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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Layered apricot and ginger fool

Serves 6
500g fresh apricots
100g gingernut biscuits
finely grated zest and juice of 1 orange
125g golden caster sugar
3 tbsp orange flavoured liqueur (optional)
450ml double cream
150ml full-fat natural yogurt

Halve the apricots, remove the stones and discard. Place in a saucepan with the orange zest and juice and the sugar. Cook gently for 10-15 mins until the apricots are soft and tender, stirring occasionally.
Allow to cool. Remove one or two halves and set aside. Add the orange liqueur if using and blitz in a food processor or with a stick blender until it forms a smooth purée.
Whisk the cream until standing in soft peaks. Fold in the yogurt until combined then gently fold in the apricot purée. Crush the biscuits into small chunks. Set 2 tbsp of the crumbs aside to decorate. Spoon some of the apricot mixture into serving jars and sprinkle with a layer of the broken biscuits. Continue layering, finishing with a layer of the apricot mixture. Chill for a minimum of 2 hrs. Slice the reserved apricot halves into slices. Use to decorate the tops of the fools along with a sprinkling of the reserved biscuit crumb.

Other apricot recipes in our Jul/Aug 2015 issue:

• Apricot and saffron Chelsea buns
• Apricot and ricotta tart
• Apricot buttermilk cake
• Grilled apricots with ginger and cream