Step 1

Preheat oven to 180°C. Line a baking tray with non-stick baking paper.

Step 2

Beat the butter, caster sugar and vanilla essence in a medium mixing bowl with electric beaters until pale and creamy. Sift the plain flour and baking powder together. Use a wooden spoon to mix the dry ingredients and milk into the butter mixture. Mix to a soft dough.

Step 3

Roll small balls of biscuit mixture with lightly floured hands and place on the prepared baking try about 5cm apart. Flatten each ball with a spatula to make them about 3.5cm in diameter. Make a 2cm-wide indent in the centre of each with your finger or the end of a wooden spoon. Fill each indent generously with jam.

Step 4

Bake in preheated oven for 18-20 minutes or until lightly golden and cooked through. Stand on the baking tray for 2-3 minutes before transferring to a wire rack to cool. Repeat with the remaining biscuit dough and jam. Store in an airtight container for up to 1 week.