Fig jam thumbprint cookies recipe
Thumbprint cookies are a perfect thing to make with children, and are so simple that after a few batches you’re unlikely to need to look at the recipe apart from a cursory confirmation of weights and measures.
This fig jam has a sophisticated ‘adult’ flavour, but if you’re cooking for little ones who prefer strawberry or raspberry jam, by all means use that instead. You could also use shop-bought fig jam (like Bonne Maman).
Note the prep and cook time doesn't include if you're making the jam. This recipe makes 24 cookies.
Ingredients
- 250 g caster (superfine) sugar
- 0.5 lemon, juice only
- 2 pieces of mastic gum, crushed in a pestle and mortar with a pinch of sugar
- 250 g soft dried figs, tough stems removed and roughly chopped
- 1 handful seedless red or green grapes, halved lengthwise
- 5 cardamom pods, seeds only
- 30 g flaked almonds
- 8.8 oz caster (superfine) sugar
- 0.5 lemon, juice only
- 2 pieces of mastic gum, crushed in a pestle and mortar with a pinch of sugar
- 8.8 oz soft dried figs, tough stems removed and roughly chopped
- 1 handful seedless red or green grapes, halved lengthwise
- 5 cardamom pods, seeds only
- 1.1 oz flaked almonds
- 8.8 oz caster (superfine) sugar
- 0.5 lemon, juice only
- 2 pieces of mastic gum, crushed in a pestle and mortar with a pinch of sugar
- 8.8 oz soft dried figs, tough stems removed and roughly chopped
- 1 handful seedless red or green grapes, halved lengthwise
- 5 cardamom pods, seeds only
- 1.1 oz flaked almonds
- 80 g icing (confectioners') sugar
- 150 g unsalted butter, softened
- 1 egg yolk
- 1 orange, grated zest only
- 1 x one-eighth tsp fine sea salt
- 200 g plain (all-purpose) flour
- 5 tbsp fig jam
- 2.8 oz icing (confectioners') sugar
- 5.3 oz unsalted butter, softened
- 1 egg yolk
- 1 orange, grated zest only
- 1 x one-eighth tsp fine sea salt
- 7.1 oz plain (all-purpose) flour
- 5 tbsp fig jam
- 2.8 oz icing (confectioners') sugar
- 5.3 oz unsalted butter, softened
- 1 egg yolk
- 1 orange, grated zest only
- 1 x one-eighth tsp fine sea salt
- 7.1 oz plain (all-purpose) flour
- 5 tbsp fig jam
Details
- Cuisine: Middle Eastern
- Recipe Type: Cookie
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 24
Step-by-step
For the fig jam (if making)
- Measure the sugar, lemon juice, and crushed mastic into a medium saucepan with plenty of room to spare.
- Pour in 400ml (14 fl oz) of water and bring the mixture to the boil over a high heat. Boil uncovered for 8 minutes, until the sugar has dissolved and the mixture has thickened.
- Add the figs, grapes, rose water, and cardamom seeds to the pan. Bring the mixture to the boil again, then turn down to a gentle simmer. Allow to simmer uncovered for 30 minutes.
- Meanwhile, gently toast the flaked almonds in a dry frying pan over a low heat for 3–4 minutes, stirring occasionally, until they turn a couple of shades darker (any darker than honey and they’ve gone too far). Tip into a bowl to cool and stop the cooking immediately.
- After the figs have been cooking for 30 minutes, stir in the toasted almonds and cook for 3 minutes.
- Remove the jam from the heat. When cool, spoon it into a sterilised 500-ml/18-fl oz jar and cover with a lid. The jam will keep for a couple of months in a lidded jar, and for much longer in the fridge.
For the cookies
- Cream the sugar, butter, egg yolk and orange zest together with an electric mixer.
- Add the salt and the flour, 50g (1¾ oz) at a time, until a soft, pliable dough forms.
- Roll the dough into a ball and chill in the fridge for 20 minutes.
- Preheat the oven to 180°C/350°F/gas mark 4.
- When you’re ready to assemble, have an electronic scale nearby and line a baking sheet with baking paper. Weigh out 20g (¾ oz) of the dough (about the size of a walnut) and roll it between your palms to form a ball. Place it on the baking sheet and push down with your thumb to make an indent in the centre. Spoon in a little of the fig jam and repeat with the remaining dough and jam.
- Bake in the oven for 10–12 minutes. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. The cookies will keep in a sealed container for 3 days.
This recipe is from Middle Eastern Sweets: Desserts, Pastries, Creams & Treats by Salma Hage. Published by Phaidon, £24.95. Photography by Liz and Max Haarala Hamilton.
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