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  • Foto del escritorAntonia Bensusan

Gluten free thumbprint cookies


  • 100 g of sugar

  • 100 g of coconut oil

  • 300 g of gluten free flour

  • 1 egg

  • Quince jelly

Beat the coconut oil with the sugar. Incorporate the egg. Add the flour progressively and mix until a homogeneous mass is formed. The dough will be quite sticky. Cover it with film and take it to the fridge for 1 hour. Once we refrigerate the dough, separate it into small balls that we are going to crush on a buttered plate. It is important to leave a little hole where we will put the quince. Heat the quince over low heat in a pan until it melts. Fill the holes in the cookies with the melted quince and place in a medium oven for 30 minutes. Enjoy cold with a delicious mate!

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