Swedish Thumbprint Cookies Recipe

Ingredients

250g plain flour, plus extra for dusting
50g cornflour
220g unsalted butter, softened, plus extra for greasing
170g caster sugar
1 egg
1 tsp vanilla extract
Apricot, raspberry or blackcurrant jam

Prep: 25 mins + chilling | Cook: 12-15 mins
Makes 25-30 cookies

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Method

1. Sift the flour and cornflour into a bowl. Add a pinch of salt and whisk together to combine. Set aside.

2. In a separate mixing bowl, beat the butter and sugar together till pale and fluffy. Add the egg and vanilla extract and beat to combine. Add the flours and beat together to make a soft dough. Roll the dough into a ball, cover with food wrap and chill for 1 hr or overnight.

3. When you're ready to bake the cookies, heat your oven to 180°C/Fan 160°C/Gas 4. Lightly grease 2 baking trays and dust them with a little flour.

4. Roll chunks of the dough into balls about 2-3cm across (you’ll get about 25-30). Lay them on the baking trays. Press your thumb into each to make a little dip, then add ¼-½ tsp jam into each dip.

5. Bake for 12-15 mins till golden. Cool on the tray for 5-10 mins till firm, then lift off the baking tray and transfer to a wire rack to cool. Store in an airtight tub and eat within 2-3 days.