Jam Filled Biscuits

    (564)
    50 minutes

    These Swedish biscuits are sometimes called thumbprint biscuits because you make a dent with your thumb which gets filled with jam.


    483 people made this

    Ingredients
    Serves: 72 

    • 225g butter, softened
    • 1/2 cup (100g) white sugar
    • 2 cups (250g) sifted plain flour
    • 1/2 cup (160g) any flavour fruit jam

    Directions
    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat oven to 190 degrees C.
    2. Cream butter and sugar until light and fluffy. Add sifted flour and mix well. Shape dough into 3cm diameter balls and place on baking trays. Imprint your thumb in the centre to make a 1cm indentation. Fill with your favourite jam.
    3. Bake 15 to 20 minutes or until golden brown at the edges.

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    Reviews and Ratings
    Global Ratings:
    (564)

    Reviews in English (451)

    0

    Bit fiddly to put jam in, I just make them bigger the next time. Taste great!  -  17 Jul 2013

    by
    410

    sooo good! especially when you first take them out of the oven, they're just like air. I added 1/2 Teaspoon of vanilla extract. To keep the jam from spreading all over the cookie, just make small thumbprints! I am only 12 so i may not be that much help...but my whole family loved them and asked me to make more!  -  25 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    231

    INCREDIBLE! This is my kind of cookie...I made them for a cookie swap, but decided not to take them...they were too yummy! I tried 3 different kinds of jam: rasp., boysenberry and blueberry. Raspberry won hands down around here. The dough is very sticky, so I refridgerated it for a while to make it easier to work with. I used a small 1" stainless steel scoop to make the cookies, and then the back of a round stainless 1/4 teaspoon to make the prints. I dipped the jam with the same 1/4 t. so it fit perfectly into the holes. I only got 3-3 1/2 dz cookies from this recipe as opposed to the 72 servings listed. Bake until JUST starting to lightly brown around the edges. These cookies spread out to 2" while baking, but the final product was delicate and buttery with a sweet and tart rasperry center. FAB!  -  17 Dec 2007  (Review from Allrecipes USA and Canada)

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