These are an upmarket version of good old jam thumbprints.

75g butter

¾ cup sugar

1 tsp vanilla

2 size 7 eggs

3 cups (480g) Gluten Free Cake and Biscuit Mix

3 level tsp Gluten Free Baking Powder

thick jam (boysenberry or raspberry are nice)

extra sugar for dipping

Cream the butter and sugar.

Add the egg and mix well.

Add flour and baking powder and mix well to a firm dough with your hands.

Roll into balls and dip the tops in sugar

Place on baking trays and make a depression in the top of each with your fingers or the handle of a wooden spoon.

Fill the depression with jam.

Bake at 200ºC for 15 – 20 minutes or until firm and lightly browned.