Raspberry Jam Thumbprint Biscuits
About the bake
Simple and fun little biscuits that are ideal to make with kids. Why not try these out over the holidays.
If you're a big fan of raspberry, why not try our delicious white chocolate and raspberry cheesecake?
Ingredients
- 200gButter (unsalted) (softened)
- 200gSilver Spoon Caster Sugar
- 320gAllinson's Plain White Flour
- 1Egg(s) (free range) (medium)
- 1 tspNielsen-Massey Vanilla Extract
- 0.5 tspBaking powder
- 0.5 tspSalt
- 50gRaspberry jam
Method
Step 1
Pre-heat the oven to 180°C (fan 160°C/gas mark 4). Line 2 large baking trays with non-stick baking parchment.
Step 2
Beat together the softened butter, sugar and vanilla until pale and fluffy.
Step 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.
Step 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.
Step 5
Add approximately ½ tsp of jam to the centre of each biscuit or until the hollow is filled.
Step 6
Bake in the oven for 12-15 minutes until very lightly coloured. Leave to cool before moving to a wire rack.