3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1 jar of Damson Plum Jam
Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.
Roll the dough into 36 small balls (the easiest way to get this right is to divide the dough into quarters – each quarter then makes 9 balls).
Heat oven to 180C/160C fan. Line two baking sheets with baking paper. Squish 2 balls of dough together on the paper, keeping the ‘round’ edges of the balls at the top, but pinching together at the base where they meet, so they make a rough heart shape. Flatten with the palm of your hand to a biscuit, then press in heart-shaped ‘dent’ for the jam – thumbs and fingers are perfect for this. Repeat with remaining dough balls leaving a little space between each finished heart shape for spreading.
Spoon roughly 2-3 tsp of Damson Jam into the thumb-heart dips you have made in each biscuit. Bake for 10-15 mins until pale golden and crisp. Cool on the trays.