There is something about jammy biscuits that really can cheer you up after a long day, or just make everything seem more luxurious – even though jam can be extremely cheap.
I have made jam thumbprint cookies since I was about young and they are a great alternative to jam tarts when you can’t be bothered with the pastry. This jam thumbprint cookie recipe has a hint of lemon to brighten the whole biscuit up and it gives such a flavour of spring in its brightness that you can’t help but enjoy them with a cup of tea.
On a rainy day like today, I like to give them a quick microwave before I get dunking, I find that the warm jam biscuit makes the grey cloudy day so much better. Its a great home from uni snack to fill you up and stop you eating an early dinner and being hungry later.
Jam Advice: Don’t go light on the jam! These biscuits will spread and they do rise to an extent, so filling the jam up to the level of the dough will mean that there is simply not enough jam to fill out this biscuit. My advice would be to put a heaped spoon of jam into the ‘thumbprint’ and make sure it is nice and full, as long as the edges of the jam and tucked into the ‘thumbprint’ there should be no leakage and plenty of jam for your jammy craving.
Lemon and Jam Thumbprint Biscuits – Makes 24
- 200g Butter
- 200g Caster Sugar
- 320g Plain Flour
- 0.5 tsp baking powder
- 1tsp lemon juice
- zest of 1 lemon
- 0.5tsp salt
- 1 egg
- Jar of Jam – you won’t use it all but it depends on how much jam you like!
- Preheat the oven to 180c.
- Cream the butter, sugar, lemon zest and juice together until pale and fluffy.
- Whist the egg together with a fork until the mixture is frothing, add this into the creamed butter until it is completely combined.
- Sift in the dry ingredients and mix until combined into a wellformed dough. Roll this into a long cylindrical tube about 4cm wide and refrigerate for 15mins
- Slice the cylinder into 24 disks, roll into a small ball and press onto the baking tray with your thumb – forming the thumbprint for the jam.
- Fill your thumbprint with a generous dollop of jam! I mean very .
- Bake for 12-15 minutes or until biscuits turn a golden brown.
- Remove from tray and let cool to a warm temp for eating or serve cold depending on preference.