Thumbprint Cookies
Soft, buttery little biscuits with crisp edges and a pool of jam in the centre.
Ingredients
- 225g unsalted butter, softened
- 90g icing sugar
- 2 egg yolks
- 1 tsp vanilla extract
- Zest of 1 lemon
- 280g plain flour
- Pinch of sea salt
- Jamatelier jam (Strawberry or Clementine & Cardamom work beautifully)
Method
Heat oven to 170°C fan (190°C conventional). Line a baking tray with parchment.
Cream the butter and icing sugar together until pale and soft.
Mix in the egg yolks, vanilla and lemon zest.
Fold in the flour and salt until a soft dough forms.
Roll into small walnut-sized balls and place on the tray.
Use your thumb or the back of a teaspoon to press a small hollow into each biscuit.
Spoon a little jam into the centre of each one.
Chill for 15 minutes if the dough feels soft.
Bake for 12–15 minutes until lightly golden at the edges.
Leave to cool completely before serving.