Jam Drops (Thumbprint Cookies)

1. Caster sugar (superfine sugar) is finer than regular sugar so it bakes it a wee bit better in stiff doughs like this, I find. However, regular white sugar works fine too. Brown sugar can be substituted but the cookie will be softer and a little more golden.

2. Loosen jam by microwaving briefly then stirring vigorously, so it sort of thickly oozes when dolloped into the dent rather than a lump of jam (might not spread when baked). But make sure it’s not hot when you fill the cookies (will make butter in cookies melt = bad)

Apricot is also another popular jam flavour. Try a mix so you have lovely colours!

3. Stop crackage – Roll > flatten > indent each cookie one at a time, as you go, as the dough is slightly warm and pliable, so less prone to breaking. (Rather than rolling all, putting on tray, then indenting them all at the same time – dough surface dries out / goes slightly cold = crackage)

4. Jam filling – Though it’s tempting, don’t be greedy. The jam spreads slightly in the oven and you might get overflow. Restrain now, and you can top up later.

Different measures– Cup sizes differ slightly between the US (1 cup = 226ml) and the rest of the world (250 ml). While the difference is not enough to make a difference in most recipes, for some baking recipes it can mean the difference between success and failure. I made this recipe using US cups, Australian cups and the weights I’ve provided and there was no difference in the end result.

Storage – Biscuits will keep for a week in an airtight container though they are at their best for the first 2 to 3 days (jam starts to soften base). Dough can also be made 2 days ahead and refrigerated, then bring to room temperature (else it’s impossible to roll balls). You could even form the cookies, refrigerate (covered in cling wrap), then fill with jam just prior to baking (factor in extra baking time for cold tray).

Nutrition per cookie, using 28 cookies.