Hey again, I’m back with another vegan recipe.
Video recipe: Watch Here
Written recipe: Read Below
Thumbprint Cookies | Jam Drops
*Makes around 20
Ingredients – (weight conversions are approximate).
1/2 cup (100g) sugar,
3/4 cup (170g) vegan butter/margarine/oil,
2 cups (260g) plain flour,
1/2 tsp (2g) salt,
1/4 cup (60ml) plant milk,
2 tbsp (40g) raspberry jam,
Method –
1. Add sugar and butter to a bowl, cream together with a wooden spoon or with electric beaters/mixer, until fluffy.
2. Add in flour, salt and plant milk and gently mix to form a soft dough.
3. Preheat oven to 180C or 350F, line or grease 2 baking trays.
4. Take a tablespoon of the mixture, roll it into a ball, place on the tray and flatten into a disk.
5. Using the 1/2 teaspoon, press half way down into the centre of each cookie to make an indent.
6. Place a small amount (1/4 tsp) of jam into the hole.
7. Bake in the oven for 12-15 minutes or until golden brown.
8. Cool on the tray for 10 minutes and then transfer to a rack to cool fully.
9. Store in a container at room temperature.
by YouCanChangeVegan
2 Comments
Hey again, I’m back with another vegan recipe.
Video recipe: [Watch Here](https://youtu.be/OXbT1qDafWw)
Written recipe: Read Below
Thumbprint Cookies | Jam Drops
*Makes around 20
Ingredients – (weight conversions are approximate).
1/2 cup (100g) sugar,
3/4 cup (170g) vegan butter/margarine/oil,
2 cups (260g) plain flour,
1/2 tsp (2g) salt,
1/4 cup (60ml) plant milk,
2 tbsp (40g) raspberry jam,
Method –
1. Add sugar and butter to a bowl, cream together with a wooden spoon or with electric beaters/mixer, until fluffy.
2. Add in flour, salt and plant milk and gently mix to form a soft dough.
3. Preheat oven to 180C or 350F, line or grease 2 baking trays.
4. Take a tablespoon of the mixture, roll it into a ball, place on the tray and flatten into a disk.
5. Using the 1/2 teaspoon, press half way down into the centre of each cookie to make an indent.
6. Place a small amount (1/4 tsp) of jam into the hole.
7. Bake in the oven for 12-15 minutes or until golden brown.
8. Cool on the tray for 10 minutes and then transfer to a rack to cool fully.
9. Store in a container at room temperature.
These look just like the ones my mom used to make every christmas, can’t believe they’re vegan!