Hazelnut Jam Thumbprints

These easy gluten-free morsels are devilishly moreish. You can use your favourite jam to flavour the centres.

Hands-on time 30min, plus chilling and cooling. Cooking time about

18min. Makes about 24

FOR THE BISCUITS

 125g unsalted butter, softened  125g caster sugar

 1 medium egg

 1tsp vanilla bean paste  60g ground almonds  150g gluten-free plain flour, we used Freee

 25g quick cook/1min polenta, see GH TIP TO COAT AND FILL

 100g chopped roasted hazelnuts  1tbsp caster sugar

 125g apricot jam

1 For the biscuits, in a medium bowl using a handheld electric whisk, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla, until combined. Add the ground almonds, gluten-free plain flour, polenta and a pinch of fine salt and beat just until combined. Chill for 1hr.

2 Line 2 large baking sheets with

baking parchment. Meanwhile, make the coating. In a small bowl, mix the chopped hazelnuts and sugar.

3 Scoop out scant tbsps of the biscuit mixture and roll into balls. Roll the balls in the hazelnut mixture, pressing the nuts on to the dough to roughly coat. Place on the lined sheets, spacing about 2.5cm apart. Chill for 10min.

4 Preheat oven to 180°C (160°C fan) mark 4. Bake the biscuits for 10min. Carefully remove sheets from the oven and use the back of a tsp to gently press down the centres to make slight indents. Pipe or spoon about 1tsp jam into each indent. Return the biscuits to the oven for 8min, or until lightly golden.

5 Leave biscuits to cool on the sheets for a few min before transferring to a wire rack to cool completely before serving. PER BISCUIT 147cals, 2g protein, 9g fat (3g saturates), 15g carbs (9g total sugars), 1g fibre TO STORE Once cool, keep in an airtight container at room temperature for up to 5 days.