Wuselig Recipes · Recipe 58
VegetarianWusel Jam Thumbprint Biscuits
Roll cool shortcrust dough into balls, press little hollows and fill with jam. Bake until lightly golden and cool completely.
The little story
Does My Biscuit Have a Belly Button?
Little dough balls waited on the cold tray at the kitchen table. Flauschi pressed a hollow with a clean wooden spoon handle. Puschel watched closely.
Puschel„Does my biscuit have a belly button now?“
Flauschi„A jam hollow. But belly button sounds very Wusel-like too.“
Puschel pointed at his hollow. It was a little deeper than the others, but the base was still closed. Flauschi took a little spoon of red jam.
Puschel„Then the belly button needs a red scarf!“
Flauschi„Just a little filling, or the scarf will run away.“
Together they filled the hollows just below the rim. An adult handled the oven while the Wusels put away their cold tools.
After baking, they waited patiently. Especially the jam needed to cool completely.
Puschel„These are called angel eyes, but mine only smell lovely.“
Flauschi laughed. When they finally tasted them, Puschel’s red biscuit belly button was filled just right.
About 30 minutes preparing and shaping · About 28 minutes baking both trays in sequence · About 110 minutes in total, including chilling/resting where needed and cooling. Times and yield are estimates; allow longer if your oven needs it.
Makes about 30 biscuits
How to make it
In a few words: Roll cool shortcrust dough into balls, press little hollows and fill with jam. Bake until lightly golden and cool completely.
Ingredients
- 200 g plain wheat flour
- 125 g cold butter, diced
- 60 g icing sugar
- 8 g vanilla sugar
- 1 medium egg yolk; use the white elsewhere, fully cooked
- A small pinch of salt
- 80 g smooth red jam or jelly without gelatine
Method
- Wash hands and weigh the ingredients. Set out a bowl, scales, baking paper and two baking trays. Adults handle sharp tools, the oven and hot trays. Do not taste raw dough.
- Mix flour, icing sugar, vanilla sugar and salt. An adult separates the egg. Add yolk and butter to the dry ingredients and briefly knead into a smooth dough.
- Cover and chill for 30 minutes.
- An adult preheats to 180 °C conventional or 160 °C fan. Line two trays with baking paper.
- Divide into about 30 equal pieces and roll into balls. Place 3 cm apart on cold trays. Press a hollow into each with a clean, round wooden spoon handle, without piercing the base. Gently close small cracks around the edges.
- Stir jam until smooth. Fill each hollow with about ½ tsp, stopping just below the rim. Do not overfill or the jam may overflow.
- Bake trays one at a time on the middle shelf for about 12–14 minutes each, until the edges are lightly golden. The filling can be very hot: eat only once completely cool.
- An adult removes the tray with oven gloves. Let the biscuits firm up on the tray for about 5 minutes, then carefully move to a rack and cool completely. Check the temperature before eating.
Keeping your biscuits
Once completely cool, keep in a clean, tightly closing tin in a cool, dry place. Best eaten within 1 week. Store different biscuit types separately.