Jammy thumbprint cookies

INGREDIENTS

MAKES 12

250g ground almonds

1 egg

60ml coconut oil, melted

3 tbsp maple syrup

1 tsp vanilla extract

140g fruit jam of your choice

DIRECTIONS

Preheat the oven to 250C (fan 230C) and line a baking sheet with greaseproof paper.

Mix the almonds, egg, coconut oil, maple syrup and vanilla extract together in a bowl until they come together into a loose dough.

Roll blobs of dough (around the size of ping-pong balls) between your palms and spread them out on the baking sheet.

Flatten them with your fingers until the cookies are around 1cm thick. Then squidge your thumb into the centre of each to create a deep dent (make sure you don’t make a hole all the way through or the jam will leak out).

Fill the dent in each cookie with a heaped teaspoonful of jam.

Place the baking sheet of cookies in the oven on the top shelf and cook for four minutes. When they’re done, open the door slightly, rotate the baking sheet (to ensure the cookies don’t catch or burn) and leave them to cool in the oven with the door ajar for around half an hour. Enjoy hot or cold, with a cup of tea. The cookies will keep for five to six days in an airtight tin.

6-minute Showstoppers by Sarah Rainey, photography by Clare Winfield, is published by Michael Joseph, priced £14.99.