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Thumbprint Biscuits

Thumbprint Biscuits
2oz or 60g sugar
4oz or 120g butter
4oz or 120g plain flour
2 oz or 60g ground almonds
1 egg
1/4 tsp vanilla paste or seeds of 1/2 bean

  1. Pre-heat oven to 200C
  2. Place sugar, flour, butter, ground almonds into a food processor and whiz them until they resemble breadcrumbs.
  3. Add the egg and pulse slowly until the mixture comes to a dough, do not over mix at this stage.
  4. Remove biscuit dough from the food processor and divide 12 equal portions.
  5. Roll each portion into a ball and place onto a nonstick baking tray and pres the centre down with your thumb, almost all the way through.
  6. At this stage you would add a blob of jam for thumbprint biscuits but I have baked mine naked so I can top them with strawberries.
  7. Bake for 20 minutes until golden brown, remove from the oven and allow to cool.
  8. Top each one with a roasted strawberry and some of the strawberry syrup from roasting.
  9. Eat immediately otherwise the strawberries will make the biscuit soft. Store biscuits separate to strawberries if not eating them all at once!