Bite-size bakes to enjoy with coffee! biscuit heaven

WE LOVE… CHOC CHIP COOKIES pg40 // PANELA SUGAR COOKIES pg41 // APPLEBREAD PEOPLE pg41

Great fun to make with little ones

For the raspberry jam thumbprint cookies, see page 40

Raspberry jam thumbprint cookies

By Baking Mad (www.bakingmad.com)

MAKES 30

200g (7oz) unsalted butter, softened 200g (7oz) Silver Spoon Caster  Sugar 1 tsp Nielsen-Massey Vanilla

Extract 1 free-range egg, beaten 320g (11oz) plain white flour ½ tsp baking powder ½ tsp salt 50g (1¾oz) raspberry jam

1 Preheat the oven to 180°C/Gas Mark 4. Line two large baking trays with non-stick baking parchment. 

2 Beat together the softened butter, sugar and vanilla until pale and fluffy. 

3 Add the beaten egg and mix until combined before adding the flour, baking powder and salt. Mix together until a soft dough is formed.

4 Roll the dough into small balls (approx. 3cm (1¼in) diameter) and place onto the baking trays, leaving a gap for the biscuits to spread in the oven. Gently press the centre of each biscuit with your thumb to create a hollow in the centre.