Fingerprint Cookies

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a large baking tray with baking parchment.

In a bowl, beat together the butter and caster sugar until soft and creamy.

Add in the plain flour, vanilla and egg and beat for about 30 seconds.

Using your hands bring the mixture together to form a firm dough.

Take about 25g of the dough and roll into a ball in your hands. Place on the tray.

Using your thumb or little finger make 5 small indents into each cookie, to make the flower. Or one thumb print to make the classic cookie, or 4 little fingerprints to make a paw shape.

Pop a small amount of jam into each hole to fill it.

Bake in the oven for around 15-20 minutes until golden. Take out of the oven and allow to cool.

Dust with a little icing sugar