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Buttery thumbprint cookies filled with Beku's Mulberry Spread for the perfect balance of crisp, crumbly texture and rich, fruity sweetness. A classic tea-time treat made even better with real fruit.
serves 12
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Cook Time: 30 mins
Preheat the oven to 180°C and line a baking tray with parchment paper. Cream together the butter and sugar until light and fluffy. Mix in the vanilla. Add the flour, baking powder, and salt, mixing until a soft dough forms. Roll into 12 equal balls and place them on the baking tray. Press your thumb into the centre of each cookie to create a well. Fill each well with about 1 teaspoon of Beku Mulberry Spread. Bake for 10–12 minutes, until the cookie edges are lightly golden and the jam is glossy and bubbling. Let the cookies cool completely before serving. Garnish with chopped pistachios or almonds if desired.
