Jammy Coconut Thumbprints

When I was at primary school, my favourite pudding was Manchester Tart (always served with custard). These little biscuits are in memory of all those dinner ladies who gave me second helpings because “You’re so little you need feeding up!”

jammy coconut thumbprintsIngredients

150g ground almonds

75 golden caster sugar

1 teaspoon of vanilla bean paste

1/2 teaspoon of baking powder

1 tablespoon of coconut oil

1 egg plus 1 egg yolk

Home made jam in your favourite flavour

A couple of tablespoons of desiccated coconut

Method

Preheat your oven to gas mark 5, put the coconut oil in a small ramekin and put in the bottom of the oven to warm. Line a baking tray with greaseproof paper or baking parchment.

Beat the egg and yolk along with the vanilla paste and add the warmed coconut oil (it should be soft and slightly melting). Use a spoon to mix in the almonds, baking powder and sugar.

The mixture will be quite wet and sticky, but don’t worry. If it’s too wet to handle you can add a little extra ground almonds (just enough to allow you shape the mixture into balls). You may find it easier to slightly dampen your hands with water before forming the mix into small balls and placing on the baking sheet. This recipe should make 12.

Press your thumb in to the centre of each ball of dough to flatten and leave a small space for the jam. Add a small (half a teaspoon is plenty) amount of jam to the top of each biscuit and sprinkle with coconut.

Bake at gas mark 5 for about 20 minutes. The tops should be brown and the biscuits slightly soft. Transfer to a cooling tray. They’ll crisp up as the cool.

These biscuits will store in an airtight tin for 3-5 days (if you can make them last that long).

 

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