A good classic recipe, Jam Drops. I used to love these as a kid… some things never change.
Here’s the recipe (from Donna Hay Modern Classics Book 2)
180g (6 oz) softened butter
1 cup caster (superfine) sugar
2 cups plain flour, sifted
1/2 teaspoon baking powder
Preheat oven to 180°C (350°F). Place butter and sugar into the bowl of an electric mixer and beat until light and creamy. Add the egg and beat well. Stir through the flour and baking powder and mix to a dough.
Roll 2 teaspoonfuls of the mixture into balls. Place on a baking tray lined with non-stick baking paper, allowing room for the biscuits to spread, and flatten slightly. Press a finger into the middle of the dough to make an indent. Fill the hole with jam. Bake for 10 minutes or until golden. Cool on wire racks.