This recipe is originally one from a selection of recipes that I developed for a school project (EPQ) I did back in 2020/2021, which was a recipe book dedicated to different biscuits/cookies from an array of different countries all over the world.
These swedish “thumbprint” biscuits are light and buttery jam-filled biscuits, whose name translates to “raspberry cave”. Another quick and easy recipe that is a favourite of mine, these little treats are nice alongside a mug of tea or coffee.
Ingredients
- 225g Butter
- 65g Icing sugar
- 1 Egg yolk
- 1 tsp Vanilla extract
- 270g Plain flour
- 200g Raspberry jam
Directions
- Preheat the oven to 175°C (155°C fan)
- Cream the butter and sugar until light and fluffy
- Add the egg yolk, vanilla, and flour then mix until the dough is smooth and not sticking to the bowl
- Take a walnut-sized ball of dough and place on a lined tray
- Using the back of a spoon, make a small indent into the top of each ball and fill with around a teaspoon of jam
- Bake for 15-17 minutes, or until lightly golden
- Let cool, sprinkle with icing sugar, and store in an airtight container
