Jam thumbprint biscuits

As-Salaamu Alaykum,

As a small child I would love to stay with my grandparents on weekends consuming these biscuits from a local bakery after or sometimes even before a delicious salad sandwich.

Must remember to clear the decks before taking photos in future, we have a random clothes peg and jar in the background in case you were wondering.

At the bakery these biscuits were more dome shaped with a pool of jam in the centre however, my  Hugh's home made version capture the soft, rich and buttery yumminess just as i remember.

Jam Thumbprint Biscuits

Makes: 24 biscuits

Recipe adapted from hugh fearnley whittingstall

Ingredients

225 grams unsalted butter, room temp

225 grams caster sugar

½ vanilla pod, seeds only

2 egg yolks

2 tablespoon buttermillk

280 grams plain flour, sifted

Approximately 6 tablespoon Jam

Method

Heat the oven to 160C Fan/180C/350F/gas mark 4.  Weigh/measure all ingredients and separate eggs. Line a couple of baking trays with baking paper.

Beat the butter and sugar in a large bowl until light and fluffy, then beat in the vanilla seeds.

Next beat in the egg yolks one at a time, then beat in the buttermilk.

Gently fold in half the flour, stir gently, then add the rest – don't overwork it or the biscuits will be tough. Gather the soft dough together gently with your hands until you have a smooth ball. Wrap in cling film, chill for 30 minutes, then roll into 2.5cm balls, each ball should weigh about 30 grams. Place these on the baking sheets about 2.5cm apart. Use your thumb to push a deep little well in the centre of each ball – this is quite a sticky dough, so dip your thumb in water first. Put a quarter of a tablespoon of jam in each indentation.

Bake until firm to touch and golden on the bottom, about 10-15 minutes. Leave to cool on the tray for a few minutes, then transfer to wire racks and cool completely.