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Buckwheat & almond thumbprint jam cookies
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Buckwheat brings a nutty complexity to these sweet cookies and the apricot jam makes a pretty and tangy contrast.
125g unsalted butter
200g smooth almond butter
150g light brown soft sugar
1 tsp vanilla extract
250g buckwheat flour
½ tsp bicarbonate of soda
1 tsp fine sea salt
50g granulated sugar
100g apricot jam
1. Melt the butter in a small pan over a low heat just until it turns golden and begins to smell biscuity. Don’t let it burn or blacken.
2. Using a freestanding mixer or electric beaters, beat together the warm browned butter, almond butter and brown sugar until light and creamy. Mix in the vanilla and egg until combined. In another bowl, mix the flour, bicarbonate of soda and salt. Add to the almond butter mixture and mix until incorporated. Put the dough in an airtight container and chill for at least 30 minutes.
3. Preheat the oven to 180˚C, gas mark 4, and line a large baking tray with baking parchment. Use your hands or an ice-cream scoop to divide the mixture into 12 balls (about 60g each). Roll in the granulated sugar and arrange on the lined baking tray (about 6 at a time; you will need to bake 2 batches). Press lightly with your palm to flatten slightly, then use your thumb to make a dip in the centre of each. Don’t worry if the edges crack, they can easily be re-shaped. Fill each dip with 1 tsp apricot jam. Bake for 15 minutes or until golden, then leave to cool on the tray for 10 minutes. Serve the cookies warm or at room temperature.
Typical values per serving: