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Picture: Michael Wilson/The West Australian

Cook Kirsty Carre road tests the NSW Country Women's Association's latest cook book, Jam Drops and Marble Cake.

I found the biscuits were huge when rolled into balls the size of a walnut and would suggest a marble-sized ball would give you the correct end result.

RECIPE: Jam Drops
Makes about 30 biscuits

125g butter, softened
110g sugar
1 egg
1/2 to 1 tsp vanilla essence
225g self-raising flour
pinch salt
raspberry jam

Preheat oven to 160C. Grease a large baking tray. Beat butter and sugar until creamy, light and fluffy. Add egg and vanilla and beat again until blended well. Fold in sifted flour and salt. Form into small balls the size of a walnut and place on to the prepared tray, allowing room to spread.

Make an indentation in centre of each ball and place a small quantity of jam in each. Bake for about 20 minutes until biscuits are light golden brown. Remove from oven, move biscuits around tray quickly and allow to cool on the tray and become crisp. The biscuits should measure 5cm across.