Thumb print biscuits

Thumb print biscuits

By
From
Sugar Free
Makes
about 30
Cooking time
40 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
180g unsalted butter
230g Apple sauce, unsweetened
1 egg, ightly beaten
2 teaspoons vanilla extract
1 orange, finely grated zest
90g ground almonds, or more if needed
180g plain flour
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
250g Blueberry jam, or other sugar-free jam

Method

  1. Preheat the oven to 160°C and line a baking sheet with baking paper. Beat together the butter and apple sauce until creamy – don’t worry if the mixture looks curdled. Gradually stir in the egg, then the vanilla and orange zest. Add the almonds, flour, salt and spices, then stir to make a stiff dough-like batter. Add more almonds if too loose. Place tablespoonfuls of the mixture on the prepared baking sheet. Using damp fingers, pat into 5cm discs and make an indentation in the middle. Bake for 20 minutes, or until pale gold. Spoon a teaspoonful of jam onto each biscuit while still warm.
Tags:
sugar free
healthy
clean eating
good for you
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