PEANUT BUTTER THUMBPRINT BISCUITS WITH WHISKEY MARMALADE, kid's option; indulgence

Thumbprint biscuits are a pint-sized sweet, a small mouthful that leaves a lasting impression...in a good way!

updated 9/24

Peanut Butter Thumbprint Cookies with Whiskey Marmalade, alcohol-free opt

'Loved the peanut butter flavour & the crumbliness of the cookies.'

Thumbprint cookies originate in Sweden, where their name translates to 'strawberry cave'.  The bite-sized lovelies were adopted by America and Australia.  

Obviously, the thumbprint refers to the way a depression is pressed into cookie dough and filled with jam, though nowadays the back of a measuring spoon might be considered more hygienic.

67goingon50 first ventured into thumbprint territorwith Peanut Butter 'n Jelly Kisses, aimed at kids, for making and eating.

This new recipe is thumbprints on steroids; a sophisticated version for adults.  They'd make a lovely end of cocktail party treat.

The shortbread base is extra rich & crumbly, and fragrant with peanut butter'; Marmalade with Whisky* (from 67's Blackout cupboard) replaces jam.

Cost:  min £2.50'ish, depending on choice of ingredients  (9/24)

Makes: 10; recipe doubles nicely

Ingredients:

55gm/scant 2 oz soft unsalted butter or dairy-free margarine

85gm/3 oz peanut butter, crunchy for pref

25gm/scant oz white sugar

12gm/scant 1/2oz brown sugar

    OR 40 gms/1.4oz white sugar
1/2 tsp vanilla 
    
120gm/4.2oz plain white flour +
15gm/0.5 oz wholemeal 

     OR 140gm/5oz white flour

1/4-1/3 cup Whiskey Marmalade (or jam or chocolate-hazelnut spread) 

     

Method:

MAKE AHEAD HOT CROSS BUNS, NO KNEAD, EASY; no alcohol opt

Lovely spicy, fluffy hot cross buns...so easy, so much nicer home-made!

Gloriously sophisticated Hot Cross Buns with alcohol soaked mango & cranberries
but no raisons or crosses...'Tastes real good.' Taster

These wonderful hot cross buns come from a recipe* which does not involve kneading and is made ahead -- perfect for a busy Easter. 

The spicy buns are light and fluffy, studded with whiskey-soaked cranberries and mango - no raisons unless you want them - and are delightful to eat.  

They are started the day before baking.  They're wonderful on the day but toast up beautifully the day after.  

It only takes 3 hours for mixing, rising and shaping the dough before refrigerating overnight.  

And that will be one more thing off the to-do list for Easter weekend. 

The dough is enriched with butter, eggs, spices and fruit.  The Blogger is not a great fan of raisons and substituted dried cranberries, mango and a bit of mixed peel.  The fruit was soaked in alcohol* for a sophisticated touch but orange juice will do just as well for families.  

The hot cross buns contain a little more sugar than 67's usual recipes but hey, it is a hot cross bun!  Minimum and maximum amounts of sugar are given.  The amount of yeast, however, is surprisingly low.

Proper bread flour is recommended for best results. 


Cost: £4.00
Makes: 12-16

Ingred:
   
   250ml lukewarm whole or skimmed milk
     50g unsalted butter

     2 room temperature eggs, beaten with fork  

   1 tbsp/9gm active dry yeast (for hand baking)
   2 tsp sugar 
   125 ml warm - not hot - water 

   600g/20oz bread flour
   1/3-1/2cup sugar  
   1 1/2 tsp salt
   1 tsp cinnamon
   1/2 tsp mixed spice
   1/4 tsp nutmeg
   
   100gm cranberries or dried cherries (opt)
   60gm dried mango (opt)
   40 gm mixed peel
 OR 200 gm/7oz raisons *whatever you choose you need a full 200gm
   2 tbsp alcohol or orange juice

  approx 1/2 cup flour, possibly more 
  
   Once baked: 1 tbsp butter for brushing tops

Method:

