Oatmeal Raspberry and White Chocolate Cookies

rapsberry cookies1 (1 of 1)

Whenever I collect my children from school, they ask me, ‘what snack have you got, Mum?’

This is before I have had a chance to say ‘hello, how was your day?’

Don’t get me wrong, I know they eat very well at school with a hot school meal at midday and appropriate snacks either side, but the bottom line is, they come out of school ravenous! Yes, they have a long day as their after school sports activities are incorporated within the school day (which is great, saves me more ‘ferrying’ and car journeys) but they are tired and they are hungry. [Read more…]

Thumbprint Cookies


Cookies are in order today.

We have an injury in the house. My son came off worse with an encounter with a bicycle hand break, resulting in stitches to his forehead. It is not like we needed an excuse to make cookies in our house, but if ever there was something quick to bake to make you feel better, cookies hit the spot.

I have been wanting to make these thumbprint cookies for a long time. They tend to appear mostly in my US recipe books and in the past, have got overlooked for some other baking challenge.

Not today…


I wanted to make them and share them with you as this is a perfect recipe in which you can enlist the help of children, or not, as the case may be. Firstly there are relatively few ingredients (good for measuring skills), fairly straightforward instructions (including handling the dough) and fairly instant baked results (always good for kids’ limited patience levels). They will enjoy rolling the dough into little balls and placing thumbprints in the middle. What is a little tricky is spooning small amounts of preserve into the thumbprints. They will definitely need help with this.

I was excited at how splendid these little cookies looked even before they went in the oven…like little jewels!


Whilst they were in the oven I had two, ‘something smells good, Mum’ comments, independent of each other. Bodes well.


To sum up, I loved these cookies because they were so easy to make, looked beautiful, tasted light and wonderful. There is also the possibility for numerous variations. Please don’t overlook them, as I did. You will regret it.



Tip: When rolling the dough in the palm of your hands, go for slightly less dough than you think you need and place them slightly further apart on the tray than you would expect. They spread out quite a lot.

Thumbprint Cookies

Makes Approximately 40 cookies (size dependant)


  • 280g plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 225g unsalted butter
  • 200g caster sugar
  • 1 large egg
  • 1/2 teaspoon vanilla paste, or 1 teaspoon vanilla essence
  • 140g preserves (I used raspberry and lemon curd)


  1. Preheat the oven to 190 degrees C.
  2. Mix the flour, baking powder and salt into a bowl.
  3. Cream together the butter and sugar in the bowl of a free standing mixer. Add the egg and mix further. Add the vanilla paste/essence and mix further.
  4. Add the flour mixture to the food mixer in three stages, mixing well after each addition ensuring that all the ingredients are combined. Beat together for a further couple of minutes.
  5. Use a regular tablespoon, or small ice cream scoop if you have one, to scoop the dough and roll in the palm of your hands into little balls. Place on baking parchment on baking trays about 2 inches apart to prevent the cookies from merging into one another.
  6. Press the centre of each dough ball with your thumb to form an indentation and then fill with the preserve of your choice.
  7. Bake the cookies for approximately 10 minutes, turning the trays half way through the bake. Once the preserve starts to bubble and the edges of the cookies start to turn golden, they are ready to come out of the oven.
  8. Cool on wire racks. Store the cookies in an airtight container.

Source: Adapted from Cheryl Day & Griffith Day’s ‘The Back In The Day Bakery Cookbook’.