My mother called them Bo Peeps, her granchildren named them Granma’s Jam Biscuits.
Whatever they’re called they’re easy to bake, almost foolproof and make lots.
I’ve included the imperial measurements because that was what Mum used, the metrics are my not very precise conversions, but they work.
25og (8oz) butter 160g (6oz) sugar
1 egg 360g (14oz) flour
4 tsp baking powder 1 tsp golden syrup or 1 tsp vanilla
Cream butter & sugar, add egg & syrup or vanilla if using and beat well.
Add flour & baking powder & beat until mixed.
Roll teaspoons of mixture into balls, place on baking tray leaving enough room for them to spread a wee bit.
Make thumb print in centre and fill dent with jam.
Cook moderate oven (180ish?) for about 15 minutes until lightly golden.
It’s best to use real raspberry jam because the bought stuff usually has a setting agent which makes it run more when cooked.
P.P.S. – Deborah has been using an old recipe of her mother’s too – you’ll find how to make feather bread rolls at In A Strange Land.