Clotted Cream and Jam Thumbprint Cookies
These clotted cream and jam thumbprint cookies are easy to make and perfect for a sweet treat. The richness of the clotted cream pairs wonderfully with your favourite jam.
Ingredients:
- 100g unsalted butter, softened
- 100g caster sugar
- 1 tsp vanilla extract
- 200g plain flour
- 100g Langage Farm Clotted Cream
- 4-5 tbsp of your favourite jam (strawberry, raspberry, or apricot work well)
Instructions:
Preheat the Oven: Preheat your oven to 180°C (160°C fan) or gas mark 4. Line a baking tray with baking parchment.
Make the Dough: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Mix in the vanilla extract. Gradually add the plain flour and mix until a soft dough forms.
Shape the Cookies: Roll the dough into small balls (about the size of a walnut) and place them on the prepared baking tray, spacing them slightly apart. Use your thumb or the back of a spoon to make a small indent in the centre of each ball.
Fill the Indents: Spoon a small amount of Langage Farm Clotted Cream into each indent, then top with a small dollop of jam.
Bake: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. Allow them to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.