Sr. People Success Partner
Lauren is a Senior People Success Partner supporting our Onboarding team. She recently hit her one year with Toast and currently lives in Boston. For her, baking is the best way to de-stress and loves to share recipes with her family, who all live in Sydney, Australia.
One of my first baking memories was making these (also known as thumbprint cookies) with my mum. Not only does it use a relatively basic set of ingredients, but this recipe is incredibly difficult to mess up, so it is perfect to try at home with kids! Another thing that I love about this recipe is that you can so easily swap ingredients out for different flavours. I have listed some variations below!
Milk: I’ve used whole milk, almond milk & oat milk before
Filling: Any kind of jam, Lemon curd, melted chocolate, caramel, cheesecake
Other additions: add lemon zest to the cookie dough & fill with white chocolate
Yield: 12 biscuits
Cook Time: 10 to 15 minutes
225g (8 oz.) self-raising flour
100g (4 oz.) unsalted butter
100g (4 oz.) caster or white sugar
1 tablespoon of milk
50g (2 oz.) raspberry jam
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