Raspberry jam thumbprints with white chocolate
How to make raspberry jam thumbprints with white chocolate
- 200g cake flour
- 75g butter
- 5ml baking powder
- 1 egg
- 100g icing sugar
- 25ml milk
- 5ml vanilla essence
- Raspberry jam
- 100g white chocolate
Preheat the oven to 180C.
Place the flour, butter and baking powder in a food processor and pulse until combined, or rub the butter into the flour with your fingers.
Whisk together the egg, icing sugar, milk and vanilla essence before adding it to the dry ingredients.
Pulse until the dough comes together. Refrigerate for 20 minutes before dividing into 25 balls.
Place the balls on a greased baking tray and make an indentation into each one, using the back of a wooden spoon or your thumb.
It helps to flour the spoon before doing this.
Spoon about half a teaspoon of jam into each indentation and bake for 10 to 15 minutes until golden brown around the edges.
Let them cool on a wire rack.
Melt the white chocolate and drizzle over the cooled cookies.
Note: The dough freezes well. Use your favourite jam or preserve to add a personal touch to these cookies.
MAKES: About 25
TIME: 40 minutes