Our friend Sera gave us some of these lovely biscuits for Christmas a few years ago and we immediately asked her to hand over the recipe, which she did graciously. These thumbprints are so easy and gorgeous that we have been baking them regularly ever since. If you don’t have coconut oil, you can use a different vegetable oil (like corn or sunflower) but with coconut the bikkies turn out extra-delicious and the house smells like heaven while they are in the oven.
Ingredients (make 26 chunky biscuits):
• 2 cups almonds
• 2 cups rolled oats
• 2 cups flour
• 2 teaspoons cinnamon
• 1 pinch of salt
• 1 cup coconut oil
• 1 cup maple syrup
In the blender, buzz the almonds and then the oats into a meal. Add the other dry ingredients and pulse. Add the wet ingredients and buzz some more until everything is incorporated.
Scoop up spoonfuls of dough and shape them into balls. Flatten onto a tray lined with baking paper. Make an indent with your thumb and put a little jam in the dent.
Bake in a medium (~170’ C.) oven for 20 – 25 minutes. Do not over bake or the biscuits will go hard.