Liquorice biscuits with blackberry curd


August 28, 2018

We adore liquorice in any format it happens to be, sweet, flavoured or salty, so these tasty biscuits are a delight to us but maybe an acquired taste to others.
These are a variation on what is more commonly known as thumb print cookies.

  • Prep: 15 mins
  • Cook: 20 mins
  • 15 mins

    20 mins

    35 mins


Pre-heat the oven to 180c / Fan 160c

Prepare a baking tray with baking paper

Cream the butter and sugar together until light and creamy

Add the milk, yoghurt, liquorice powder and vanilla, beat until combined

Add the flour and custard powder and mix until you have a soft dough

Using a tbsp measure to scoop out the some dough, roll into a ball and place on your tray, you should get 18-20

Using the back off the measuring spoon or your thumb make an indentation in each ball

Fill each ball with 1/2 tsp of curd or jam

Bake for 15-18 minutes until lightly browned and crispy

Transfer to a wire rack to cool

These biscuits will have more crunch on the day of baking, they will however happily keep for up to four days but will become softer in texter akin to a soft cookie, no less delicious

Omit the liquorice powder if it really isn't to your taste, you can add lemon zest, orange zest or any other flavoured powders such as raspberry or strawberry. You don't have to use curd, jam can be used instead and opens up a whole list of combinations. Try lemon and apricot, Rhubarb and custard or you could even make the biscuits slightly savoury by adding some grated parmesan and then use a savoury jam.


90g Salted butter

80g Caster sugar

2 Tbsp Milk

2 Tbsp Plain yoghurt

2 Tsp Liquorice powder

1/2 Tsp Vanilla extract

150g Self raising flour sifted

60g Custard powder

Approx 50ml/50g of curd or jam, we used homemade blackberry curd


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