Flower fingerprint biscuits
Prep time: 45 minsTotal time: 
Flower fingerprint biscuits
Get the kids to help make flower cookies – a playful twist on classic thumbprint biscuits – with tiny petal-shaped divots that little fingers are perfect for making. Easy, cheerful and fun to decorate, they’re great for school bake sales or as thoughtful end-of-year teacher gifts
Prep time: 45 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 140g unsalted butter, softened
- 120g granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 230g plain flour
- 120g jam, any kind (we used a mix of apricot and strawberry)
- icing sugar, to dust
Step by step
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Put the butter and sugar in a mixing bowl and use an electric hand whisk (or stand mixer fitted with the paddle attachment) to beat together until light and fluffy. Add the egg yolk, vanilla extract and salt. Beat again until combined. Stir in the flour and mix until it comes together into a smooth ball of dough. Wrap and chill in the fridge for 30 minutes.
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Preheat the oven to 200°C, fan 180°C, gas 6 and line 2 baking trays with baking paper.
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Pinch off 16 x 25-30g portions from the dough and roll each piece into a ball, spacing them out on the prepared trays. Roll the leftover dough into 16 tiny balls for the flower centres. Gently press the large balls with the base of a flat-bottomed glass until they are about 2cm thick.
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Press 5 petal-shaped indents into each biscuit with your index finger. Spoon the jam into the ‘petals’, using a cocktail stick to spread it to the edges of each indent. Press the tiny dough balls into the centre of each ‘flower’, then transfer the trays to the oven and bake the biscuits for 15 minutes until golden.
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Leave to cool on the trays, then dust with the icing sugar to serve.
