Thumbprint Cookies


This girl had a sudden urge to bake today.

Remembering how she made these cookies the day before flying to the UK but forgot to pack them into her bag the next morning, there was a need to eat jam cookies today.
This recipe is probably the easiest to remember and to make. This time round they turned out much better than the first time – retaining their shape hence the cracks on top and the jam didn’t bubble over.

It can be annoying how things turn out perfectly when you least expect them to be and fail horribly when you think you’ve done everything correctly. I thought these cookies were going to be a failure because I added too much egg and it was way too wet!

Anyway enough babbling.


200g self raising flour
100g caster sugar (I used soft brown sugar)
100g unsalted butter, softened
1 egg, lightly beaten
Jam of your choice

1. Preheat oven to 180C.
2. Combine flour, sugar and butter until it resembles fine bread crumbs.
3. Add enough egg to form a nice firm dough. If it’s too wet, add more flour bit by bit.
4. Shape into a log then slice into discs 1cm thick.
Roll into 1 inch balls and flatten with the back of a cup
Place them at least 2 inches apart.
Using your finger, press out little ‘wells’ in the centre making sure it is deep enough to fit the jam. Spoon out jam into the ‘wells’. Don’t over fill them if not they will bubble over!
5.Bake for 10-12 minutes or until lightly browned. Watch them closely! Remove from baking sheet and allow to cool on a wire rack.

I managed to make 17 2.5inch wide cookies 😀

I felt pretty adventurous today, baking cookies after making the pasta sauce for dinner. I had time and I REALLY wanted cookies :B

My first time making pasta sauce.

I find it interesting how the mince over here is so stringy. When cooking, it just looks like theres worms in the pot. Gross.

When I perfect my pasta sauce, I’ll post up a recipe here. It just ain’t good enough now!


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