Tuesday, 31 May 2011

Jammie Cookies

This is the time where I should be writing about salads and lovely light summer food. And instead I feel like baking!
The weather isn't brilliant here and that always set me in the mood for warmth and comfort cooking.

My Dad was a baker so there might be some deep and meaning full connection there. 

Bought new cook book by Gwyneth Paltrow the other day - Yes, the girl can cook too.
Lots of nice things to cook and some lovely pictures in the book.
But poor Gwyneth has to be pimped my me as well.

Jammie Cookies

Set the oven to 180 degrees. 
200 grams grounded almonds 
50 grams soya flour 
100 grams brown rice flour
100 grams Kamut flour
1 tsps cinnamon
1/4 tsps  salt
125 ml. agave syrup
125 ml. cold pressed rapeseed oil
Sugar free jam for filling. I used Blueberry jam.

Put everything into a mixing bowl or electric mixer and combine. Form into little balls and press with a wooden spoon handle or your finger a little hole in the middle of each cookie for the jam.

Put the cookies on lined baking trays and bake for 17-20 min. Put them on an air rack to cool.
And do wait until they have cooled of so you don't burn your lips and they get nice and crispy.

So much better and healthier than Jammie Doggers!!!

1 comment:

  1. 15/07/11 Just baked these lovely cookies again. But with a few adaptions for the better. Replace half of the oil with apple puree, to cut some calories. Used barley flour instead of Kamut, rice and soya flour. And last a dollop of sugar-free black curant jam in the middle. Mr. Kipling go home! (karen Wolf go home in danish!)