Jam thumbprint biscuits
Time: 20 minutes plus 12 minutes baking
Serves: 25 biscuits approx
I made some raspberry jam last week with the fruit we had picked and frozen in the summer. As well as just enjoying it on toast I thought we should find some delicious jammy treats to make together. These jam thumbprint biscuits are really easy to make so a great way to while away an afternoon with the kids.
200g (7/8 cup) butter (unsalted) (softened )
200g (7/8 cup) golden caster sugar
1 tsp vanilla extract
320g (3 cups) plain flour
½ tsp baking powder
½ tsp salt
50g raspberry jam
Pre-heat the oven to 180C / 160C fan /gas mark 4 / 350 F and line two or three baking trays with non-stick baking paper.
Beat the butter, sugar and vanilla
Get your little one to measure the butter (200g) (zap it in the microwave for 10 seconds or so if it’s not soft), sugar (200g) and vanilla (1 tsp) and add to a large mixing bowl or freestanding mixer.
Beat together with the paddle attachment of your mixer, a hand held mixer or wooden spoons until the mixture is pale and fluffy.
Add the egg
Crack the egg in a small bowl first then add to your mixture. Beat it together until it is well combined.
Add the remaining ingredients
Measure the flour (320g), baking powder (1/2 tsp) and salt (1/2 tsp) and add to your biscuit dough. Mix everything together until you have a soft dough.
Form the biscuits
Roll small bits of dough into balls (about 3cm in diameter) and place on your baking tray. Leave a gap between the biscuits as they’ll spread in the oven.
Gently press your thumb into the centre of each biscuit to create a small hollow.
Add the jam
Spoon a small amount of jam (about ½ tsp) into the centre of each biscuit until the hollow is full. If your jam is quite thick put it in the microwave for 10 seconds or so to loosen it up first.
Bake the jam thumbprint biscuits
Bake in the oven for round 12-15 minutes. They’re ready when they have started to turn golden at the edges. Leave to cool on the baking trays before moving to a wire rack.