Christmas has started at our home so quickly even before a month and I am completely in baking mode. Here is a yet another interesting cookies with wheat flour, custard and jam. This is also called as thumbprint cookies and I guess we make impressions with thumb to make dent so it may be called. I wanted to finish my custard powder that I got few months back so I searched for the recipe using custard powder. I saw this cookie recipe in many sites and modified to the healthy version without butter and egg using wheat flour. This soft, delicious, melt in mouth cookies is a perfect Christmas treat to share with your friends and neighbors. I am sure kids would definitely love this beauties.
Baking time : 15 minutes
No. of cookies : 20
- Wheat flour – 1 cup
- Custard powder – 1/2 cup
- Corn flour – 2 tbsp
- Sugar – 1/2 cup
- Curd – 3 tbsp
- Vanilla essence – 1/2 tsp
- Oil – 1/4 cup
- Baking powder – 1 tsp
- Jam – as required
1. Preheat oven to 180° C and line the baking sheet with parchment paper.
2. Melt the jam on stove or place it in microwave high for a minute. Keep aside.
3. Take oil and sugar in a mixing bowl and whisk it well until sugar dissolves.
4. Add curd to it and whisk again for a minute until it becomes creamy. This is wet ingredients.
5. Sift together wheat flour and baking powder to the wet ingredients.
6. Then add custard powder, corn flour and vanilla essence to it. Mix gently until it everything comes together as a soft dough.
7. Make small balls out of dough. Flatten balls slightly and make small dent at center using thumb or back side of curved spoon.
8. You can also roll the dough flat using rolling pin for about 5 mm thickness. Cut into any desired shapes using cookie cutter and make dent at center.
9. Put the melted jam on cookies to cover the dent. Do not put too much jam as it may spread all over cookies while baking.
10. Arrange the cookies in prepared baking sheet and bake for about 12-15 minutes until the sides starts to change color.
11. Let it cool completely for about 30 minutes. Sprinkle some sugar on top (optional) and enjoy this homemade jam cookies.
Store the cookies in airtight container and the jam doesn’t stick to the cookies when placed above. It remains good even for a week at room temperature.
- Do not over-bake cookies until it changes color as it will become hard.
- If the dough doesn’t come together then add a tsp of milk and mix.
- I have used store bought mixed fruit jam. You can also use homemade jam in any flavor.