Jam cookies

• 50 g kneaded butter
• 100 g brown sugar
• 160 g flour
• 1 tablespoon milk
• Jam

Preheat oven to 180°C (gas mark 6).

Beat butter and brown sugar together until mixture whitens

Mix the flour with the milk and knead with your hands to obtain a soft dough.

Roll the dough into 2 cm-diameter balls and cut into rounds.

Make a ball with each puck, then press down with your thumb in the middle to make a well.

Drizzle with jam and place on a silicone mat or parchment paper. Bake for about 15 min.

When the cookies are golden and puffed up, remove from the oven and cool on a wire rack.

Chef's tip:

You can wrap your balls in crushed almonds for even more deliciousness, once you've made your balls:

Place one egg white, lightly beaten with a fork, and 10g crushed almonds in two small bowls.

Dip each small ball in half, first in the egg white, then in the crushed almonds. Arrange the balls (not covered with almonds) on the baking sheet.