I love a delicate butter cookie and jam, it just goes together like.... well you know, so many things!
I decided to go into the kitchen and try to come up with a great vegan recipe. So here is the result, let me know what you think.
Pre heat oven to 350 degrees and oil cookie sheets. Makes approx 20 cookies.
11/2 cups flour ( I used bob's gluten free flour mix, but you can use all purpose flour if you wish)
1/4 cup hazelnut flour
1/4 cup Almond meal
1/2 cup quick cooking oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup safflower oil
1/2 cup maple syrup
1 tsp vanilla
Jam of your choice
Mix the dry ingredients together, then add oil and maple syrup. Drop the dough by spoon onto prepared cookie sheet, roughly the size of a whole walnuts. Using the back of a tsp make an indentation in each cookie. Fill with some jam, don't put too much jam or it will spill over when it heats up.
Bake for approx 15 mins, or until cookies are slightly brown around edges. Let them sit to cool for a few minutes, as they are a little fragile. Then tranfer to a cooling rack.
Tips:
1.If you don't have hazelnut flour, you can substitute almond, just double your almond to 1/2 cup and ommit the hazelnut flour.
2. When making the indentation for the jam, make sure you don't press the dough down too much, or the jam may fall through the bottom when you take the cookies off the tray. (this happened to a few of mine, I just ate the evidence)
3. I think the jams that are a little tart work really well, but whatever you like.
4. If you measure the oil first and then pour the maple syrup in the same measuring cup, the syrup will glide out easily.
