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Tray of circular biscuits with jam on top and a hand reaching in to take one
40Total Time
25Prep Time
15Bake Time

Raspberry Jam Thumbprint Biscuits

88 Reviews

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 chocolate & raspberry fondant pudding.

40Total Time
25Prep Time
15Bake Time


  1. 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.

  2. Step 2:

    Beat together the softened butter, sugar and vanilla until pale and fluffy.

  3. 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.

  4. 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.

  5. Step 5:

    Add approximately ½ tsp of jam to the centre of each biscuit or until the hollow is filled.

  6. Step 6:

    Bake in the oven for 12-15 minutes until very lightly coloured. Leave to cool before moving to a wire rack.


    • 200g Butter (unsalted) (softened)
    • 200g Silver Spoon Caster Sugar
    • 320g Allinson's Plain White Flour
    • 1 Egg(s) (free range) (medium)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 0.5 tsp Baking powder
    • 0.5 tsp Salt
    • 50g Raspberry jam

Nutritional Information

per 23g
  • 119cal Energy
  • 5.7g Fat
  • 3.5g of which Saturates
  • 15g Carbohydrates
  • 7.8g of which Sugars
  • 1.3g Protein
  • 0.11g Salt

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