Raspberry thumbprint cookies
Ideal for little helping hands, the gluten-free flour imparts a crumbly texture that we love.
MAKES 15 PREP 15 mins COOK 20-25 mins
✱ 200g gluten free all-purpose plain flour (we used Doves Farm)
✱ 75g ground almonds
✱ ½tsp gluten-free baking powder
✱ 85g caster sugar
✱ 80g vegan butter, cold, cubed
✱ 1tsp vanilla extract
✱ 50g frozen raspberries
✱ 1tbsp unsweetened plant milk or water
✱ 2tbsp seedless raspberry jam, mixed until smooth
1 Heat the oven to 160C Fan/Gas 4. Put the flour, ground almonds, baking powder, sugar, vegan butter, vanilla extract and a pinch of sea salt into a large mixing bowl. Rub in the vegan butter using fingertips until you have a fine, crumb-like texture.
2 Add the frozen raspberries and crush them, mixing into the crumbs while still frozen. Add the plant milk or water and mix with a table knife to bring together into a soft dough.
Break off walnut-sized pieces of mixture, rolling each into a
