jam thumbprint biscuits

Jam thumbprint cookies

Jam thumbprint biscuits

Difficulty: Easy

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.

The biscuits themselves are soft and crumbly with the raspberry topping adding a sweet bit of interest. If jam isn’t your thing, our chocolate thumprint biscuits are a great alternative.



Ingredients

200g (7/8 cup) butter (unsalted) (softened )
200g (7/8 cup) golden caster sugar
1 tsp vanilla extract
320g (3 cups) plain flour
1 egg
½ tsp baking powder
½ tsp salt
50g raspberry jam

Method

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.

jam thumbprint biscuits

Jam thumbprint cookies

These jam thumbprint cookies are one of the easiest things you can make with young children so are a great way to while away an afternoon baking with kids.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Snack
Cuisine: American, British
Keyword: biscuits, cookie
Servings: 25
Author: cookingwithmykids

Ingredients

  • 200 g (7/8 cup) butter (unsalted) (softened )
  • 200 g (7/8 cup) golden caster sugar
  • 1 tsp vanilla extract
  • 320 g (3 cups) plain flour
  • 1 egg
  • ½ tsp baking powder
  • ½ tsp salt
  • 50 g raspberry jam

Instructions

Pre-heat the oven to 180C / 160C fan /gas mark 4 / 350 F and line two or three baking trays with baking paper.

    Beat the butter, sugar and vanilla

    • Get your little one to measure the butter (zap it in the microwave for 10 seconds or so if it’s not soft), sugar and vanilla 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, baking powder and salt 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.

    Bake the 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.

    Jam thumbprint biscuits

    Similar recipes

    chocolate thumbprint biscuits jam tarts

    6 Comments

      • Yes, these are really simple to make and you could put whatever you like in the middle where the jam is. There’s not many ingredients in our fork biscuits so they might be easy to adapt as well?

    1. These look delicious! I love baking with my kids and I think these would go down a treat!

      And congratulations because someone loved this post so much, they added it to the BlogCrush Linky! Feel free to collect your “I’ve been featured” blog badge 🙂 #blogcrush

    2. any chance these can be frozen, please? I made a batch the other day, half with cocoa (reducing the flour) & instead of jam I added a chocolate button & turned them into snowmen & reindeers. be good if I could freeze next time for the church & school fetes

      • They sound great for Christmas! I’ve never frozen these particular ones but biscuits do generally freeze either the dough or after baking as long as you wrap them really well. They should keep for a month or two that way.

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