Thumbprint Cookies
Make the most of your homemade jams or curds and bake them in these thumbprint cookies; they are always a popular treat!
Ingredients
150g Lewis Road Creamery 10 Star Butter, softened
150g caster sugar
1 tsp vanilla extract
1 egg yolk
225g flour
25g cornflour
Approx. ½ cup jam or lemon curd for filling
Method
Cream the butter and sugar until pale and fluffy. Add the vanilla extract and egg and beat well. Add the flour and cornflour and mix until combined.
Shape the mix into walnut sized balls (approx. 25g each) and put onto baking paper lined trays. Use your thumb or the back of a rounded teaspoon to make holes in the middle.
Put the trays into the fridge for at least 30 minutes to chill the dough.
Preheat the oven to 160°C.
Drop spoonfuls of jam into the holes of the cookies, then bake for 18-20 minutes or until the biscuits are just beginning to take on a little colour. Cool on a rack.