Raspberry & Lime Thumbprint Cookies

•150g frozen raspberries
•40ml @kreolsparkling’s Raspberry & Lime
•5 teaspoons corn flour
•200g unsalted butter, softened
•200g caster sugar
•1 tsp vanilla
•320g plain flour
•1 egg
•1/2 tsp baking powder

1. Preheat oven to 160°C and line a baking tray with paper. Place all jam ingredients into a saucepan over medium heat. Bring to simmer, then reduce heat and continue cooking for a further 6-8 minutes, or until thickened.

2. Meanwhile, beat butter, sugar and vanilla until soft and fluffy. Add egg and beat until combined. Add flour and baking powder, then mix again over low speed until combined.

3. Roll dough into small balls and place onto your lined baking tray. Flatten each ball with the palm of your hand, then gently press the centre with your thumb or a small measuring spoon.

4. Spoon ~1/2 teaspoon of jam into each biscuit, then bake for 15-18 minutes, or until golden. Once baked, transfer to a wire rack to cool, then dust with icing sugar and serve.