Jam filled ‘Puddle’ Cookies


Chivers Raspberry & Chivers Apricot Jams for the centres

230g Butter

100g Sugar

300g Plain flour

½ teaspoon almond extract or ½ teaspoon vanilla extract


  • Preheat your oven to 180c
  • Add the butter and sugar in a bowl and using an electric mixer blend until mixed to a cream.
  • Beat in the extract, gradually blending in the flour.
  • Cover and refrigerate the mix for an hour.
  • Remove from fridge and roll dough into one-inch balls, placing them an inch apart on un-greased baking tray.
  • With the end of a wooden spoon make a indention in the ball (to create your puddle shape) and fill each one with Chivers jam.
  • Place in the oven and bake for 14 to 18 minutes – being careful not to burn the jam.

Top Tip: We have suggested using Chivers Raspberry & Apricot Jams here, but feel free to experiment with other Jams in our Chivers range.

Jam filled ‘Puddle’ Cookies