Vegan jam thumbprints

Step 1/5

Add margarine, sugar, vanilla sugar, salt, applesauce, and vanilla extract to a bowl and stir until creamy. In another bowl mix flour, starch, and ground almonds. Gradually add to the margarine-apple puree mixture until a smooth dough is formed.

Step 2/5

• 10 g margarine
• 5 g sugar
• ⅛ package vanilla sugar
• ⅛ tsp salt
• 8 g applesauce
• ⅛ tsp vanilla extract
• 10 g flour
• 4 starch
• 5 g ground almonds

Margarine, Zucker, Vanillezucker, Salz, Apfelmus und Vanilleextrakt in eine Schüssel geben und schaumig rühren. In einer weiteren Schüssel Mehl, Stärke und gemahlene Mandeln vermengen. Nach und nach zur Margarine-Apfelmus-Mischung geben, bis sich ein glatter Teig bildet.

Step 3/5

• Frischhaltefolie, Kühlschrank

Form the dough into a ball and wrap in cling film. Let rest in the fridge approx. 30 min.

Step 4/5

• Kochlöffel, Backpapier, Backblech

Preheat oven to 180°C/350°F. Form the dough into walnut-sized balls and place them on a lined baking sheet. Flatten them slightly and use the handle of a spoon to make small indentations in the middle.

Step 5/5

• ⅛ tbsp oat milk
• 6 g jam

• kleine Schüssel, Topf

Brush the cookies with the oat milk. Warm the jam in a saucepan over medium heat and stir until smooth. Pour a teaspoon of jam into each indentation in the cookies. Bake for approx. 10 min. until the cookies are golden brown. Let the cookies cool down before eating.

Enjoy your meal!