Pre-heat oven to 180°C (160°C fan-forced). Line oven trays with baking paper.
Place butter and sugar in the large bowl of an electric mixer. Beat until pale and creamy. Add egg and vanilla, mixing until well combined.
With the mixer on low speed, gradually add the flour and baking powder. Mix until well combined. Remove from the mixer and bring dough together with your hands.
Roll tablespoon measures of dough into balls and flatten slightly when placed on trays. Press into the middle of each biscuit with a floured fingertip to form an indentation. Spoon a little raspberry jam into each and bake for 18 minutes. Allow to cool on tray for 5 minutes before removing to a cooling rack to cool completely.