Homemade Peach Jam Thumb Print Cookies
These cookies are a great way to use up an abundance of summer fruit. I used peaches, and they were the perfect accompaniment to the nutty, and mildly sweet flavour of these biscuits.
They're also gluten free, dairy free, and egg free, which just means everyone gets to enjoy them.
2 large peaches
1 tblspn sugar
120g almond flour (use ground up sunflower seeds if you need them to be nut free)
4 tblspns tapioca or corn flour
3 tblspns coconut sugar
1 tspn baking powder
1/4 cup tahini
1 tspn vanilla essence
4 tblspns cold water
4 tspns maple syrup
store bought or homemade jam - see below
You can use any favourite jam for this recipe or if you have an abundance of fruit, you can make your own like I did. Just add the peaches and sugar into a saucepan and simmer on the stove until it's thickened.
Line a baking tray with baking paper.
In a large bowl, combine the two flours, coconut sugar, and baking powder. Add the tahini, vanilla, and half the water and mix with a wooden spoon until combined, then add the maple syrup before using your hands to form the dough into a ball. If the dough is still crumbly, add more of the water a bit at a time.
Roll the dough into approximately 14 small balls and place them on the baking tray. Flatten them slightly and use your thumb or the back of a spoon to make a small indent in the centre. Use about a teaspoon of jam to fill the hole you formed with your thumb.
Transfer the tray into the fridge to chill for at least 30 minutes and preheat the oven to 175°C.
Once cooled, bake the cookies in the oven for 12 to 15 minutes, or until lightly brown.