Raspberry cave cookies

In a bowl add your butter sugar and cream them together till soft and fluffy before adding your egg and cream it again

Next sift in your flour, salt, cornstarch and fold them gently in to the creamed butter

Once everything is incorporated take a small portion of the dough and roll them gently in to balls

Using your thumb or the back of a teaspoon make a small hole in the center and add the jam filling and chill in the fridge for 30 minutes

Bake in a preheated oven at 180 degrees for 10 minutes. Or until the edge turns golden brown