powder
105g – 31/2 oz raspberry jam
1. Preheat the oven to 180c Gas 4 and line two baking trays with baking paper
2. Cream the butter and sugar in a mixer until light and fluffy. Add the milk and vanilla and beat until well mixed. Add the sifted flour and custard powder and mix with a wooden spoon until it forms a soft dough. Roll heaped teaspoons of the mixture into balls and pace on the prepared baking tray.
3 . Make an indentation in each ball using the end of the wooden spoon and fill each hole with a little of the jam.
4. Bake for 10-12 minutes, or until lightly golden. Cool slightly and then transfer to a wire rack to call completely.
They will keep for up to 3 days in an airtight container but once you have tried them very rarely does this happen.