Jam thumbprints

Serves: 20

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Total Time: 30

Prep Time: 15

Cook Time: 15

• 125 gram(s) (4oz) unsalted butter, at room temperature
• 75 gram(s) (3oz) caster sugar
• few drops vanilla extract
• 150 gram(s) (5oz) plain flour, sieved
• 8 teaspoon(s) thick jam, use your favourite jam or a selection of different ones (we used Wilkin & Sons Sweet Tip Raspberry Conserve, £1.69 for 340g, from supermarkets)

Method

1. In a bowl, cream butter and sugar together with an electric whisk till pale and fluffy. Then mix in vanilla extract and flour with a wooden spoon to form a dough. Chill for 30 mins in the fridge.
2. Preheat oven to gas mark 3/170ºC (160ºC in a fan oven). Using your hands, roll the dough into walnut- sized balls and place on a lined baking sheet. Press your thumb gently into centre of each to flatten slightly and make an indentation. Fill each with a little jam - about ½tsp. Bake for about 15 mins, till golden brown around the edges - they will firm up as they cool. Allow to cool completely on a wire rack.

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