Trips to the Selfridges Food Hall always result in me bringing home a jar or two of interesting flavoured jams, the stuff you can’t find in your regular supermarkets. There’s one flavour in particular I can never resist – passionfruit – and if you put it in cakes/ tea/ yoghurt etc, I’ll be like “HERE, TAKE MY MONEY”. That was basically what happened when I first laid eyes on a jar of Nicolas Vahe’s passion coconut jam. Since then, I’ve finished two jars because the jam is that good. And I don’t think I say this often enough, but I’m absolutely in love with Nicolas Vahe’s range of jams and everyone should go out and get one now.
Putting my huge jam collection to good use, I’ve selected three different fillings for these coconut thumbprint cookies: Nicolas Vahe’s passionfruit and coconut jam, Awani Bali’s pink guava jam, and Fortnum & Mason’s lemon curd. You can pretty much use whatever jam you want. The flavour pairing possibilities are endless.
Coconut & Passionfruit Thumbprint Cookies
(makes 55 cookies)
250g – Butter
120g – Caster sugar
15g – Coconut milk powder (Optional)
1 – Egg yolk
320g – Plain flour
70g – Desiccated coconut
pinch of salt
Nicolas Vahe’s passionfruit & coconut jam
~ Cream butter, sugar and coconut milk powder together till light and fluffy.
~ Mix in the yolk.
~ Add desiccated coconut, sifted flour and salt. Mix till just combined.
~ Flatten the dough into a disc, cling wrap and chill for 30 minutes.
~ Preheat the oven to 175°C (155°C fan oven).
~ Roll the dough out into 13g balls and place them on a paper lined tray.
~ Push your thumb down onto the ball of dough to create an indentation (most people make a light indentation but I prefer a deeper one – more jam!).
~ Fill with passionfruit and coconut jam (or jam of your choice).
~ Bake for 12-15 minutes or till the edges are golden brown.