Food & baking, Hobbies, lifestyle

Hello reader!

I was planning on posting this recipe yesterday, but had to prioritize some schoolwork. I’m not complaining though, I love this course so far! It’s a lot of fun.

Anyway! A few weeks ago, I tried making gluten-free thumbprint cookies with raspberry jam for the first time. In Sweden, we call them “Raspberry caves“. They are, for good reason, very popular. If you invite a Swede for a “fika“, I highly recommend serving these; the Swede will be very happy. 😉

I tried freezing a few of the cookies as well, and it worked better than expected. In the near future I will double the recipe, and put a bunch of them in the freezer for easy access to homemade cookies. Freezing them also helps us not eat them all in a couple of days… (Yes, they are that tasty!)

Ingredients

120 grams of almond flour
2 teaspoons of vanilla sugar
50 grams of regular sugar
100 grams of butter
100 grams of corn starch
30 grams of corn flour
Raspberry jam
Small baking molds (~5 centimeters in diameter, or ~2 inches).

Let’s start!

Mix all the ingredients except the raspberry jam. Use your hands to work it into a dough.
Split the dough into 20 same-sized pieces, and roll them into little balls. Put the dough balls in the baking molds on a baking tray.

Gently make a little indent with your fingers or a kitchen tool of your choice.

Fill the indent with raspberry jam.

Bake in the middle of the oven, 200 degrees Celsius upper and lower heat for 10 minutes. (~392 degrees Fahrenheit.)

Enjoy your freshly baked thumbprint cookies! Or “Raspberry caves“.
Let me know if you tried the recipe! Or if you have an even better one, that I should try next. 🙂

Until next time,