Raspberry Jam Thumbprint Biscuits
89 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.
Ingredients
- 200gButter (unsalted) (softened)
- 200gSilver Spoon Caster Sugar
- 320gAllinson's Self Raising 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.