Cream the butter until soft and add sugar to create a creamy texture.

Gradually add the egg while mixing to achieve a smooth cream consistency.

Sift the cake flour and baking powder, then mix them into the butter mixture.

Refrigerate the dough to rest.

Divide the dough into small portions and roll into balls.

Coat the dough balls in sugar and place them on a baking tray.

Press a small indentation in the center of each ball and pipe apricot jam into the indentation.

Bake in a preheated oven at 185°C/150°C for 12 minutes until lightly golden.