About
These rich and buttery shortbread thumbprint cookies are filled with a helping of our Low Carb Blueberry Chia Jam. This can be found in our sides section.
These make a great afternoon snack alongside a cup of coffee or tea. Perfect for the whole family to enjoy.
Ingredients
- 3 servings (per tablespoon) low carb blueberry chia jam
- 5 ounce food cupboard home baking almonds ground by sainsbury's
- ½ cup unsalted butter
- ¼ cup 100% pure erythritol by now
Instructions
- Add the butter and the erythritol to a food processor and blend together until creamy.
- Add the ground almonds and blend until a dough forms.
- Remove the dough from the food processor. Roll and wrap in plastic wrap and transfer to the fridge for a minimum of 1 hour to firm.
- Remove the dough from the fridge and divide into 10 even portions, rolling into a ball with your hands. Using your thumb press an indentation into the center of each dough ball. Press down the edges of the cookies slightly.
- Divide the jam evenly between the cookies, filling the center of each. Transfer back to the fridge for a further 15 minutes to cool.
- Preheat the oven to 340 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Transfer the chilled cookies to the lined oven tray, leaving a good space between each and bake for 15 minutes until golden brown and just firm.
- Set aside to cool completely before serving.
Nutrition Facts
- Servings: 10
- Calories: 180.2kcal/754.0kJ (per serving)
- Fat: 17.3g (per serving)
- Carbs: 8.9g (per serving)
- Protein: 3.7g (per serving)
