Dessert

These rhubarb jam thumbprint cookies are little bites of pure joy

Name: Rhubarb jam thumbprints recipe
Yield: 28
Ingredients: 2 cups (300g) plain flour; 1/2 tsp baking powder; 165g unsalted butter, softened; 2/3 cup (150g) caster sugar; 1 egg; 1 tsp vanilla extract; 1/4 bunch (300g) rhubarb, chopped; 1/2 cup (110g) caster sugar; 1 vanilla bean, split, seeds scraped; 1/4 tsp ground cardamom

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by Phoebe Wood

Oct 18, 2020

Don't let the kids have all the fun these school holidays. Use our recipe for rhubarb jam or play around with the conserves in the cupboard.

2 cups (300g) plain flour
1/2 tsp baking powder
165g unsalted butter, softened
2/3 cup (150g) caster sugar
1 egg
1 tsp vanilla extract

Rhubarb jam

1/4 bunch (300g) rhubarb, chopped
1/2 cup (110g) caster sugar
1 vanilla bean, split, seeds scraped
1/4 tsp ground cardamom

Method

1.

Line 3-4 large trays with baking paper. Sift flour and baking powder together in a bowl with a pinch of salt. Beat butter and sugar in a stand mixer with the paddle attachment until pale. Beat in the egg and vanilla, then beat in the flour mixture. Roll 2 tsp of dough together to form a ball and repeat with remaining dough. Arrange on baking trays with 5cm in between. Using your thumb, make an indent in the centre of each. Chill for 30 minutes.
2.

Meanwhile, for the jam, place rhubarb, sugar, vanilla pod and seeds, cardamom and 1/3 cup (80ml) water in a saucepan over medium-low heat. Cook, stirring occasionally, for 6-8 minutes until thick and jammy.
3.

Preheat oven to 180°C. Place one heaped 1/4 tsp rhubarb jam in the indent of each cookie. Bake in batches for 14-16 minutes until light golden (chill remaining trays of cookies until ready to bake). Cool to room temperature before serving.