INGREDIENTS
250 g unsalted butter, softened
165 g caster sugar
1 teaspoon vanilla extract
2 free-range eggs
250 g self-raising flour, plus extra for rolling
1 jar fruit jam (raspberry, or your choice)

TO MAKE
Preheat the oven to 175°C and line a baking tray with baking paper.

Cover your hands in more flour and roll the dough into small balls, about 30 g each.

Place them on the baking tray leaving a 5 cm gap between each.

Flatten the balls slightly and press your thumb into the middle of each biscuit to make an indent.

Fill the hole with your jam of choice. I always choose raspberry but you could use fig, blueberry, strawberry or anything that tickles your fancy.

Bake for 20 minutes or until golden.

This is an edited extract from Heartbake: A Bittersweet Memoir by Charlotte Ree, out now through Allen & Unwin. You can read our recent interview with Charlotte in The Locals.