Ingredients:180g butter, softened
1 cup caster sugar
1 1/2 teaspoons vanilla essence
1 egg
2 cups plain flour, sifted
1/2 teaspoon baking powder
raspberry jam
Method:
1. Preheat oven to 180 degrees and line 2 baking trays with non-stick paper.
2. Beat the butter, sugar and vanilla until light and creamy.
3. Add the egg and beat well.
4. Stir in the flour and baking powder; mix to form a dough.
5. Roll heaped tablespoons into balls and place on baking trays, leaving 2 inches between each biscuit to allow for spreading.
6. Using the end of a wooden spoon, press deep dents into each ball of dough (you may need to dip the end of the spoon into some flour to stop it from sticking to the dough).
7. Fill each indent with a 1/4 teaspoon of jam.
8. Bake for 8-10 minutes, or until golden.
Adapted from "Spoon-dent biscuits with lemon curd" in Donna Hay Magazine, 33, June/July 2007. p. 144.
