• 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. Avoid excess jam as it bubbles out of the biscuit, avoid fruit clumps.

—Sandra Boyle Used to make jam drops taken to Sunset