Thumbprint cookies

• plain flour↗250g g
• icing sugar↗70g g

  plus about 2 tbsp for dusting

• vanilla sugar↗8g g

  or 8g caster sugar plus 1 tsp vanilla extract

• lemon zest↗1 tsp tsp
• butter↗150g g

  cut into cubes

• egg yolks↗2
• redcurrant jelly↗100g g

  (or raspberry jam)

Step-by-step instructions

1. 1

   For the shortcrust pastry, sift the flour and icing sugar into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour mixture until it is incorporated and then mix in egg yolks. Knead everything into a compact smooth dough. Wrap the dough and chill it for 1 hour.

2. 2

   Remove the dough from the refrigerator and bring it to room temperature for 10 minutes. Form the dough into a long roll and divide it into 60 equal portions. Form a small ball from each portion and place it on a baking sheet covered with baking parchment (you will need two or more sheets). Press a dip (for the jam) into each ball with the handle of a wooden spoon.

3. 3

   Heat the oven to 200C/fan 180C/gas 6. Heat the jelly or jam in a saucepan until it melts. Use a teaspoon to fill the dips in the dough balls.

4. 4

   Bake for 12-15 minutes, then allow to cool completely. Finally, dust the cookies with some icing sugar. The cookies can be stored in an airtight container for several weeks.