Prepare two baking trays lined with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, add the sugar and butter and cream together on medium speed until the mixture is light and fluffy. Add the egg and mix.

Add the sifted flour and baking powder and mix gently until the dry ingredients are just combined.

Remove the dough from the bowl, wrap in plastic wrap and refrigerate for 30 minutes.

After 30 minutes, remove the dough from the fridge. Weigh out 25g of dough pieces and roll into small balls and place on the baking trays.

Slightly flatten the tops of each ball and using your finger or a small spoon, create an indent in the middle of each ball. Fill the indents with jam. Place the trays into the fridge (if possible) to chill for 30 minutes.

Preheat the oven to 350F (180C). Bake the cookies for approximately 10 minutes or until lightly golden.

Remove from the oven and leave the cookies on the baking trays for 10 minutes and then transfer to a wire rack to cool completely.

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