Blog-All-Mother's-Day_750x410_2

Cherry Thumbprint Biscuits Recipe #passdownthelove

We ask 10 outstanding food bloggers to share recipes they learnt from the significant mother in their lives. Jody of Six Little Hearts blog recalls wonderful visits to a very special grandmother.  “On fine days my grandma would set up a table in her garden with her precious linen, her 1950’s crockery, a pack of playing cards and some needlework, plus a few of her delicious treats”  To celebrate Mother’s Day, Jody shares this divine, old fashioned biscuit recipe which holds precious memories from her childhood.

Equipment:

Ingredients:

  • 170gm of unsalted softened butter
  • 1/2 cup of soft icing sugar
  • 1-2 teaspoons of vanilla essence
  • 2 cups of plain flour
  • 1/4 cup of cornflour
  • 1/3 cup of cherry jam. (I use Bonne Maman Cherry Conserve.)

Directions:

Makes: 28. Preparation time: Approximately 30 minutes.

  1. Preheat oven to 170 degrees.
  2. Line a baking tray with baking paper and set aside.
  3. Add softened butter, icing sugar, vanilla essence, plain flour and cornflour to the bowl of a food processor. Pulse or blend until a smooth dough forms.
  4. Empty the dough into a mixing bowl and knead slightly with your hands until the dough becomes smooth.
  5. Place a small dollop of cherry jam into each biscuit’s centre. (Be careful not to overload the wells as the hot jam can overflow during baking.)
  6. Place the prepared biscuits into the oven and bake for around 15 to 20 minutes until lightly golden.
  7. When done, allow the biscuits to cool on the tray before transferring them to a wire rack. The hot jam in the centre of each cookie will set firm as the biscuits cool.
  8. Store the biscuits in an airtight biscuit tin or container. The biscuits are best consumed within 24 hours but these will remain delicious for around 3 days.

Handy hints:

You can of course use any conserve or jam as the filling for these biscuits. I chose cherry jam, as again, this is a flavour that reminds me of my childhood. My grandmother grew lots of fruit trees in her yard and made her own conserves regularly. She would have possibly had a filling such as plum jam in her own biscuits, owing to her productive plum trees.

 

Follow Kitchen Warehouse on Instagram and check out the hashtag #passdownthelove for more recipes from other outstanding Australian food bloggers. Follow Six Little Hearts on Instagram

Leave a Reply

Your email address will not be published. Required fields are marked *