Jam thumbprint biscuits

Jam thumbprint biscuits

Something for Everyone
Ben Dearnley

I used to make these with my mum when I was a little girl and I remember relishing the task of pressing thumbprints into the dough and filling the holes with jam. It somehow felt so naughty to be sticking my finger straight into the middle of a perfectly rolled ball of dough. Chilling the dough is not absolutely crucial, but it does stop the biscuits from spreading too much.


Quantity Ingredient
250g butter, softened
150g brown sugar, (see note)
or 150g rapadura sugar, (see note)
1 teaspoon natural vanilla extract
1 egg
260g wholemeal plain flour
55g ground hazelnuts
raspberry jam
apricot jam


  1. Preheat the oven to 180ºC. Line two baking trays with baking paper.
  2. Using an electric mixer, cream the butter and sugar until pale and fluffy. Add the vanilla and egg and beat until combined.
  3. With the mixer on low speed, add the flour and ground hazelnuts, mixing until the dough just comes together to form a ball. Refrigerate for at least 1 hour.
  4. Take 2 teaspoons of the dough at a time and roll into balls. Arrange on the prepared baking trays and flatten slightly by pressing your thumb or index finger (or the end of a wooden spoon) into the centre of each dough ball to make an indent.
  5. Fill each indent with about ¼ teaspoon jam. Bake in the oven for 10–15 minutes, or until golden.
  6. Remove from the oven and allow to cool for 5 minutes, before transferring to a wire rack to cool completely. Top up each indent with more jam, if needed, while they’re still hot


  • The wholemeal flour makes these biscuits a healthier option, but if you don’t have any on hand, you can use regular plain flour.

Baby’s serve

  • Because these biscuits contain some added sugar, you should ideally wait until your baby is over 12 months before offering them to her.

Toddler’s serve

  • Because of the sugar content, serve only as an occasional treat. Simply serve as is, broken up if needed.


  • Rapadura sugar comes from the dried whole natural juice of the sugar cane. Because it’s not separated from its molasses content, it retains its natural nutrients. Brown sugar, on the other hand, typically has the molasses stripped out and then some of it is added back in. It also tends to be cheaper and more readily available. Nutritionally, the difference between them is not immense, but if you want a less processed sugar, rapadura is a good option. When purchasing, take note of its country of origin. It can be difficult to source local rapadura sugar, so you might prefer to choose brown to avoid using an imported product.
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