Raspberry Jam Droplets

Egg free !!!

Preheat oven to 180 c.

Lightly grease 24 hole mini muffin tin.

In a bowl , cream butter , sugar and vanilla till creamy.

Stir in sifted flour and baking powder.

Add milk to form a soft dough.

Roll mixture into 24 tablespoonful sized balls.

Press one into each muffin hole.

Use your index finger to make a deep indent in the centre of each to form a pastry case.

Fill holes with 1 / 2 - 1 tsp of jam.

Bake 15 - 20 minutes till golden.

Stand 10 minutes before cooling on a wire rack.

butter, caster sugar, vanilla extract, flour, baking powder, milk, raspberry jam