+Kids love these and they are a great small lunchbox treat. Images from The Great New Zealand Baking Book copyright © Lottie Hedley Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SnacksPrep Time:0 - 15 minsCooking Time:15 - 30 minsServes:6 +By:Helen JacksonIngredients175 g Pams butter ¾ cup (185 g) Pams icing sugar 1 tsp vanilla extract 1½ cups (180 g) Pams plain flour 3 tbsp (55 g) Pams cornflour ¼ cup jamInstructionsPre-heat oven to 170°C. Lightly grease a baking tray or line with baking paper. Beat butter and icing sugar until pale and creamy(about 5 minutes). Add vanilla and then flours and mix well. Roll the mixture into small balls and place on the prepared tray, then press a hollow into the centre of each. Bake for 15–20 minutes. Remove from oven and carefully spoon jam into the hollows, then return to the oven for 4 minutes. Cool on a wire rack and then store in an airtight container.