Jam drops are so cute-looking and easy to whip up. I used raspberry jam, apricot jam and lemon curd as fillings. If you're not going gluten-free you can replace the Gf flour and ground almonds with 1 1/2 c plain flour.

Makes 32

125 g butter

1/3 c sugar

1 egg

1 tsp vanilla extract

1 c gluten-free flour

1 c ground almonds

1/2 tsp baking powder

jam of choice or lemon curd

Cream butter and sugar until pale. Add egg and vanilla and beat until combined.

Sift in flour and almonds and mix together. 

Shape into a disc or ball, cover and chill in the fridge for 15 minutes or so.

Line to trays with baking paper.

Roll 2 teaspoons of dough into a ball and place on the baking sheets, spaced apart. Use your thumb or finger to press an indentation into each one.

Fill the holes with jam or curd.

Refrigerate for 30 minutes so the biscuits will hold their shape when cooked.

Preheat oven to 150C. Make for 20-25 minutes until golden and cooked through.

Let cool on the trays for a few minutes before transferring to a wire rack to cool completely.