Welcome to Class of Cookie 2023: A (deliciously) special project where Mumbai-based chef Prateek Bakhtiani, Head Chef at Ether Atelier Chocolat invites ten of his closest friends-of-food and asks them to share a ‘comfort cookie’ recipe each.
Take a sweet trip down memory lane with food and travel writer Aatish Nath’s Jimjam Thumbprint cookie. This recipe shows you how to make a perfectly buttery biscuit that comes with a deliciously jammy, fruit-filled centre.
Makes: 9 Cookies
Per cookie serving: 35g
Shelf Life: 5–7 Days
Tasting Notes: Butter, fruit jam, toasted almond, vanilla, sea salt
Ingredients
50g sugar
115g butter
20g egg yolk
Vanilla extract paste, as per taste
80g all-purpose flour
60g almond flour
Sea salt, as per taste
Fruit jam, as per taste
Chopped roasted almonds, optional
Preparation
Cream together the sugar and butter in a large mixing bowl, until well combined.
Next, whisk in the yolks and vanilla until the mixture turns pale and fluffy.
Carefully sift and fold in the all-purpose flour, almond flour, and sea salt. Allow the dough to cool in a refrigerator for about 30 minutes to an hour.
Once the dough is cool and firm, scoop it out in your preferred size. Using the back of a heated cookie scoop, create a thumbprint in the centre of each cookie.
Fill the thumbprints with a fruit jam of your choice, and optionally, top with chopped roasted almonds.
Bake the cookies in an oven at 160°C for about 12-15 minutes, until golden brown.
Allow the cookies to cool completely before serving.
Journalist Aatish Nath’s words have made their way into publications like The Hindu, Travel + Leisure India, National Geographic Traveller India, Brown Paper Bag, Condé Nast Traveller India, Vogue India and Soho House Notes.
Prateek Bakhtiani is an alumnus of Le Cordon Bleu, Paris, where he learnt the art of pastry making. He has served as a chef at several Michelin-starred restaurants in France, Belgium, and the United States.
