You would never guess these Melt in Your Mouth Shortbread Thumbprint Cookies were so easy to make, nor gluten free and egg free! A delicious shortbread/jam drop cookie with a crunchy sugar crust and strawberry jam filling. 4 Ingredient Recipe!
I know that it's only October, but I'm in a Christmas baking mood already.
You see, during lockdown I haven't really felt like baking at all (especially because it's just the two of us at home), but all of a sudden, I want to bake ALLLLL the Christmas cookies.
So I've started with the Christmas Cookies that could pass as "regular" cookies - and to be honest, I might have started with the best ones.
Thumbprint Cookies are always a favourite of ours. They're buttery and melt in your mouth and have sweet, chewy jam filled centres - but I have a little secret that makes them even better.
You see, these shortbread cookies are soft and fluffy - but they're dipped in sugar before baking to give them the perfect amount of crunch.
I've also got a little trick for perfectly baked thumbprint cookies without overbaking the jam - because no one wants jam filled cookies that are dry or burnt.
But whilst these cookies are sure to impress, they are super simple and require just 4 ingredients.
- Butter
- Sugar
- Flour
- Jam
That's it! And you can use whatever jam/jelly/preserves you like. For us, we always go for St Dalfour's Strawberry Jam because it's made with 100% real fruit and no added sugars, giving you the perfect amount of sweetness and that real strawberry flavour.
Don't like strawberries? Try orange marmalade or blueberry jam - or even fig preserves. The choice is yours!
The Best Gluten Free Thumbprint Shortbread Cookies (Egg Free!)
Servings: makes 18 cookies
Prep time: 10 MinCook time: 16 MinTotal time: 26 Min
You would never guess these Melt in Your Mouth Shortbread Thumbprint Cookies were so easy to make, nor gluten free and egg free! A delicious shortbread/jam drop cookie with a crunchy sugar crust and strawberry jam filling. 4 Ingredient Recipe!
Ingredients
- 3/4 cup (150g) softened butter
- 1/2 cup (100g) white sugar + 1/4 cup for coating your cookies
- 2 cups (240g) gluten free plain flour
- 1/2 cup Strawberry Jam or preserves/jam/jelly of your choice
Instructions
- Preheat your oven to 180C/355F.
- Line two baking trays with baking paper and set aside.
- In a mixer, cream your butter and sugar until light and fluffy.
- Add in your flour and mix until combined, kneading together with your hands if needed to ensure everything is incorporated.
- Take tablespoons of your cookie dough and roll into balls, flattening slightly and making a well in the centre with your thumb or a spoon.
- Carefully roll your shaped cookies in the extra sugar, covering them with a light layer.
- Repeat until all of your cookie dough is used up and place your cookies into the freezer for 10 minutes to chill. I divide the cookies between 2 trays, leaving room for the cookies to spread slightly.
- Bake your cookies for 8 mins, then remove from the oven and fill with your jam/jelly/preserves (I use a piping bag to do this to make it easier).
- Bake your cookies for another 6-8 minutes or until set and lightly golden brown.
- Remove from the oven and leave to cool on the baking sheet.
- Once cooled, enjoy immediately or keep in an airtight container for 2-3 days.
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