Christmas jam thumbprints

Ingredients

• 450 g All purpose flour, sifted
• 350 g Unsalted butter
• 200 g Cane sugar
• 200 g Coconut flakes, unsweetened
• 1 pcs Free range egg
• 3 tbsp Apricot jam
• 1 tbsp Water
• 1 tsp Vanilla extract
• 1/2 tsp Salt

Method

1. Preheat oven to 180°C.
2. Use an electric mixer, fitted with paddle, to cream butter and sugar. Stir in the vanilla and combine well.
3. Add the flour little by little with the mixer on low speed. Continue mixing until the mixture starts coming together. Scoop out the dough onto a floured work surface and roll into a flat disk. Cover with plastic wrap and chill in the fridge for half an hour.
4. Roll the dough into approximately 30g balls. Make an egg wash by beating the egg together with the 1 tablespoon of water. Dip each dough ball in the egg wash and roll it in the coconut flakes. Gently place the balls on an ungreased cookie sheet and use your thumb to make a slight indentation at the center of each ball. Drop about a quarter teaspoon of jam in the indentation.
5. Bake for about 25 minutes, until the coconut flakes turn golden. Place on a cooling rack and serve.