Martha Collison's Easy Jam Thumbprint Cookies | Waitrose

Take flour in a bowl.

Add sugar and cold butter to the flour.

Rub the chunks of cold butter into the flour and sugar until it resembles breadcrumbs.

Use fingertips to rub the butter into the flour for even distribution.

Add a splash of milk to bring the mixture together into a dough.

Stir the mixture with hands until it clumps together slightly.

Squeeze the dough between fingers to check if it comes together into a soft dough.

Wrap the dough in cling film and chill in the fridge for about half an hour.

Remove the chilled dough from the fridge; it should be solid.

Use a teaspoon to measure out small portions of dough and roll them into balls.

Press your thumb into the center of each ball to create an indentation for the jam.

Place the cookies onto a baking tray.

Fill the center of each cookie with half a teaspoon of jam.

Repeat filling each cookie with jam, being careful not to overfill to prevent spilling during baking.

Preheat the oven to 180°C.

Bake the cookies for about 12 to 14 minutes until slightly golden around the edges.

Remove the cookies from the oven and let them cool completely before enjoying.

Equipment Needed

Spice Level:

Dietary