6teaspoonsof Santa Rosa apricot and strawberry selective conserve
Pre-heat your oven to gas mark 4 (180C).
Line baking trays with baking tray liners or grease your baking tray/line with baking paper.
Mix together the sugar, butter and vanilla extract. Combine until it is well whipped and fluffy.
Add the flour and mix together.
Place the mixture into small balls and place them on to your baking trays about 2-3 inches apart. Walnut-sized is fine. You can make your drops larger, as I have and then cut them down to size!
Press the back of a spoon into each of the balls to press them down slightly.
Fill with jam, around 1/2 a teaspoon. You may need less or more, depending on the size of the jam drops.
Bake for 11-15 minutes until lightly golden. Baking time depends on the size of drops that you bake. I find if you spread the mixture over 15 or so they will bake in 11 minutes. If you spread the mixture over 9 drops they will take 15 minutes.
Leave on the trays for 10 minutes before transferring to a wire cooling rack.