An easy gluten-free thumbprint biscuit, with jam added after baking. The recipe uses homemade chia jam, but you could use any jam you like.






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  • 125 g butter, unsalted
  • 75 g honey, preferably raw and organic
  • 2.5 g (1tsp ) vanilla paste or 1 vanilla bean
  • 150 g almond meal
  • 50 g coconut flour
  • 25 g water (optional, as needed)
  • 1 egg
  • 150 g chia jam

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The number of biscuits made will depend on how large you make the balls of dough. 

  1. Preheat oven to 180°C (fan forced 160°C).
  2. Using a stand mixer or electric beater, beat together the butter, honey and vanilla on medium until smooth and fluffy.
  3. Reduce the mixer to low speed, and slowly add the almond and coconut flours, mixing until   just incorporated. Remove bowl from stand.
  4. Shape the mix into 2-3cm balls.
  5. Place the dough balls on baking trays with gaps between each (about 2cm).
  6. Gently press the centre of each dough balls using your thumb, creating even indentations in all cookies. Have a small bowl of water on hand to wet your thumb between cookies if dough is sticking.
  7. Beat egg and brush all cookies generously to promote a glossy golden surface on the baked cookies.
  8. Bake the cookies for 15 to 20 minutes, or until lightly golden. Place cookies on a wire rack and let cool completely.
  9. Place small dollops of your chia jam in the indentation to serve.