That said, this week’s recipe is for Jam Thumbprint Biscuits, and it’s originally by Hugh Fearnley-Whittingstall from The Guardian.
So, pour yourself a cup of tea and give these beautiful biscuits a try!
Jam Thumbprint Biscuits
By Hugh Fearnley-Whittingstall
1 cup unsalted butter at room temperature
1 cup superfine sugar
Finely grated zest from 1 lemon
½ teaspoon pure vanilla extract
2 egg yolks
2 tablespoons milk
2 ¼ cup all-purpose flour, sifted
1/8 teaspoon salt
6 tablespoons jam of your choice
1) Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper.
2) In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy, about two minutes. Beat in the lemon zest and vanilla, and then the egg yolks, one at a time. Add the milk and mix well.
3) Gently fold in half of the flour and the salt. Add the rest of the flour, and continue to fold it in just until combined. Shape the dough into a ball and cover with plastic wrap. Refrigerate for at least 30 minutes.
4) Divide dough equally into 24 pieces and shape each piece into a ball. Place the balls on the parchment lined cookie sheets, leaving an inch between each one. Press down on the centre of each ball with your thumb, creating a well; put a little bit of jam in each depression.
5) Bake until firm and slightly golden, roughly 15 minutes. Let cool on the pans for five minutes and then transfer to a wire rack to cool completely.
While you’re here, don’t forget to head over to Wanderfood for Wanderfood Wednesday where you’ll find a ton of great links to delicious sites!
Photo Credit: Colin Campbell/The Guardian