Thumbprint jam cookies

The bounty of the hedgerow is transformed into intensely flavoured jams, which can be used to make delicious berry-filled bakes

Thumbprint jam cookies

by Landscape |
Published on

Makes 28

140g unsalted butter, softened, plus extra for greasing

140g light brown sugar

2 eggs

200g ground almonds

2 tsp baking powder

200g plain flour

9 tsp blackcurrant jam

10 tsp strawberry jam

9 tsp apricot jam

Preheat the oven to 180°C/gas mark 4 and grease a large, flat oven tin. In a large mixing bowl, cream the butter and sugar together for 2-3 mins with the back of a wooden spoon until creamy. Beat in the eggs, one at a time, until fully combined. Mix in the ground almonds, baking powder and flour until a stiff, sticky dough forms.

Roll the mixture into balls approximately a heaped teaspoon in size and place them on the tray, spaced out approximately 3cm from each other. Press down each ball in the middle with the thumb and fill each with approximately 1 tsp of jam. Bake for 10-12 mins until golden. Allow to cool for 5 mins on the tray, then transfer to a wire rack to cool completely. Serve or keep in a lidded container for up to 3 days.

More recipes for berry-filled desserts are in the September 2019 issue of LandScape magazine.

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