Margaret's Jam Drops.

Originally from a book by Maureen Kinch - 4 Ingredients, this is a recipie my friend Margaret swears by. 

Keep in mind flour quality and freshness can vary, make sure you keep your flour in an airtight container. I had a disaster recently with stale flour and scones so flat you could use them as hockey pucks! Both SR & plain flour works, it get's down to your personal preference.  

You can use stevia instead of sugar (experiment to find YOUR best version).  Ensure the sugar is dissolved in the butter in a very white mixture before you add the flour.
 
I prefer raspberry jam, but these are lovely with any kind of jam.  Of course don't use Nutella or Chocolate if taking to school or if a member of your family has allergies.  You can also break up any left over chocolate ( I know right? What do you mean left over chocolate?) and use the chocolate in the centre instead of Jam. You can use maltesers, jaffas, freckles, chopped up mars bars and milky ways. You are only limited by your imagination.
 

Jam Drops:

Makes 30

Rating: Moderate

 Ingredients:

½ cup (100g) castor sugar (can use stevia if you wish, or confectioners sugar)

1 cup (230g) butter (unsalted if required)

2 cups (350g) Self-Raising Flour (reserve 2 tbs for hands)

½ cup of Jam (any jam that takes your fancy!)

 

Method

Preheat oven to 180c/360F. Line two baking trays with baking/parchment paper.

Using electric beaters, cream together butter and sugar until light and fluffy.

Fold in flour until well 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 or end of a wooden spoon to make an indentation in the centre of each ball.

Spoon half a teaspoon of of jam or Nutella into the centre of each biscuit.

Bake for 15 minutes and allow to cool before serving on a wire rack.