Delicious, buttery, gluten-free cookies filled with apricot and strawberry jam. What I enjoy the most is the slight nuttiness of baked oats flour. You don’t get that flavor in all-purpose flour cookies. Plus, oats flour makes it healthy (ish) too. Enjoy them fresh out of the oven. I am warning you. These can get addictive very soon. Seriously.
Before you say anything, I know there are 6 ingredients but salt is a basic one. who counts that? 😀
Since I started making cookies at home, I just don’t feel like buying them from the stores. Cookies are not just easy to bake at home but homemade cookies are much more delicious than store-bought ones. Moreover, they are fresh and you know what is going inside your body. No preservatives. No Stabilisers. No ingredient which is even hard to pronounce.
If you don’t have time, watch the video instead.
How to make oats flour at home?
For this recipe, you can use store-bought oats flour too. But I prefer to make it at home using instant oats. Store-bought ones are a little expensive. Moreover, making it at home is quite easy and quick. Just grind the instant oats till you get a fine powder. A little bit of husk is fine. That will be separated out while sifting.
TIPS TO BAKE IT RIGHT
- Flour: One most common question is “Can we replace the flour with some other one?”. Well of course. BUT you need to understand the texture of the dough we need to make the cookies. You can not replace just one ingredient and keep the rest of the recipe exactly the same. I would suggest following the same recipe first and then start making adjustments.
- Sifting: Sifting dry ingredients is very important. Sometimes your sugar or flour contains some tiny lumps which are unnoticeable. But it gets difficult to form a smooth dough if they have any lumps. Especially, sugar lumps don’t dissolve while creaming it with butter. You will be able to see those lumps even in baked cookies. Hence, SIFT DRY INGREDIENTS.
- Room temperature ingredients: Make sure all the ingredients are at room temperature. If your butter, flour, etc. are in the refrigerator, take them out at least 1 hr before baking.
- Creaming: For how long should we cream the butter and sugar? More than the time, focus on the texture. Whisk it well till you see a light-colored, creamy, foamy texture. If you need the time, then whisk for around 2-4 minutes.
- Fewer Cracks: This cookie develops cracks while making indents on it. To avoid that, DO NOT refrigerate the dough before making the balls. That just makes the mixture hard and will form more cracks. As soon as the dough is ready, make the balls and pat them gently using your fingers. And then use your thumb or the back of your finger to make indents on it. This way you will get fewer or no cracks at all.
THUMBPRINT COOKIE TEXTURE
These cookies are generally light in color. No browning at all. For that, you need to bake it at 160 degrees celsius for 15-18 minutes. I bake them for 20-25 minutes because I like them slightly brown. So, NO RULES.
These are soft but tender cookies. Totally, melt in the mouth. No one can eat just one.
HOW TO STORE THESE COOKIES?
These cookies tend to get softer because of the jam in them. I would suggest finishing them in a day or two. Or if you are planning to bake a bigger batch and store it, then don’t fill the indents with jam while baking. Bake these thumbprint cookies without the jam. Store it in an airtight container. Fill the indents with your favorite jam while serving. This way, you can store it for a few days. But cookies always taste the best when they are fresh out of the oven. Isn’t it?
Just keep these points in mind and now you are all ready to bake these tiny little drops of heaven. I am sure that the kids in your family will love it. Not just the kids, actually they are loved by everyone. Now, Grab all the ingredients and bake it today. If you enjoy the recipe, share a photo on Instagram and tag us too @marriedfriends. We love to see your recreation of our recipes.
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