Whether filled with the tang of redcurrant jelly or the sweetness of raspberry jam, each cookie is a tiny testament to the joys of baking. So roll up your sleeves and let’s make a batch of these adorable and delicious thumbprints!
Ingredients:
- 250g plain flour
- 70g powdered sugar, plus extra for dusting
- 8g vanilla sugar (or 8g caster sugar plus 1 teaspoon vanilla extract)
- 1 tsp lemon zest
- 150g butter, cut into cubes
- 2 egg yolks
- 100g redcurrant jelly (or raspberry jam)
Method:
Preheat the oven to 180°C. Line a baking tray with baking paper.
Sift the flour and icing sugar into a bowl. Add the vanilla sugar (or caster sugar and vanilla extract) and lemon zest.
Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the egg yolks and mix to form a dough.
Roll the dough into small balls, about the size of a walnut, and place on the prepared baking tray.
Press your thumb into the centre of each ball to make a small indentation.
Fill each well with a little redcurrant jelly or raspberry jam.
Bake for 12-15 minutes or until just golden.
Remove from the oven and leave to cool on the baking sheet for a few minutes before transferring to a wire rack.
Dust with the remaining icing sugar before serving.
