These adorable, comforting cookies are like a hug from grandma. But in a little spin on tradition, they're made with buckwheat flour and almond meal, making them earthier in flavour and gluten-free.
- 1 cup (160 g) buckwheat flour (gluten-free)
- ¾ cup (90 g) almond meal (ground almonds)
- ½ cup (125 ml) maple syrup
- ⅓ cup (80 ml) light-flavoured extra virgin olive oil
- 2 tbsp no-added-sugar fruit jam
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.
- Preheat oven to 180°C (350°F). Line a baking tray with non-stick baking paper.
- Place the flour, almond meal, maple and oil in a big bowl and, using a spatula, mix well to combine.
- Using clean hands (the fun part!), roll 1 tablespoon of the mixture into a ball, flatten it slightly and place it on the prepared tray. Repeat with the remaining mixture.
- Press your thumb gently into the middle of each cookie to make an indent. Fill each hole with about ½ teaspoon of the jam.
- Bake for 18–20 minutes or until super brown (so they stay crunchy). Wearing oven gloves, remove the tray from the oven and, with a turner to help you, move the cookies onto a wire rack to cool.