Jam & Coconut Thumbprint Cookies
Description
Lisa Pitman is back in her own kitchen from her long journey through parts of Asia and whips up these super simple to make thumbprint cookies. She tips: feel free to use your favourite jam, nut butter, chocolate sauce, fruit puree for your centres. I had some strawberry jam dropped off by a friend fleeing for her own three month world odyssey - so I thought I would put it to good use to evoke some sense of spring as the winter wind gusts outside.
Recipe by
Ingredients
1 cup raw cashews
1 cup dried, unsweetened coconut
1 TBSP lemon zest
pinch of sea salt
1/4 cup of date paste*
1/4 cup of your favourite jam
Methods/steps
In a food processor or blender pulse the cashews into a fine flour, pour into a medium bowl. Repeat with the coconut. Add the lemon zest and sea salt to the flours and stir to combine. Add the date paste and stir until a moist dough develops. Roll the dough into small balls about 1- 2 TBSP per ball.
Using a finger or your thumb press into the centre of each ball to create a small round indentation. Flatten the base of the each ball into a cookie shape. Spoon the jam into the indentation created in each cookie.
Enjoy immediately or freeze in an air-tight container.
