Saturday, 21 July 2018

Jammy Thumbprint Cookies - gluten free


Who doesn't love a cute, jam-filled Thumbprint Cookie? They are irresistible little mouthfuls of joy. There is something about these crunchy, sugar-coated baskets of gooey jamminess, which leaves me dipping my hand in the biscuit tin like a mechanical grab truck on a mission.

Perhaps it's the deliciously tantalising contrast in textures between the filling and its edible vessel... Perhaps it's the teasing fun in nibbling round the edges and saving the centre-piece until the end... Perhaps it's the pull of popping the whole thing into the mouth at once and allowing the biscuit to crumble and melt, leaving a fruity, jammy chewiness. All of these are my favourite ways to eat them... what would yours be?


Whatever it is, I really struck lucky with this recipe.

Usually, I make a recipe three or four times, tweaking and amending to get it as good as I can, before posting it on the blog. Not with these! Somehow, when I threw my ingredients in the bowl and started to stir, the cookie gods were with me... willing my bowl of batter to a perfect consistency and my finished bake to a perfect crumb.


Just one attempt and these babies were spot-on delicious. Even the jam stayed put and despite dolloping a rather generous spoonful into each 'pond' prior to baking, didn't boil and bubble itself over the edge. The making of these Jammy Thumbprint Cookies treated me to alchemist success.

I have previously made and shared a very different thumbprint cookie recipe on Gluten Free Alchemist... A Nutella-filled chocolate-hazelnut cookie, which was just divine. You could of course fill these latest thumbprints with puddles of Nutella and if you want a healthier (and tastier) set of ingredients than the commercial version, it is incredibly easy to make your own Chocolate-Hazelnut Spread.


On the other hand, I decided these thumbprints would be rather delectable with my home-made easy Rhubarb, Strawberry & Cointreau Jam. I was right too! The sweet crunchiness of the cookie is perfectly offset by the slightly marmalade-bitter fruitiness of the jam. If you don't believe me, then give them a try. They are so quick to make, there really is no excuse!


I am sharing my Jammy Thumbprint Cookies with :

 




Got To Be Gluten Free (#G2BGF) which I host with the lovely Rebecca from Glutarama
Brilliant Blog Posts with Honest Mum
Cook Once Eat Twice with Searching For Spice

 

Cook Blog Share with Everyday Healthy Recipes
Bake of the Week with Mummy Mishaps and Casa Costello
Baking Crumbs with Only Crumbs Remain


Fiesta Friday #233 with Angie
Recipe Of The Week with A Mummy Too



Jammy Thumb Print Cookies

Ingredients

150g unsalted butter - softened
60g icing sugar
220g plain gluten free flour blend (I used the GFA rice-free blend from this post)
20g corn flour (starch)
½ teaspoon xanthan gum
pinch fine sea salt
1 large egg (room temperature) - beaten
1 teaspoon vanilla extract

demerara sugar to roll
jam of choice

Method

  1. Pre-heat the oven to 170 C/325 F/Gas 3 and base-line two baking trays with baking paper.
  2. In a large bowl, cream together the butter and icing sugar until pale and fluffy.
  3. Mix together the flours, xanthan gum and salt in an airtight container and shake vigorously to blend.
  4. Add the dry ingredients, beaten egg and vanilla extract to the creamed butter-sugar mixture, and beat together with a silicone/wooden spoon until smooth and evenly blended.
  5. Pour some demerara sugar into a separate bowl, ready for dipping the dough-balls.
  6. Take spoonfuls of the dough and roll into balls with your hands, before rolling each in the demerara sugar.
  7. Place the dough-balls on the baking paper and using the flat of your thumb, make a deep dent in the centre of each.
  8. Fill each of the thumb-prints with jam (be careful not to over-fill) and bake for 12 to 15 minutes until the tops are golden and beginning to firm up.
  9. Turn off the oven and leave the biscuits in the oven to cool as the oven cools.
  10. Once the oven has cooled, remove the cookies and store in an air-tight container.
Gluten Free Alchemist © 2013-18 unless otherwise indicated

16 comments:

  1. These must be SO good with your fabulous rhubarb and strawberry jam! Thank you for bringing these to #CookBlogShare

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  2. Wow - I imagine that these would be excellent. And I suspect you must be getting better at throwing GF ingredients together and having them work with all your experience under your belt.

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    1. Thanks Johanna. GF cooking is still pretty hit and miss, but the things you think will be a disaster often work and vice versa x

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  3. These sound absolutely delicious, especially with your homemade jam. Thanks so much for sharing with #CookOnceEatTwice!

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    1. Thanks Corina. The home-made jam was slightly tart from the rhubarb so was lovely against the biscuit. x

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  4. I love a thumbprint cookie and I bet they taste even better with your homemade jam.

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  5. These look and sound delicious. Thanks for sharing them at Fiesta Friday.

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  6. Love a thumbprint cookie, they are so easy to make and great for the kids... Mind you think I might eat these all to myself!

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    Replies
    1. Me too..... I recommend making them when the kids are at school, opening the windows to get rid of sweet cooking smells and then hiding them! x

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  7. Thumbprint cookies take me straight back to my childhood - they're a fab bake and I bet they're amazing with your homemade jam. Thankyou for sharing with #Bakingcrumbs,
    Angela x

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  8. Oh gosh these look good. I once tried to make Thumbprint cookies and it just went horribly wrong. So am feeling inspired. Will pin these for another attempt. Love the idea of Nutella too especially the puddle bit!

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    Replies
    1. Thanks.... They were rather moreish. Definitely should master thumbprints! x

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