Raspberry jam cookies

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

DIRECTIONS
1. 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.

2. Use lightly floured hands roll tablespoons of mixture into balls. Place on prepared trays, about 5 cm apart. Use a lightly floured finger to make an indentation in the center of each ball. Pour 1/2 teaspoon jam in center of each cookie.

3. 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.