These tasty old-fashioned style jam thumbprint cookies have custard powder as an ingredient. The custard powder gives the cookies a pale golden and yellow colour. It’s not an overly sweet cookie and is so buttery that it just melts in your mouth. So, be prepared to make another batch soon, as they will disappear right before your eyes.
How To Make
- Make a cookie dough.
- Divide the dough and shape into balls.
- Place balls on a cookie tray.
- Use your thumb to press hollows into the dough balls.
- Fill the hollows with jam.
- Bake in a moderately hot oven.
- Remove from the oven.
- Allow the cookies to cool on tray.
- Store in an airtight container.
Cookie Dough Ingredients
This recipe uses softened butter, caster sugar, one egg, milk, vanilla essence, self-raising flour, and custard powder.
These ingredients will give you a baked cookie that is light in texture, with a slight crispy crunch, and is best eaten on the day of baking.
Chilling The Cookie Dough
This dough is soft and can be difficult to work with, especially in hot weather. It just melts and sticks to your hands as you shape it into balls. As a result, chilling the dough is important.
- The dough should be chilled to a point where it is soft but not rock hard, 30 – 60 minutes should be long enough.
- If you have chilled the dough for too long and it’s hard, leave it out at room temperature to soften a little before shaping.
Shaping The Thumbprint Cookies
Divide the chilled dough into 30 even sized pieces, then roll into balls. Place the dough balls on a baking tray lined with baking paper.
You can use your thumb to make hollows into the cookie if you like. I prefer to use the back of a measuring spoon, the ½ teaspoon size is ideal.
When making the hollows, dip the spoon into boiling hot water, and while the spoon is still hot press into the dough. Having the spoon hot, makes it easier to remove from the dough after it has been pressed in.
Don’t make the hollow too deep, this will result in a thin base and you could have hot jam oozing out from the base of the cookie.
Filling Jam Thumbprint Cookies
For this recipe I have used raspberry jam. If you don’t like raspberry you could always try strawberry, apricot or blueberry jam.
Be generous with the jam filling. The cookies spread out and flattened during baking and the jam will “sink” into the hollow. In each cookie add at least a heaped ½ teaspoon of jam.
Have the cookies spaced well apart on baking trays as they will spread out during cooking. Bake them in a preheated 160°C (315°F) oven for about 15 – 20 minutes, or until they become lightly golden brown.
Remove from the oven and move the cookies from their original baking position on the tray. This will help prevent them sticking to the tray if the jam has seeped through the cookie base. Allow cookies to cool completely on the tray before serving..
Raspberry Jam Thumbprint Cookies
- 175 grams self-raising flour
- 30 grams custard powder
- 125 grams butter softened
- 90 grams caster sugar
- 1 egg at room temperature
- ½ teaspoon vanilla essence
- 2 tablespoons milk
- Pinch of salt
- ½ cup raspberry jam or a flavour of your choice
Preheat oven to 160°C (315°F)
- Combine and sift the flour with custard powder. Put aside.
- Use an electric mixer to beat the butter and sugar together for about 3 – 4 minutes, until creamy, light and fluffy.
- Add the egg, vanilla essence, milk and salt, beat until well combined.
- Then fold in the combined flour and custard powder. Shape into one big ball. The dough will be quite soft so refrigerate for at least 30 minutes or more.
- Divide the dough into 30 pieces and roll into round balls, place onto a lined (or greased and floured) baking tray, allow room to spread during baking.
- Make a hollow in the centre of each ball and fill with about ½ a rounded teaspoon of jam.
- Bake for 15-20 minutes or until the cookies are light golden brown.
- Remove from the oven. Give the tray a gentle shake to move the cookies from their baking position and allow to cool completely on the tray.
More Delicious Recipes To Try
- Slow Cooked Lamb in Red Wine Sauce
- Easy Homemade Pita Bread With White & Rye Flour
- Beef Stroganoff With Stew Meat
- Mediterranean Chicken Thighs With Olives
Pocket Food Facts
Did You Know?
Tea bags where first invented in America in 1908 by Thomas Sullivan. He sent samples of tea in silk bags to his customers. Many customers assumed that the bags where to be used like the metal tea infusers used for tea pots. Read more here.