Peach Thumbprint Cookies

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Prep time:

Cook time:

Serves: 6



  • 75g butter

  • 1 tbsp icing sugar To serve

  • 1 tsp vanilla extract

  • 50g caster sugar

  • 125g plain white flour

  • 415g tinned peaches Drained

  • 1/2 lemon, zested


  1. Cut the peach slices into small cubes and put in a saucepan with the lemon zest and a tbsp of sugar. Cook over medium heat until it turns into a jam-like texture. Set aside to cool.
  2. Preheat the oven to 180oC. In a bowl or food processor, mix the flour, remaining sugar, butter and vanilla extract into a soft dough. Let the mixture rest for 5 minutes.
  3. Place the dough on to a floured work surface and flatten with your hands. Cut into 12 equal size balls, place on a baking sheet covered with grease proof paper and press your thumb in the centre of each to make a hollow. Bake at 180oC for around 8 minutes or until they start to become golden at the base. Remove from the oven and set aside to cool.
  4. Once the cookies are room temperature, add the peach jam into a piping bag and fill the centre. Dust with icing sugar to serve.

Additional Information

  • pudding

  • Kids party

  • Kids can help

  • Biscuit and sweets

  • Summer

  • Spring

  • Snack

  • Cake/Dessert

  • Vegetarian

  • Nut Free

  • Egg Free

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