Kitchen Organizer

As a follow-on to last week's recipes for Strawberry Jam and Banana Jam, I decided to put the jams to use and make some good old-fashioned jam drops!  I found the recipe in Good Taste magazine.  These little delights are quick, easy and delicious and perfect for the kids to help out.  In fact, I had a very helpful 2-year-old "helping" me for these ones, declaring "mummy, I NEED to taste it, I NEEEEED to!"  Well, judging by the spotless bowl at the end, she gave them a big tick of approval!  See what Liam & Robbie thought in the Family Show Taste Test below.

PS Does anyone know why the Banana Jam holds its shape so well, but the Strawberry Jam spreads and goes a bit messy?

Ingredients
125g butter, softened
100g (1/2 cup) caster sugar
1 tsp vanilla essence
1 egg
190g (1 1/4 cups) self-raising flour
Plain flour, to dust
115g (1/3 cup) strawberry or raspberry jam

Method
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl until pale and creamy. Add the egg and beat until combined. Sift flour over the butter mixture and stir until combined.

Use lightly floured hands to roll teaspoonfuls of mixture into balls. Place on the prepared trays, about 5cm apart. Use a lightly floured finger to make an indentation in the centre of each ball. Spoon 1/2 tsp of jam into the centre of each biscuit.

Bake in preheated oven for 15 minutes, swapping trays halfway through cooking, or until the biscuits are cooked through and light golden. Remove biscuits from the oven. Set aside on trays for 30 minutes to cool completely.