1. Coarsely chop dried fruit; place in a heatproof bowl; pour over boiling water, leave 5 mins to wash off preservatives; drain & rinse.  Pour over 1-2 tbsp alcohol/orange juice; allow to steep several hours
2. Gently heat milk & butter in a small saucepan over med-low heat until butter is melted; do not allow it to boil; set aside
3. Place yeast & 2 tsp sugar in a bowl; add warm but not hot water; mix with a fork, cover & rest 5 mins in warm place until frothy (if yeast does not froth up, start again)
4. Beat eggs well with a fork; set aside
5. Drain dried fruit keeping the juices
6. Mix flour, remaining sugar, salt, spices and fruit in a large bowl stirring to distribute evenly
7. Combine water, eggs and milk
8. Make a well in the centre; pour in liquid plus yeast mixture
9. Stir till completely combined; the dough will be thick & sticky
10. Cover bowl with a clean, damp (but not wet) tea towel; place in a warm place free of draughts (near but not next to a heater is fine or in a cold oven) 2 hours until tripled in size 
11. Line a rectangular 9inx13in/31.5x23.5cm baking tin with greaseproof paper which rises above the rim, cutting corners to fit**.  (Or line the bottom of a  or a circular 23cm/9in tin with greaseproof paper on the bottom cut to fit and a wide band of greaseproof to cover the sides.)
12. When first rise is complete, punch down dough to deflate; have a small plate of flour ready.  The dough may be a little 'wet' due to the fruit. 
13. Dust work surface with flour; scrape dough onto it; lightly flatten with a rolling pin that's been dusted with flour 
14. Sprinkle a little flour on top, working it into the dough with floured hands, adding a little more each time until the dough is soft and pliable and no longer sticky.  It's hard to gauge this; half a cup or more flour May be needed 
15. Roll into an even log; the dough should be soft but hold its shape 
16. Cut into 12 or 16 even pieces (cut log into 4 first then each quarter into 3 or 4; if you're really keen on totally equal pieces, weigh each one)
17. Cover with damp tea towel and, One by one, shape dough pieces into a ball 

16. Flatten slightly
 & roll up

17.Pull edges into centre

to form a ball

18.  With smooth side up, roll it gently on the board with the palm of your hand to form circular buns.  A light dusting of flour on the board may be helpful. 
19.  Place in baking tray smooth side up in a 3x4 or 4x4 pattern; keep covered until all rolls are formed

20.  Repeat with other pieces of dough
21.  Spray surface of buns with veg oil; cover with cling film leaving room for the buns to rise; refrigerate overnight or min 4 hours  
23.  Remove buns from fridge; take off cling film, rest in warm place until nearly double in size (30-45 mins).  Preheat oven to 180C/350f/gas 4.5 
24.  Bake 25 mins till golden; the rolls sound hollow when tapped but remember to check the underside -- you may need to turn the buns upside down for a further 5-10 minutes
25.  Brush tops with melted butter; remove from pan by lifting the greaseproof paper; place on a cooling rack
26. Optional decoration: Mix icing sugar with a little of there leftover juices from the fruit-alcohol mix until thick but still flowing; pour into a sandwich bag, pressing the icing to one corner.  Cut a small piece off the end; pipe crosses onto the buns OR simply slather over the buns.

Comments: 
'Tasted really good but were better buttered.' Political Agent

'I had these buttered at room temperature and hot; with hot drinks and with cold.  They were all very tasty. The hot ones are better under the grill than toasting.' 67's handyman

Tips:

• Yeast in supermarkets comes in two types: baking by hand or a bread maker.  
• 12 soft rolls were a bit too pillowy for the Blogger; next time it'll be 16 or 15 smaller ones
• all ovens have their own particular quirk; dividing the rolls and baking them in two smaller pans instead of one can mean all the rolls are cooked through uniformly
• bread flour is recommended but 67 also likes all purpose flour 
• cooked rolls freeze well but should be reheated, loosely covered in foil at 160C for 8 minutes

*adapted from RecipeTin Eats for which many thanks

**How to Prepare Tins for Baking

                                                  More bread on Nav Bar, Recipes II

This method for this recipe has been developed by B M Lee/ Bright Sun Enterprises.