Possum’s Recipe Book

White Chocolate & Raspberry Jam Drops

250g salted butter – softened
¼ cup Muscovado sugar
Few drops of vanilla essence
1 egg yolk
150g white chocolate – melted
2 ¼ cups plain flour
Rich Raspberry Conserve


Pre-heat oven to 160C (Fan)

Place the butter and sugar in an electric mixer and beat for about 10mins,
until sugar is dissolved and mixture is soft and creamy.
Add the vanilla essence, egg yolk and white chocolate mix until combined.
Put the flour in a separate glass bowl then add the butter mixture to the flour
and stir with a wooden spoon until combined.
Line 2 large baking trays with greaseproof paper.
Take teaspoon sized amounts of mixture and roll into a ball.
Place on tray, with room to spread between them.
 With your finger put an indent in the top of the ball.
Fill the indent with the raspberry conserve.
Bake for 15-20mins or until light golden in colour.
Leave on the tray to cool for 5 minutes then transfer to a wire 
rack to cool completely.