Step 1

Cream butter and sugar. Beat in vanilla, egg and salt, then beat in flour. Roll 3cm/1.2" balls (#60 cookie scoop), flatten, indent, fill. Bake 14 minutes 180°C/350°F (160°C fan), cool on tray.

Step 2

Preheat the oven to 180°C/350°F (160°C fan-forced). Line 2 trays with baking paper/parchment paper.

Step 3

Cream butter and sugar - Beat the butter and sugar until creamy - about 1 1/2 minutes on medium speed using an electric beater or stand mixer fitted with the paddle attachment.

Step 4

Crumbly dough - Add the vanilla, egg and salt, then beat for ~20 seconds until incorporated. Add the flour and salt, then beat until you cannot see white flour. The mixture will be crumbly.

Step 5

Form cookies - Measure out 1 tablespoon of mixture, very tightly packed (#60 cookie scoop). Tap out onto your hand, scrunch in your first to press into a dough then roll into a smooth ball (3cm/1.2"). Flatten into a 1.25cm disc (1/2") then use your thumb to make an indent. (This method avoids cracks, see Note 3).

Step 6

Fill - Place cookie on the tray, and repeat to make 25 - 28 cookies, leaving 3.5cm / 1.5" between each. Fill the indent with slightly heaped 1/2 teaspoon jam (Note 4).

Step 7

Bake for 14 minutes (both trays at the same time), or until the edges are light golden and the surface is pale golden. Rotate and switch the tray shelves at the 10 minute mark, so they cook evenly.

Step 8

Cool fully on the tray (the base will finish cooking). Then grab and devour!