150 grams unsalted softened butter
1/3 cup castor sugar
1 tsp Vanilla extract
1 1/2 gluten free flour
4-6 tbsp Crampton's Manitoba Maid jam (we like seedless raspberry or strawberry)
-Preheat oven to 180°C/160°C fan-forced. Grease 2 baking trays. Line with baking paper.
-Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add flour. Beat to combine.
-Roll 1 level tablespoon of mixture into a ball. Repeat with remaining mixture to make 18 balls. Place balls, 4cm apart, on trays. Using the palm of your hand, flatten each ball slightly. Shape edges to remove any cracks.
-Make an indentation in the centre of each biscuit (see note). Fill each indentation with 1/4 teaspoon jam.
-Bake for 12 to 15 minutes, swapping trays halfway, or until light golden. Cool biscuits on trays for 15 minutes. Transfer to wire racks to cool completely. Serve.