WWhen I’m feeling playful, I make thumbprint cookies. I remember making them a few times at school and having so much fun sticking my thumb in the middle to make room for jam, curd, and chocolate spread. However, these lemon and thyme versions have a slightly more grown-up feel, with fresh thyme kneaded into the dough to add aroma. I made a super pungent lemon curd to put in the middle, but store-bought would work just as well.
lemon and thyme thumbprint cookies
preparation 20 min
Cook 20 min
make 16
for biscuits
1 lemon peel
90g caster sugar
6 sprigs of thymepick the leaves and chop finely
240g soft flour
150g salted butterdiced
2 egg yolks
icing sugarfor dust removal
For lemon curd
2 large eggs
100g caster sugar
2 lemon peels
Fresh lemon juice 90ml
20g butter
Heat the oven to 190C (170C fan)/375F/Gas 5 and line two baking trays with greaseproof paper.
For the cookies, combine the lemon zest, sugar, and thyme in a bowl and use your fingertips to rub the zest and thyme into the sugar until fragrant. Stir in the flour and cubed butter, then use your fingers again to rub the butter into the flour until the mixture resembles fine breadcrumbs. (You can also do this in a food processor.)
Make a well in the mixture, pour in the egg yolk and 1 teaspoon water, and use a table knife to mix the mixture. When it starts to harden, use your hands to bring the dough together. Tear the dough into pieces of about 30g and roll into balls in the palm of your hand. They will spread while baking, so place them on a lined tray with a little space between them. Use your thumb to press a deep indentation in the center of each.
Bake for 18-20 minutes until the edges are lightly browned, then remove from the oven and leave to cool completely.
While baking, make the curd. Place all ingredients in a pot and heat gently. Using a rubber spatula or wooden spoon, continue stirring the mixture for 7 to 10 minutes, until the curd is thick enough to coat the back of the spoon. Pour the hot curd through a sieve into sterilized jars and let cool completely.
Fill the cavity of each cookie with lemon curd, sprinkle with powdered sugar, and serve.
