Jam and Cheese Thumbprint Cookies

While going through my photos folder, I saw these pictures of fail attempt of thumbprint cookies with blackberry jam. But still, I will share the recipe in case some readers get a successful results of it. It is supposed to be one of those easy and fast to make cookies as no cookie cutter involved. And even with the ugly shapes, they still actually taste really good. I truly hope that you will not be discouraged by the terrible looking to give this recipe a try. The baked jam gives nice caramelised flavour and become slightly chewy in texture. I kind of know which mistakes have led to the fails, so read on to the end for tips!

Ingredients (source from here):
  • 150 grams of butter (50 grams of butter may be substituted with margarine)
  • 120 grams of castor sugar (I’ll reduce to 80 grams next time as this is too sweet)
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt
  • 1 egg yolk
  • 225 grams of flour
  • 20 grams of milk powder
  • 20 grams corn flour
  • 1/2 teaspoon of baking powder
  • your favorite jam
  • grated cheese
  • 1 egg white so the grated cheese will stick to the cookies

Mix butter, sugar, salt and vanilla extract until pale and fluffy. Then add in the egg yolk, mix again until well combined.

Add the flour and baking powder in four stages to the butter egg mixture – make sure to fold the mixture until well combined with a spatula after each stage of flour addition.

Make round-shaped cookies, dip top half of the cookie in egg white then grated cheese and place them in baking tray.

Then press the center of each cookie with your finger to create a dent. Fill in the dent with jam, make sure to not overfill these.

Bake for approximately 15 minutes at 175C preheated oven. It is done baking when the base of cookies start to harden and change to golden colours. At this stage the cookies might feel slightly under-baked, but once cooled to room temperature, they will be perfect.

 

 

Please pardon this horrendous looking cookies 😛

 

As promised, here were the mistakes I made on the attempt:

* I overfilled the cookies with jam, so it overflowed during baking and hence cracked cookies

* I had used jam with chunks of blackberry in it. This combined with overfilling has resulted in problem above. It will be best to use smooth-textured jam and fill in the cookie dents with piping bag.

* As usual, the amount of flour shown in recipe is guidance. Especially for cookies recipe, you may need to add or reduce the amount a little bit. My mistake was I should have reduced the flour a little bit so my cookie dough would not be too dry

* Do not dip the whole cookie in egg white, as they will be a mess to remove from the tray after baking. Therefore, only dip the top half and then cover with grated cheese

* Depends on type of jam you are using and your liking of sweetness, you may need to adjust the sugar amount for the cookie.

 

 

 

 

Milk Jam

Milk jam is something I became aware of from a little shop in Ubud, Bali. I have never heard or even know of its existence until I stumbled upon Kou. Kou is a shop in Ubud that sells handmade soaps and jams – owned by a Japanese lady who married to Balinese man. The fact is Kou also inspired me to start making my own soap bars, which I still find satisfaction in doing so today. Anyway, one morning many years later I suddenly woke up with much curiosity of milk jam. So of course the first sensible step is look it up on Google 🙂

Milk jam search came up with so many results, but I think I like this one best. I have tried making the vanilla and earl grey tea versions, both are delicious. As you can see from the recipe below, you could play with so many flavours to add to the base recipe. I think it will taste lovely with matcha flavour, or pandan, I shall try these in next time 🙂 And also due to how slim that ingredients list, I’d suggest to use good quality vanilla extract, earl grey or any other additions so these flavours will really carry through the cooking time.

 

Base Milk Jam
  • 200 ml thickened cream
  • 250 ml milk (I used light milk as that was we have in the fridge and it turned out fine)
  • 80 grams sugar (I used 70 grams)

 

Vanilla Flavour – add to base recipe
  • half vanilla pod

 

Early Grey Tea Flavour – steep for about 5 minutes then add to base recipe
  • 20 grams earl grey tea leaves
  • 80 ml hot water

 

Combine everything in a pot and cook with low heat.

Stir with a wooden spoon frequently to avoid any burned milk on the bottom of the pan. Especially when the mixture is started to reach boiling point and thicken up (took me about 20 minutes for half batch), you will need to keep stirring continuously. Fear not, once it reached that stage, it is almost done anyway.

Once it’s texture is similar to soft caramel, transfer to a glass jar and as it cools down, it will thicken up even more.

Above pictures are taken when I made the earl grey flavour. Do you notice the colour changes? It will even more noticeable on the vanilla or plain version

 

Yummy with toast, crackers, even on ice cream. Apparently it stays soft even on top of the cold ice cream (according to the source blog)