Raspberry Jam Droplets

• 125 g butter
• 12 cup caster sugar
• 1 teaspoon vanilla extract
• 1 12 cups flour
• 1 teaspoon baking powder
• 2 tablespoons milk
• 12 cup raspberry jam, use more if needed

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.

butter, caster sugar, vanilla, flour, baking powder, milk, raspberry

Taken from www.food.com/recipe/raspberry-jam-droplets-457255 (may not work)