Recipes

Strawberry Jam Thumbprint Cookies

Strawberry Jam Thumbprint Cookies

Strawberry Jam Thumbprint Cookies

Great recipe for beginners, simple and fun cookies that are ideal to make with kids. Deliciously melt in the mouth. A great cookie dough, perfect for making any shape of cookies, or to have them plain.

Prep: 20 minutes
Baking: 12-15 minutes
Makes: 34

  • Cooking Method
    • Baking

Ingredients

Ingredients

  • 200g of Isabel’s Cassava flour
  • 120g cornflour (if you can’t use cornflour, substitute with arrowroot)
  • 200g butter, slightly salted (if you'll be using unsalted butter, then add ½ tsp salt to the recipe)
  • 200g caster sugar
  • 2 large free range eggs
  • 1/2 tsp vanilla extract
  • Zest of a small lemon (optional but nice)
  • 1 tsp baking powder (note: for a short cookie dough (less fluffy) use only ½ tsp of baking powder)
  • Strawberry Jam or your favourite jam

Method

1
  1. Pre-heat the oven to 180°C (fan 160°C/gas mark 4). Line 2 large baking trays with non-stick baking parchment.
  2. In a bowl measure the Cassava flour, cornflour and baking powder, mix well and set aside until required.
  3. Beat together the softened butter, sugar, vanilla  and lemon zest until pale and fluffy.
  4. Add in the beaten eggs and mix until combined before adding the flours and baking powder blend. Mix together until a soft dough is formed.
  5. Roll the dough into small balls (approx. 2cm diameter) and place onto the baking trays, leaving a gap for the biscuits to spread in the oven. Gently press the centre of each biscuit with your thumb to create a hollow in the centre.
  6. Add jam the centre of each biscuit until the hollow is filled.
  7. Bake in the oven for 12-15 minutes until very lightly coloured. Leave to cool in the baking tray before moving to a wire rack.

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