• 150g butter, softened
  • ¾ cup brown sugar
  • ½ tsp vanilla extract
  • 1 egg, beaten
  • 1 ¾ cups flour
  • 1 egg white, lightly beaten
  • 1 cup slivered almonds, finely chopped
  • ¼ cup Craig’s Blueberry Jam
  1. Preheat oven to 200°C. Beat the butter, brown sugar and vanilla extract until creamy. Add the egg and beat until combined.
  2. Mix in the flour.
  3. Roll heaped tablespoons of the mixture into balls. Dip the balls into the beaten egg white, brushing off any excess before rolling them in the chopped almonds. Place on a baking paper lined oven tray, leaving enough room between the cookies as they will spread a little. Make a hollow in the centre of the cookie with your thumb or use the end of a wooden spoon. Drop a small amount (about ½ teaspoon) of Craig’s Blueberry Jam into the hollow.
  4. Bake for 12-15 minutes until the biscuits are golden and cooked. Transfer to a cake rack to cool. Keep in an airtight container.

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Rate and Review

4 Ratings

Reviews (4)

Christopher's Review | Rating

Haven't tried them but Im sure they will taste great fantastic delicious anyway

Samara's Review | Rating

These thumbprint cookies look so nice; I am going to try them!

Catherine's Review | Rating

Wow! Made these, super simple but absolutely delicious!! Once the guys find them, they'll be gone.

Catherine's Review | Rating

Wow! These cookies were absolutely amazing, so easy and delicious! The guys will devour them once they're discovered.