Peach thumbprint cookies

Cooking time: 25 minutes Serves: 6

You’ll need

● 125g plain flour

● 75g butter

● 50g caster sugar

● 1 tsp vanilla extract

● 1 can (415g) Del Monte Peach Slices in Juice, drained

● Zest of half a lemon

● Icing sugar to serve

Method

1. Cut the peach slices into small cubes and put in a saucepan with the lemon zest and one tbsp of sugar. Cook over medium heat until it turns into a jam-like texture. Set aside to cool.

2. Preheat the oven to 180C. In a bowl or food processor, mix the flour, remaining sugar, butter and vanilla extract into a soft dough. Let the mixture rest for five minutes.

3. Place the dough on a floured work surface and flatten with your hands. Cut into 12 balls, place on a baking sheet covered with greaseproof paper, and press your thumb in the centre of each to make a hollow.

4. Bake for around eight minutes or until they start to become golden at the base. Remove from the oven and set aside to cool.

5. Once the cookies are room temperature, add the peach jam into a piping bag and fill the centre. Dust with icing sugar to serve.

Thanks to Del Monte for the recipe