• 125g Butter
• ½ cup Caster Sugar
• 1 Egg
• Dash Vanilla essence
• 1 ¾ cup SR Flour

Beat butter and sugar to a cream. Add the egg and beat well. Add vanilla. Gradually add sifted flour Mix into a stiff paste. Take small pieces of mixture and roll into balls. Place onto greased trays, press out lightly with a floured fork. Bake in a moderate oven until golden brown.

Comments

• This biscuit mixture can be used to make jam drops. Cooked biscuits will keep for months stored in an air tight container or vacuum packed.
• If making into jam drops, make a small well in the centre of the biscuits and place jam of choosing. End of a wooden spoon works well.
• Avoid excess jam as it bubbles out of the biscuit, avoid fruit clumps.

—Sandra Boyle Used to make jam drops taken to Sunset