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
For the fig jam (makes 500ml/18fl oz)- 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
- 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
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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