An Australian childhood breakfast classic, jam drops are made by pressing thumbprint indentations into a buttery dough and filling them with strawberry jam left over in a jar. These lunchbox-friendly cookies are a practical way to use up opened jars.
Beat the butter and granulated sugar until pale. Add the egg and mix.
Sift in the flour and baking powder and mix to make a soft dough.
Shape the dough into tablespoon-sized balls and arrange them on a baking pan. Press a small indentation into the center of each with your finger.
Fill each indentation with one 5 ml measure of strawberry jam. Bake in an oven preheated to 175°C / 345°F for 20 minutes, until the edges are lightly golden.
Add the jam just before baking. If added too early, it can overflow and spread during cooking. Allergens: contains gluten (flour), eggs, milk and dairy products (butter).
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