These Thumbprint Biscuits are amazingly easy to make, and great to get the kids involved in baking. Unrefined sugar retains much more of sugar’s natural nutrients, such as calcium, iron and magnesium – perfect for baking, and perfect for kids.
285 grams softened butter or margarine
1/3 cup Chelsea Raw Sugar
2 1/2 cups all purpose flour
Beat the sugar and butter until light and fluffy. Gradually add the flour until everything is combined.
Leave the dough in the bowl, cover with plastic wrap, and refrigerate while oven heats up.
Heat oven to 140 degrees Celsius. Line two baking trays with baking paper. Get a small bowl and put 3 tablespoons of Chelsea Raw Sugar in it.
Take dough out of the fridge, and using a teaspoon, get a heaped amount of dough. Roll into a ball and roll through the Chelsea Raw Sugar.
Place the ball on the baking tray, and slightly flatten with a glass. Using your thumb (or your child’s), press to make a hole in the centre of the dough.
Do this until all the dough is used up.
Bake in the oven for 45 minutes, or until golden. Remove from oven. While the biscuits are still warm, add 1/4 teaspoon of jam to the centre of each biscuit. Let it cool completely.