This week, everyone here got stuffed with these delicious and super easy thumbprint biscuits. They ran out really quickly, so you’d better bake two or three batches ;o)
Ingredients:
- 170 g butter, softened
- 100 g white sugar
- 2 egg yolks
- 220 g all-purpose flour
- 160 g fruit preserves, any flavour (though it works better with black currant o cherry)
Directions:
- Preheat the oven to 190 degrees C
- In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased biscuit sheets. Use your finger or an instrument or similar size to make a well in the center of each biscuit. Fill the hole with 1/2 teaspoon of preserves.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from biscuit sheets to cool on wire racks.
Make sure not to overfill them with jam, the biscuits may overflow onto the biscuit sheet. Make the hole deep enough to actually hold some jam.
Merry Christmas and have fun!
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