Raspberry jam thumbprint cookies - recipe

Ingredients

Recipe , Cookies , Thumbprint , Raspberry jam

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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
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
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

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
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

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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