Jam Cookies

    35 min

    Buttery biscuits are coated in chopped walnuts and baked until golden. While they are cooling down, fill them with a tablespoon of fruity jam. Delicious!

    8 people made this

    Makes: 24 cookies

    • 110g butter
    • 5 tablespoons caster sugar
    • 5 tablespoons golden syrup
    • 1 egg, separated
    • 150g plain flour
    • 120g finely chopped walnuts
    • any flavour fruit jam

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a medium bowl, cream together the butter and sugar. Stir in the golden syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour.
    2. Preheat oven to 170 C / Gas 3. Lightly grease 2 baking trays.
    3. Roll dough into 2.5cm balls, dip them in the egg white, then roll them in the nuts. Place cookies on the prepared cookie sheet 5 cms apart. Using your finger, make an indention in the centre of each cookie.
    4. Bake for 20 to 25 minutes in the preheated oven, or until golden. Fill each indention with a small amount of jam while cookies are still warm. Allow cookies to cool on the baking trays.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    yummy  -  23 Nov 2012


    While these tasted good, they spread everywhere for me. I added jam before baking on most of them, the ones I indented and baked without had no indentation left once baked. Maybe they needed more flour in the recipe. I also baked some without rolling in the nuts. They spread almost completely flat. I think it could also use some vanilla in the dough. I like the almond shortbread thumbprints better. Thanks anyway!  -  03 Nov 2010  (Review from Allrecipes US | Canada)


    These are excellent. I made a batch for my choir and they were devoured within minutes. The recipe made about two dozen. There was no opportunity for the jam to fall out because the cookies never made it into a cookie jar. Also, the jam dries out a little and adheres to the cookie as it cools. I'd like to give this four and a HALF stars.  -  18 Dec 2006  (Review from Allrecipes US | Canada)