Step 1

Preheat the oven to 180°C, gas mark 4. Line 2 large baking trays with baking parchment. Place the butter and sugar in a mixing bowl and beat using an electric whisk or a wooden spoon until pale and fluffy.

Step 2

Add the vanilla extract and continue beating until well combined. Using a metal spoon, fold in the flour and baking powder until the mixture forms a soft dough.

Step 3

Take a small piece of the dough and roll in your hands to make a ball. Place on the baking tray then repeat to make more balls, leaving a gap between each one (as the mixture will spread during baking). Repeat until all the mixture has been used.

Step 4

Make an imprint into each ball using your finger, deep enough to hold a little jam. Carefully fill each cookie with about ½ teaspoon of jam, making sure you don’t overfill.

Step 5

Place in the oven for 15-20 minutes until lightly golden brown. Carefully transfer to a wire rack and cool completely before eating. Perfect with a glass of orange squash.