One bite of these melt in the mouth fruit of the forest jam thumbprint cookies will have you hooked.
Thumbprint cookies are one of my favourite cookies. Although they taste great (they’re cookies. Hello?) it’s not their taste that inspires me to bake them. It’s the therapeutic dough-pushing that goes on.
I am certain most of you have encountered thumbprint cookies, but if not, the indention in the dough comes from your thumb’s impression as you push it down. I love that bit. It’s no surprise that thumbprint cookies are also a favourite with kids; everyone seems to enjoy getting hands on with their food.
I regularly make these fruit of the forest jam thumbprint cookies, based on my caramel thumbprint cookies because I always have frozen mixed berries in my freezer. I love being able create something fruity at a moment’s notice and used fruit of the forest berries when making my Actifry jam doughnuts along with my gluten free swirled cheesecake.
The rich shortbread is filled with jam and topped with a vanilla yoghurt drizzle, creating a combination of tastes which is nothing short of amazing.
- 110g (4oz) butter softened
- 70g (½ cup) sugar
- 150g (1+1/4 cups) plain flour
- 1 teaspoon vanilla sugar (or essence)
- 300g (approx. 1½ cups) fruit (frozen or fresh)
- 2-3 tablespoons honey
- 2-3 tablespoons vanilla yoghurt
- 100g (1 cup) icing sugar
Pre-heat the oven to 175°C (350ºF) and line a baking tin with grease-proof paper.
Beat the butter, vanilla sugar and sugar together until nice and fluffy. Add the flour and mix until a dough forms and then put in a bowl and place in the fridge for about 30 minutes.
To make the jam: add the fruit and honey to a medium-sized pan and heat until the mixture is bubbling. Turn the heat down and let it continue to simmer for about 20 minutes until the liquid has reduced and it is nice and thick. Set to one side to cool.
Take the dough and roll into fairly small balls of equal size. Place on the baking tray and gently push your thumb down into the middle of each one making a fairly deep hole.
Bake in the oven for approximately 10 minutes, just until the edges are starting to brown. Take out of the oven and then spoon around one teaspoon of the jam into the hole of each cookie (if you find that the holes have closed up a little when baking, just use the back of a small spoon to press the cookie down and make the holes larger again).
Leave to cool on the tray for a while, and then transfer to a wire rack to cool completely before applying the drizzle.
For the drizzle: combine the yoghurt with the icing sugar and then place in the fridge for a while to harden a little. When ready, drizzle over the cookies and enjoy!