Thumbprint Cookies - gluten-free and low FODMAP
Author: Suzanne Perazzini
- 2 cups white rice flour
- ½ cup potato starch
- ¼ cup tapioca flour
- ⅓ cup cocoa powder
- pinch of salt
- 226gms/2 sticks butter
- 1 cup brown sugar
- 2 small eggs
- 2 tsp pure vanilla extract
- sugarless blueberry jam
- Sift all the dry ingredients except the sugar into a bowl.
- In a separate bowl, using egg beaters, beat softened butter and sugar until light in color and fluffy.
- Add in egg and vanilla – continue beating until amalgamated well.
- Add dry ingredients to the wet and mix well.
- Roll dough into 1"/2.5cm balls and arrange on two oven trays lined with baking paper.
- Press a hollow into a centre of each cookie using the end of a wooden spoon.
- Place in the freezer for about 30 minutes.
- Heat oven to 180°C/350°F.
- Bake for 7 minutes then take the cookies out and press the hollow into the centre of each cookie again with the end of a wooden spoon.
- Then bake for 5-7 more minutes.
- Let cookies cool completely.
- Place a small amount of jam into the hollow of each cookie.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/thumbprint-cookies-gluten-free-low-fodmap/
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