Jersey Clotted Cream and Raspberry Jam Thumbprint Cookies

Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.

In a large bowl, cream together the softened Jersey butter and granulated sugar until light and fluffy.

Beat in the egg yolk and vanilla extract.

In a separate bowl, whisk together the all-purpose flour, Jersey Royal potato flour, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Roll the dough into 1-inch balls. Place them on the prepared baking sheets, leaving some space between each cookie.

Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.

Bake for 12-15 minutes, or until the edges are lightly golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Once cooled, fill each thumbprint with a dollop of Jersey clotted cream and top with a small spoonful of Jersey raspberry jam.

Dust with icing sugar if desired before serving.