Thumbprint Jam Biscuits


  • 125 ml (½ C) butter, softened
  • 125 ml (½ C) castor sugar
  • 1 egg, beaten
  • 5 ml (1 t) vanilla essence
  • 500 ml (2 C) cake flour
  • 60 ml (4 T) corn flour
  • 5 ml (1 t) baking powder
  • pinch of salt
  • can Rhodes Mixed Fruit Jam
  • icing sugar


  1. Beat the butter and castor sugar together until creamy. Beat in the egg and vanilla essence.
  2. In a separate bowl, sift the flour, corn flour, baking powder and salt together and add to the butter mixture. Bring together to create a firm dough.
  3. Line a baking sheet with baking paper. Roll equal-sized balls of dough and place on the baking sheet. Use your thumb, or the back of a wooden spoon, to make an indent in the dough and bake in a preheated oven at 180 °C for 10 - 12 minutes or until lightly golden.
  4. Remove from the oven and allow to cool. Fill the indent with Rhodes Mixed Fruit Jam and dust with icing sugar.


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