Food recipes
Sesame-Crusted Jam Thumbprints (Small Batch)
Sesame-Crusted Jam Thumbprints (Small Batch) Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table butter, without salt jams and preserves, apricot seeds, sesame seeds, whole, dried D...
Sesame-Crusted Jam Thumbprints (Small Batch)
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
jams and preserves, apricot
seeds, sesame seeds, whole, dried
Directions:
In a bowl combine flour, sugar, salt and butter.
Knead into a smooth dough.
If it is too crumbly, add a little milk or water (just enough to make it workable).
If it is too wet, add enough flour to make dough workable.
Put the sesame seeds onto a plate or platter.
Take off walnut-sized dough nuggets and roll them into balls.
Flatten them slightly pressing them into the sesame seeds.
Transfer cookies to a paper-lined baking sheet and make an indentation in the middle of each cookie using your fingers or the handle of a spoon.
Fill this with jam/nutella/nut butter.
Bake in the preheated oven at 190C/375F for 12-15 minutes or until bottoms are slightly golden.
Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
jams and preserves, apricot
seeds, sesame seeds, whole, dried
Directions:
In a bowl combine flour, sugar, salt and butter.
Knead into a smooth dough.
If it is too crumbly, add a little milk or water (just enough to make it workable).
If it is too wet, add enough flour to make dough workable.
Put the sesame seeds onto a plate or platter.
Take off walnut-sized dough nuggets and roll them into balls.
Flatten them slightly pressing them into the sesame seeds.
Transfer cookies to a paper-lined baking sheet and make an indentation in the middle of each cookie using your fingers or the handle of a spoon.
Fill this with jam/nutella/nut butter.
Bake in the preheated oven at 190C/375F for 12-15 minutes or until bottoms are slightly golden.
Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.