I love that baking is so tactile. I am not very good at art, pottery or sculpture, so I get my creative outlet from cooking. This recipe is a ‘must do’ with the kiddies – there will be mess and jam will end up in everyone’s hair, but it will be a fun session with an incredibly tasty result.
Line two baking sheets with baking parchment. Put the butter and sugar together in a bowl and beat it really well until it becomes lighter and fluffier. I like to use my stand mixer fitted with a paddle attachment for this, but a hand-held electric whisk also works, as does a wooden spoon with a bit of elbow grease.
Add the egg yolk, flour and the ground almonds to the butter and sugar mixture and gently mix together until everything is combined – the dough should be quite stiff. Form the dough into a ball and wrap it in cling film, then squish the ball down a little. Place the dough in the fridge for a good hour to firm up.
Fill each thumbprint with
Remove the baked cookies from the oven and leave them to cool down before you eat them – be careful as the jam gets super hot. Dust with icing sugar, if you like, and serve.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.