Ingredients
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¾ cup (120 g) Couscous
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1¾ cups (160 g) ground Almonds
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1 cup (130 g) unbleached plain/all-purpose Flour
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1 tablespoon ground Flax Seeds
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¼ teaspoon bourbon Vanilla Powder
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¼ teaspoon Salt
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½ cup (130 g) pure Maple Syrup
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½ cup (100 g) Sunflower Oil
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½ teaspoon Almond Extract
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⅔ cup 24 teaspoons (200 g) Plum
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baking sheets, lined with baking parchment
Directions
This is a great cookie with a crunchy texture from the couscous and a slightly soft center filled with jam/jelly. A great way to use up leftover store-cupboard essentials.
Steps
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1
Done
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Preheat the oven to 180˚C (350˚F) Gas 4. |
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2
Done
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Put the couscous, almonds, flour, flaxseeds, vanilla powder and salt in a mixing bowl and mix. |
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3
Done
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Put the syrup, oil and almond extract in a separate bowl and whisk vigorously. Pour into the bowl of dry ingredients and mix with a wooden spoon. |
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4
Done
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Pull off walnut-sized pieces of dough and roll into balls. Flatten them between your palms until 1 cm/½ inch thick. Arrange them on the baking sheets spaced just slightly apart – they won’t spread during baking. |
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5
Done
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Now use the bottom of a teaspoon, or even better, a teaspoon-sized measuring spoon to gently press a hole in the middle of each cookie. Make circle motions to widen the hole, but don’t press too hard otherwise you might break through the bottom of the cookie. Fill each hole with a full teaspoon of jam/jelly. Bake in the preheated oven for 15–16 minutes. Don’t worry if they seem soft they will harden as they cool down. |
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6
Done
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Remove from the oven and allow to cool on the baking sheets. Store in an airtight container for up to 2 weeks. |
