Apricot & Almond Thumb Print Biscuits

  • 175g (6 oz) butter, softened 
  • 100g (4 oz) caster sugar
  • 2 egg yolks
  • 1/2 teaspoon almond extract (optional)
  • 255g (9 oz)plain flour
  • 4 tablespoons Roots & Wings Organic Apricot Jam 


    Makes 24 biscuits

    Preheat the oven to 180C/356F/Gas 4. 
    Cream together the butter, sugar, egg yolks and almond extract.  Then mix in the flour slowly until a soft dough forms. 

    Take a pinch of dough, roll into a 2.5 cm (1 inch) ball, then place it onto an ungreased baking sheet. Use your thumb to make a make a print in the centre of each biscuit, creating a well. Fill the hole with with half a teaspoon of jam, be careful not to overfill.  
    Then bake the biscuits for 8-10 minutes, until golden brown.  
    Remove the biscuits and allow them to cool on wire racks.