Step 1

Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.

Step 2

Using an electric mixer, beat butter and sugar until light and fluffy. Add egg. Beat until combined. Add flour. Stir until dough comes together to form a ball. Shape into a disc. Cover with plastic wrap. Refrigerate for 1 hour.

Step 3

Roll level tablespoons of dough into balls. Place on prepared trays, 4cm apart, allowing room for spreading. Using a lightly floured thumb or the end of a wooden spoon, make an indentation in the centre of each ball. Refrigerate for 20 minutes.

Step 4

Bake for 20 minutes or until golden. Remove from oven. Working quickly, use end of wooden spoon to redefine indent. Fill each centre with 1/4 teaspoon of warm raspberry jam. Cool drops completely on trays. Serve.