Saturday, May 12, 2012

Jam Thumbprints

Oh my giddy aunt, but these cookies are flipping fab. I admit, I'm something of a slut for taking baking recipes and "ruining" them by spoiling the fun and making them considerably less unhealthy, yet deceptively every bit as delicious as their waistline-ruining counterparts. This is a rare recipe that didn't actually require any healthy tweaking from me (notwithstanding a few substitutions based solely on what I happened to have in my kitchen storecupboards) and is wheat-free, vegan, and absolutely glorious. Though I might go crazy and add a little flaxseed to the mix next time to see what happens. *insert diabolical laughter here*

Jam Thumbprints

(loosely adapted from Gwyneth Paltrow's mum kinda)

Makes exactly 43

1 cup white spelt flour

1 cup whole spelt flour

1 1/2 cups raw whole almonds, blitzed in a food processor until smallish powdery chunks (it's ok to leave some bits in, as this makes life more interesting)

1/2 teaspoon salt (DO NOT fuck up and put a whole teaspoon in by mistake. If you do, carefully scoop half of it back out. This will in no way affect the overall fabulousness of your cookie. Trust me. *whistles innocently*)

1/2 teaspoon ground cinnamon

1/2 cup canola oil

1/4 cup agave syrup

1/4 cup maple syrup

some jam: just about any jam will do, as long as it's not too runny. I used a crabapple blend my grandmother made recently, but it works beautifully with apricot or raspberry, and now that I'm thinking about it, I bet prune butter would be drool-inducingly gorgeous in these as well.

Here's how they're done:

Preheat oven to 350°F. Combine everything but the jam in a large bowl and stir until the dough comes together nicely. Place in tablespoon-sized balls on a cookie sheet, and use your thumb to make a well in the centre of each cookie. Fill each of these wells with a little jam. Bake until the cookies are beginning to brown, about 15 minutes or so. Place on wire racks to cool. Tuck in voraciously.

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