Blackcurrant Jam Thumbprint Biscuits



  • 230g (8oz) unsalted butter, softened
  • 135g (5oz) granulated sugar plus 40g (1 ½ oz) grams for rolling the biscuits
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 290g (10 oz) plain flour
  • 200g (8oz) Roots & Wings Organic Blackcurrant Jam


This recipe requires lots of stirring and mixing, but if you're not making it with children and are short of time, you may want to use an electric mixer to speed things up!

In a large mixing bowl cream together the butter and sugar then mix in the egg yolks, vanilla extract and salt until fully combined, then mix in the flour. It'll be a little crumbly at first but it will come together into a soft dough as you continue mixing it.

Tip the remaining sugar onto a plate. Next with a tablespoon take a scoop of dough and create a ball then roll in the sugar. Place each ball onto the prepared baking sheets and using your thumb (or the handle of a large wooden spoon) press an indentation into each one and spoon approximately 1/2 teaspoon of jam into the indentation.

Bake for 12-14 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.