Who doesn’t love a cute, jam-filled Thumbprint Cookie? They are irresistible little mouthfuls of joy. There is something about these crunchy, sugar-coated baskets of gooey jamminess, which leaves me dipping my hand in the biscuit tin like a mechanical grab truck on a mission.
Perhaps it’s the deliciously tantalising contrast in textures between the filling and its edible vessel… Perhaps it’s the teasing fun in nibbling round the edges and saving the centre-piece until the end… Perhaps it’s the pull of popping the whole thing into the mouth at once and allowing the biscuit to crumble and melt, leaving a fruity, jammy chewiness. All of these are my favourite ways to eat them… what would yours be?
Whatever it is, I really struck lucky with this recipe.
Usually, I make a recipe three or four times, tweaking and amending to get it as good as I can, before posting it on the blog. Not with these! Somehow, when I threw my ingredients in the bowl and started to stir, the cookie gods were with me… willing my bowl of batter to a perfect consistency and my finished bake to a perfect crumb.
Just one attempt and these babies were spot-on delicious. Even the jam stayed put and despite dolloping a rather generous spoonful into each ‘pond’ prior to baking, didn’t boil and bubble itself over the edge. The making of these Jammy Thumbprint Cookies treated me to alchemist success.
I have previously made and shared a very different thumbprint cookie recipe on Gluten Free Alchemist… A Nutella-filled chocolate-hazelnut cookie, which was just divine. You could of course fill these latest thumbprints with puddles of Nutella and if you want a healthier (and tastier) set of ingredients than the commercial version, it is incredibly easy to make your own Chocolate-Hazelnut Spread.
On the other hand, I decided these thumbprints would be rather delectable with my home-made easy Rhubarb, Strawberry & Cointreau Jam. I was right too! The sweet crunchiness of the cookie is perfectly offset by the slightly marmalade-bitter fruitiness of the jam. If you don’t believe me, then give them a try. They are so quick to make, there really is no excuse!
I am sharing my Jammy Thumbprint Cookies with :
Jammy Thumb Print Cookies
demerara sugar to roll
jam of choice
- Pre-heat the oven to 170 C/325 F/Gas 3 and base-line two baking trays with baking paper.
- In a large bowl, cream together the butter and icing sugar until pale and fluffy.
- Mix together the flours, xanthan gum and salt in an airtight container and shake vigorously to blend.
- Add the dry ingredients, beaten egg and vanilla extract to the creamed butter-sugar mixture, and beat together with a silicone/wooden spoon until smooth and evenly blended.
- Pour some demerara sugar into a separate bowl, ready for dipping the dough-balls.
- Take spoonfuls of the dough and roll into balls with your hands, before rolling each in the demerara sugar.
- Place the dough-balls on the baking paper and using the flat of your thumb, make a deep dent in the centre of each.
- Fill each of the thumb-prints with jam (be careful not to over-fill) and bake for 12 to 15 minutes until the tops are golden and beginning to firm up.
- Turn off the oven and leave the biscuits in the oven to cool as the oven cools.
- Once the oven has cooled, remove the cookies and store in an air-tight container.