Tonight I made some yummy Jam Thumb Prints! Below is the recipe and pictures. The recipe can be found in The Great British Book & Baking from the BBC Series!
225g self-raising flour
100g caster sugar
125g unsalted butter
1 medium egg
1 tablespoon cold milk
½ teaspoon vanilla extract
1 teaspoon raspberry jam
Extra sugar for sprinkling
Preheat the oven to 200c/400f/gas 6
To make the dough in a food processor put the flour and sugar into the bowl and pulse a couple of times until the ingredients are just combined. Add the butter and process until the mixture looks like fine crumbs. Beat the egg with the milk and vanilla extract in a small bowl until thoroughly mixed and pour into the processor. Mix the ingredients altogether until it forms a soft dough.
Divide the dough into 16 equal pieces and shape each one into a ball. Arrange them evenly on greased baking trays to allow them room to spread. Flour your thumb and press it gently into the middle of each bun to make a small well. Spoon a marble-sized amount on jam into the centre of each bun.
Bake in a preheated oven for 10 minutes then reduce the oven temperature to 180c/350f/gas 4 and bake for another 5 minutes until golden. Remove the tray from the oven and sprinkle the buns with a little sugar. Leave them to cool for 5 minutes before transferring them to a wire rack. Enjoy!