Pre-heat oven to moderate (170 degrees celsius, fan-forced).
Cream butter and sugar.
Slowly add whisked egg and milk. Beat mixture for a few minutes.
Sift dry ingredients and add to mixture. Stir well to combine.
Place mixture into fridge for 10 minutes.
Roll into small balls, with a little less than a tablespoon of mixture in each ball. Place balls at least 5 cm apart on a baking tray lined with baking paper.
Use your finger to make a small indent in the top of each ball. Make a smaller indent if you prefer less jam and a larger indent if you prefer more jam. Fill the indent with jam, but do not fill past the top of the indent (otherwise the jam may spill over and run during the baking process).
Place baking trays in fridge for half an hour.
Once chilled, place in the pre-heated oven and bake for 17 minutes or until a pale golden colour.
Allow to cool for 10 minutes on baking tray and then transfer to a cooling rack.