Raspberry Jam Droplets

katew's Note:

Egg free !!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 24 jam dro ...

• 125 g butter
• 1/2 cup caster sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 2 tablespoons milk
• 1/2 cup raspberry jam, use more if needed

Directions:

1. Preheat oven to 180 C.
2. Lightly grease 24 hole mini muffin tin.
3. In a bowl, cream butter, sugar and vanilla till creamy.
4. Stir in sifted flour and baking powder.
5. Add milk to form a soft dough.
6. Roll mixture into 24 tablespoonful sized balls.
7. Press one into each muffin hole.
8. Use your index finger to make a deep indent in the centre of each to form a pastry case.
9. Fill holes with 1/2 - 1 tsp of jam.
10. Bake 15 - 20 minutes till golden.
11. Stand 10 minutes before cooling on a wire rack.

Reviews

[**Jubes**]

Easy to make and my wheat eating family all enjoyed them- 5 stars from my husband and daughters. Crunchy on the outside and cakey on the inside....a kind of cross muffin-cake-tart all in one. Reviewed for the Aus/NZ Forum April 2012 Recipe Swap. Photo also to be posted