Raspberry Thumbprint Biscuits

Raspberry Thumbprint Biscuits


2 people made this

About this recipe: These delicious biscuits are simple to make and taste fantastic. The buttery biscuits are filled with raspberry jam and coated in chocolate.


Serves: 30 

  • 120g plain flour
  • 75g cold butter
  • 1 egg yolk
  • 35g icing sugar
  • 1 teaspoon vanilla sugar
  • 1 pinch salt
  • 1/2 lemon, zest grated
  • raspberry jam for the filling
  • chocolate cake covering, melted

Prep:1hr25min  ›  Cook:15min  ›  Extra time:1hr setting  ›  Ready in:2hr40min 

  1. Place flour, butter, egg yolk, icing sugar, vanilla sugar, salt and lemon zest into a food processor. Blitz until the mixture forms a dough. Cover and chill for 1 hour.
  2. Preheat oven to 200 C / Gas 6. Line a baking tray with baking parchment.
  3. Shape dough into small balls and place on prepared baking tray. Make a dint in the centre of each ball with your fingertip.
  4. Pass raspberry jam through a sieve. Place a small amount of jam into the dint of each ball.
  5. Bake in preheated oven for 15 minutes. Let cool.
  6. Melt chocolate glaze according to package instructions and brush the bottom of the biscuits. Allow to set.

Chocolate cake covering

You can also use eating chocolate, but the finish won't be the same.

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