Oat thumbprint biscuits

    31 min

    These oat biscuits are called 'thumbprints' as that's exactly what you do - make a thumbprint in each biscuit before baking, then fill the thumbprint with a wee bit of raspberry jam. Fun to make with children!

    54 people made this

    Serves: 30 

    • 110g butter, softened
    • 110g margarine, softened
    • 220g dark brown soft sugar
    • 150g caster sugar
    • 2 eggs
    • 310g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 60g finely chopped walnuts
    • 1/2 teaspoon ground cinnamon
    • 120ml water
    • 200g porridge oats
    • 1 teaspoon almond extract
    • 4 tablespoons raspberry jam

    Prep:20min  ›  Cook:11min  ›  Ready in:31min 

    1. Preheat oven to 200 C / Gas 6.
    2. Cream butter and margarine with sugars. Beat in eggs. In a separate bowl, sift together flour, bicarbonate of soda, salt, nuts and cinnamon. Add to butter mixture alternately with water. Stir in oats and almond extract.
    3. Drop by teaspoons on ungreased baking trays. Make a small indentation in each biscuit, using your thumb. Fill each thumbprint with raspberry jam.
    4. Bake for 10-12 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (24)


    I ended up with 76 cookies; baked them 7 1/2 minutes. They're very good. I omitted the nuts & tossed in an extra scant 1/2 cup of oats. Next time I'll try vanilla instead of almond extract. I would recommend letting the dough sit for 10 minutes or so before making your cookies. I found that the dough was easier to work with as I went along, because the oats were absorbing liquid.  -  06 Mar 2005  (Review from Allrecipes US | Canada)


    These turned out great! After reading that a few of these leaked through the bottom, I made mine a bit bigger by rolling them into 3" balls then making a more shallow hole, rather than a deep thumbprint. I used cherry, blueberry, and strawberry jam for mine, and all three kinds worked really well. I also used all shortening (ran out of butter...) This is definitly a keeper!  -  21 Aug 2007  (Review from Allrecipes US | Canada)


    This is an excellent cookie! I made it last Christmas for the first time and my husband insisted that I make them again this year. I use more jam than called for, but everything else I do as the recipe says. Only problem is I keep calling them "jum thambprints"!  -  28 Dec 2004  (Review from Allrecipes US | Canada)