Jam thumbprint biscuits

As a small child i would love to stay with my grandparents on weekends consuming these biscuits from a local bakery after or sometimes even before a delicious salad sandwich.

Must remember to clear the decks before taking photos in future, we have a random clothes peg and jar in the background incase you were wondering.

At the bakery these biscuits were more dome shaped with a pool of jam in the center however, my  Hugh's home made version capture the soft, rich and buttery yumminess just as i remember.

Recipe adapted from hugh fearnley whittingstall
Makes about 24 biscuits

Ingredients
225g unsalted butter, room temp
225g caster sugar
½ vanilla pod, seeds only
2 egg yolks
2 tbsp buttermillk
280g plain flour, sifted
About 3 tbsp apricot jam
About 3 tbsp raspberry jam

Method
Heat the oven to 160C Fan/180C/350F/gas mark 4.  Weigh/measure all ingredients and seperate eggs. Line a couple of baking trays with baking paper.
Beat the butter and sugar in a large bowl until light and fluffy, then beat in the vanilla seeds.
Next beat in the egg yolks one at a time, then beat in the buttermilk.
Gently fold in half the flour, stir gently, then add the rest – don't overwork it or the biscuits will be tough. Gather the soft dough together gently with your hands until you have a smooth ball. Wrap in clingfilm, chill for 30 minutes, then roll into 2.5cm balls, each ball should weigh about 30g. Place these on the baking sheets about 2.5cm apart. Use your thumb to push a deep little well in the centre of each ball – this is quite a sticky dough, so dip your thumb in water first. Put a quarter of a tablespoon of jam in each indentation.
Bake until firm to touch and golden on the bottom, about 10-15 minutes. Leave to cool on the tray for a few minutes, then transfer to wire racks and cool completely.