Maize thumbprint biscuits [GF]

You may say that these biscuits look Christmassy but they are actually a childhood favourite of mine. I did come across the original recipe whilst on Christmas break at my parents house and I was so happy I did. 

In Brazil they are often sold as little balls that melt in your mouth, I remember like it was yesterday eating them at my grandma’s house. 

The original recipe belongs to my aunt, but I modified it as it asked for margarine and I never, ever buy margarine. So I tested it 3 times and settled on this recipe.

Easy, quick, inexpensive and gluten free. It’s best served with a cup of milky coffee.

Maize thumbprint biscuits (makes 36 biscuits)

150g coconut oil

1 egg

200g condensed milk

350g cornflour

Seedless raspberry jam

Icing sugar to dust

1. Preheat the oven to 170C (fan). With an electric whisk beat together the coconut oil, egg and condensed milk until all ingredients are well incorporated.

2. Slowly add the cornflour, folding with a spoon between additions.

3. Make little balls with the dough and place them on a baking sheet lined with greaseproof paper. At this point do your thumb print right in the centre. Remember to place each ball a couple of fingers apart from each other as the mixture spreads a little.

4. Bake for 15-20 minutes or until the biscuits starts to become golden in colour. The darker the better. Watch it carefully as they can overcook in a couple of minutes. my perfect baking time was 17 minutes.

5. Once fresh out of the oven, as they have spread, a few of the thumbprints may not be as visible. Carefully with a spoon you can give them another push whilst they are still warm.

6. Allow them to cool on a cookie rack for 20-30 minutes.

7. Carefully spoon a little jam into the little wells. Finish with a dust of icing sugar.