Gluten free jam drops

Makes 18

150g unsalted butter, softened
1/3 cup caster sugar
1 tsp vanilla essence
1 1/2 cups GF plain flour
1 1/2 tbsp raspberry jam

1. Preheat oven to 180/160 fan forced. Grease two baking trays and line with baking paper.

2. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy and add flour. Beat to combine.

3. Roll 1 level tbsp of mixture into a ball. Repeat with remaining mix to make 18. Place 4cm apart on trays. Using the palm of your hand, flatten each one slightly. Shape edges to remove any cracks.

4. Make an indentation in the centre of each biscuit with the handle end of a wooden spoon and fill with 1/4 tsp of jam.

5. Bake 12-15 mins, or until lightly golden.