Jam Drops

Huey

100 gm caster sugar
grated rind of 1 lemon
1 tspn vanilla essence
125 gm butter, softened
1 egg
125 gm self-raising flour
60 gm plain flour
cooking spray
strawberry jam

Preheat oven to 170°C. Beat sugar, lemon zest, vanilla and butter with a hand mixer. Add egg and beat well. Then sift flours into bowl and mix through with a wooden spoon. Using a teaspoon and lightly floured hands, roll mixture into small balls and place on lightly oiled oven trays, leaving room to spread. Using the pointed side of an egg, make small indents in the top and fill hollows with jam. Cook in oven for about 15-20 mins until light golden. Then allow to cool on a rack.