Recipe: Thumbprint jam cookies

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

Golden cookies filled with sweet blackcurrant, strawberry and apricot jam for a tasty treat.

Golden cookies filled with sweet blackcurrant, strawberry and apricot jam for a tasty treat.

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 in the September 2019 issue of LandScape magazine...

  • Cherry puddings

  • Jam roll

  • Golden flapjacks

  • Pastry pinwheels

  • Crumble tart

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Recipe: Lincolnshire sausage tart

Our recipe for a Lincolnshire sausage tart is bursting with hearty flavour and garnished with a light sprinkling of thyme leaves.

Golden pastry topped with succulent sausage meat in this delicious tart makes a tasty supper dish.

Golden pastry topped with succulent sausage meat in this delicious tart makes a tasty supper dish.

Serves 4
300g Lincolnshire sausages
250g strong white flour, sifted, plus extra for dusting 
2 eggs, plus 1 yolk
250g chilled unsalted butter, plus extra for greasing
2 tbsp brown sugar
1 tbsp white wine vinegar
1 tbsp tomato puree
200g double cream
½ onion, peeled and thinly sliced
2 tbsp fresh thyme leaves, plus extra to garnish 
100g Cheddar
sea salt and black pepper

In a large mixing bowl, place the flour, 150ml of cold water and the egg yolk, and combine with a wooden spoon until  the mixture forms a paste. Knead by hand for 2 mins, then turn out onto a surface lightly dusted with flour. Roll out to a square approximately 20 x 20cm. 

Place the butter between two pieces of baking paper, then beat, using a rolling pin, into a square shape approximately 2cm smaller than the dough square. Place the butter on top of the dough at an angle and fold the dough edges over the butter to cover, like an envelope. Re-dust the rolling pin with flour, then roll out the pastry to a rectangle shape approximately the length of A4, before folding one end into the middle, then the other side over it. Turn the pastry 90 degrees, repeat the process twice, then cover in cling film and leave to chill for 1 hr. After this time, repeat the rolling process twice more, then cover the pastry in cling film and return it to the fridge for 30 mins.

Grease a large, flat oven tray. On a surface dusted with flour, roll out the pastry to a 30cm square. Cut out a circle 25cm in diameter and transfer to the prepared tray. In a small bowl, beat 1 egg, then brush it on the perimeter of the circle. With the remaining pastry off-cuts, cut 2cm strips and place on top of the egg wash, ribboning them along the curve to fit and pressing down to fix. Cover loosely with cling film and leave to chill for 30 mins. 

Preheat the oven to 200°C/gas mark 6. Bake the pastry case for 25 mins until golden, cooked through and risen. Knock in the first layer of pastry within the pastry case and remove. Turn the oven to 180°C/gas mark 4. 

Squeeze the sausages out of their cases and into a bowl, then mix in the sugar, vinegar and tomato puree. Season with salt and pepper. Spread out the mixture across an oven tray and cook for 10 mins. In a jug, whisk together the double cream, the remaining egg, onion and thyme leaves. Grate in the cheese and season with pepper. Fill the pastry case with the mixture and top with sticky sausage meat. Bake for 25 mins until the filling is firm and golden. Serve immediately or allow to cool and serve chilled, garnished with thyme.  

More recipes for the humble sausage are in the September 2019 issue of LandScape magazine...

  • Sausage and cider casserole

  • Sausage and blackberry traybake with mash

  • Toad in the hole muffins

  • Home-made skinless sausages

  • Posh dogs

  • Sausage and mushroom plait


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Recipe: Easy summer tomato tarts

Simple tomato tarts. From a recipe in the August 2018 issue of LandScape.

Simple tomato tarts. From a recipe in the August 2018 issue of LandScape.

These simple tomato tarts can be made quickly and easily, served as they are or with a sprinkling of goat's cheese or feta.

Makes 12
500g small tomatoes, roughly chopped
250g white bread rolls, thinly sliced
3 tbsp milk
2 tbsp oil, plus extra for greasing
2 tbsp fresh thyme leaves, plus extra to garnish
½ red onion, peeled and chopped
1 garlic clove, peeled and crushed
juice of 1 lemon
sea salt and black pepper

Preheat the oven to 190°C/gas mark 5 and grease a 12-hole cupcake tray with oil. Place the bread slices in a bowl and sprinkle with the milk. Allow the bread to soak for 5 mins.

In the meantime, place the chopped tomatoes in a mixing bowl, then mix in the oil, thyme, red onion, garlic and lemon juice. Season with the salt and pepper.

Line the cupcake tray holes with the bread slices, moulding them into the holes to cover them and create a case. Fill the bread cases heavily with the tomato mixture. Bake for 15-20 mins until golden, then allow to cool for 5 mins. Serve straightaway or chilled, presented in paper muffin cases and garnished with thyme leaves.

 

 

 

More recipes for savoury summer tarts in the August 2018 issue of LandScape magazine...

  • Red, yellow and green pepper tart
  • Courgette tart
  • Beetroot and spring onion quiche
  • Salmon tarts
  • Cheddar, green bean and ham tarts

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Recipe: Peach mess

Sweet and creamy peach mess, a simple adaptation on the classic dessert. From a recipe in the August 2018 issue of LandScape.

Sweet and creamy peach mess, a simple adaptation on the classic dessert. From a recipe in the August 2018 issue of LandScape.

This recipe for fresh, sweet peach mess includes instructions on how to make meringue, but for a quicker, easier treat ready made ones can be used instead. Remove skins for a silkier texture, or leave them on for more bite.

Serves 6
4 de-stoned peaches: 2 roughly chopped and 2 sliced
150g caster sugar
165g icing sugar,
plus extra for dusting
6 egg whites
50ml cold water
300ml double cream

Preheat the oven to 100°C/gas mark ½. In a bowl, combine the caster sugar and 150g of the icing sugar. In a separate bowl, whisk the egg whites, using an electric whisk, for 4 mins until thick and fully whipped. Continue to whisk on a low speed and add the mixed sugar a tablespoonful at a time. Whisk on medium for a further 6-8 mins until the mixture is stiff and stands in peaks.

Line a baking tin with greaseproof paper, then spread the meringue approximately 2in (5cm) deep on the paper. Bake for 1 hr, then turn off the oven, leaving the meringue inside for at least 4 hrs.

Place the chopped peaches in a bowl and blend with the cold water until smooth, using a hand blender.

In a separate bowl, whisk the cream for 2-3 mins until just firm, then add the remaining icing sugar. Transfer half of the mix into another bowl. Add half of the peach juice to one of the bowls and stir in thoroughly.

Break the meringue into large pieces. In a large serving bowl, roughly mingle the meringue, cream, peach cream, peach slices and peach juice together.

Dust with icing sugar and serve.

More recipes using peaches in the August 2018 issue of LandScape magazine...

  • Peach butterfly cakes
  • Peach upside-down cake
  • Peach tea
  • Peach sorbet
  • Peach cheesecake bars

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