Swedish Thumbprint Cookies Recipe

Ingredients

250g plain flour, plus extra for dusting
50g cornflour
220g unsalted butter, softened, plus extra for greasing
170g sugar
1 egg
Seeds from ½ vanilla pod
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 mix together. Set aside.

2. Beat the butter and sugar together ina separate mixing bowl till pale and fluffy. Add the egg and vanilla seeds and beat to combine. Add the dry ingredients and beat together to make a soft dough. Roll the dough into a ball and chill for 1 hr or overnight.

3. Heat your oven to 180°C/Fan 160°C/Gas 4. Lightly grease 2 baking trays and dust with a little flour.

4. Roll chunks of the dough into balls about 2-3cm across (you’ll get about 25-30). Lay 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 cool on a wire rack. Store in an airtight tub and eat within 2-3 days.