Five Ingredient Jam Thumbprint Cookies
A quick and easy recipe using five ingredients that is fun to make with children and great for using up the remnants of various flavoured jam or curd from the fridge.
Ingredients
110 g cream cheese, at room temperature
110 g salted butter, at room temperature
120 g caster sugar
130 g plain flour
120 g raspberry jam
Instructions
STEP 1/2
Fit the K-Beater.
Add cream cheese and butter into the Appliance bowl.
Mix until combined and then scrape the bowl for 30 seconds on speed 3.
Add caster sugar.
Mix until combined for 30 seconds on speed 3.
Add 65g flour.
Mix until combined for 20 seconds on speed Min.
Then add the remaining flour.
Mix until combined for 30 seconds on speed Min.
Remove the bowl from the machine.
Chill in the fridge for 45 minutes.
Tip: Chill for longer for best results.
STEP 2/2
Preheat the oven to 190ºC.
Line a large baking tray with parchment paper.
Using an ice-cream scoop, make 1 tablespoon sized balls of dough.
Place the dough balls on the baking tray.
Using your thumb, lightly press your thumb in the centre of each ball.
Then add 0.5 tsp raspberry jam into each indentation.
Bake until just golden at the edges for 11-12 minutes at 190ºC.
Tip: They will still be very soft when you remove them from the oven.
Remove from the oven and let cool on the baking tray for 10 minutes.
Carefully transfer the cookies to a wire rack to cool completely.
Serve.
Substitutions
Raspberry jam can be replaced with any other jam.
Five Ingredient Jam Thumbprint Cookies
A quick and easy recipe using five ingredients that is fun to make with children and great for using up the remnants of various flavoured jam or curd from the fridge.
Ingredients
110 g cream cheese, at room temperature
110 g salted butter, at room temperature
120 g caster sugar
130 g plain flour
120 g raspberry jam
Instructions
STEP 1/2
Fit the K-Beater.
Add cream cheese and butter into the Appliance bowl.
Mix until combined and then scrape the bowl for 30 seconds on speed 3.
Add caster sugar.
Mix until combined for 30 seconds on speed 3.
Add 65g flour.
Mix until combined for 20 seconds on speed Min.
Then add the remaining flour.
Mix until combined for 30 seconds on speed Min.
Remove the bowl from the machine.
Chill in the fridge for 45 minutes.
Tip: Chill for longer for best results.
STEP 2/2
Preheat the oven to 190ºC.
Line a large baking tray with parchment paper.
Using an ice-cream scoop, make 1 tablespoon sized balls of dough.
Place the dough balls on the baking tray.
Using your thumb, lightly press your thumb in the centre of each ball.
Then add 0.5 tsp raspberry jam into each indentation.
Bake until just golden at the edges for 11-12 minutes at 190ºC.
Tip: They will still be very soft when you remove them from the oven.
Remove from the oven and let cool on the baking tray for 10 minutes.
Carefully transfer the cookies to a wire rack to cool completely.
Serve.
Substitutions
Raspberry jam can be replaced with any other jam.