For my last day at work this week, baked goods weren’t just expected, but demanded. I made some marzipan chocolate cupcakes which I will post about soon, but as I wasn’t sure if they would be to everyone’s tastes I decided I needed something else that I could whip up fairly quickly as an alternative.
As I still had some homemade orange curd to use up, I decided to give thumbprint cookies a go, as they always look so pretty and I’ve never tried them before.
The recipe I was planning on using needed an egg, which I didn’t have, so that led to me making them with shortbread instead so I wouldn’t need to go to the shops (laziness can lead to the best creations!)
They turned out really well, a lighter alternative to the cupcakes with a nice fruity tang. They were really easy to make, so I would definitely make them again, maybe trying out a few different fillings…
Orange shortbread thumbprints (my own recipe!)
Makes about 20 biscuits
- 75g caster sugar, plus extra to dust
- 150g butter, cubed and softened
- 200g plain flour
- 25g cornflour
- Roughly 1/3 jar orange curd
Beat the butter to soften, then add in the caster sugar and beat until light and fluffy. Sift in the flour and cornflour, then run together with your fingers to make breadcrumbs, then knead into a soft dough. Roll into a fat sausage shape, wrap in clingfilm and leave to chill in the fridge for 20 minutes.
Take the dough out the fridge, then slice the log into rounds. Roll each into a ball, then roll in the extra caster sugar to cover them. Place on a baking sheet, then make an indentation in the middle of each with your finger or thumb – so they look a bit like this:
Spoon about half a teaspoon or orange curd into each shortbread, filling them not quite to the top as the curd will bubble over when they’re in the oven. Bake at 170 degrees for 10-15 minutes, until they’re firm and just about to start turning golden. Leave to cool on the tray for 5 minutes, then move to a wire rack.