Raspberry jam thumbprint cookies - recipe

Raspberry jam thumbprint cookies

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  1. 1

    Pre-heat the oven to 180°C (fan 160°C/gas mark 4). Line 2 large baking trays with non-stick baking parchment.

  2. 2

    Beat together the softened butter, sugar and vanilla until pale and fluffy.

    For this step you'll need:

    • 200g Butter (unsalted) softened
    • 200g Unrefined golden caster sugar
    • 1tsp Vanilla extract
  3. 3

    Add in the beaten egg and mix until combined before adding the flour, baking powder and salt. Mix together until a soft dough is formed.

    For this step you'll need:

    • 1 Egg(s) (free range) medium
    • 320g Plain white flour
    • ½tsp Baking powder
    • ½tsp Salt
  4. 4

    Roll the dough into small balls (approx. 3cm diameter) and place onto the baking trays, leaving a gap for the biscuits to spread in the oven. Gently press the centre of each biscuit with your thumb to create a hollow in the centre.

  5. 5

    Add approximately ½ tsp of jam to the centre of each biscuit or until the hollow is filled.

    For this step you'll need:

    • 50g Raspberry jam
  6. 6

    Bake in the oven for 12-15 minutes until very lightly coloured. Leave to cool before moving to a wire rack.

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