Raspberry Thumbprints aka: Jammie Dodgers
Raspberry Jam - Ingredients
Method
Combine all ingredients in a medium bowl and mix with your hands, gently crushing the berries to release some of the raspberry juices. Place the entire bowl into the dehydrator for 8 hours on 110-115 degrees. The liquid should be reduced by about half at this point and ready to store in a jam jar in the fridge for up to one month.
Vanilla Shortbread Cookie - Ingredients
Method
Combine the dry ingredients in a food processor and then, with the processor running, add the wet ingredients until a dough is formed. Turn the mix out into a medium bowl and, using an ice cream scoop, scoop the dough into evenly formed balls and place on a solid dehydrator sheet or parchment/greaseproof paper. (You may want to dip the ice cream scoop in water as you go along to help the cookies come out easily.) Now, using the same dipping water, dip the back of a melon baller into the water and then press on top of the cookie to create a dent. This is where the jam will eventually sit. The dip should be about 1/2 inch deep. Once you have finished all the cookies, transfer them on to a mesh lined dehydrator tray and dehydrate for 8 hours on 115 degree. Remove the sheet from the dehydrator and spoon 1 teaspoon of jam into each cookie. Place back into the dehydrator for a further 8-10 hours.
- 250g fresh or frozen raspberries
- Juice of 1 lemon
- 3 tablespoons Agave or Honey
- 1 vanilla pod, scraped
- Pinch Himalayan crystal salt
Method
Combine all ingredients in a medium bowl and mix with your hands, gently crushing the berries to release some of the raspberry juices. Place the entire bowl into the dehydrator for 8 hours on 110-115 degrees. The liquid should be reduced by about half at this point and ready to store in a jam jar in the fridge for up to one month.
Vanilla Shortbread Cookie - Ingredients
- 125g almond flour
- 125g ground almonds
- 20g coconut oil, melted
- 80g maple syrup
- 1/2 vanilla pod, scraped
- Pinch Himalayan crystal salt
Method
Combine the dry ingredients in a food processor and then, with the processor running, add the wet ingredients until a dough is formed. Turn the mix out into a medium bowl and, using an ice cream scoop, scoop the dough into evenly formed balls and place on a solid dehydrator sheet or parchment/greaseproof paper. (You may want to dip the ice cream scoop in water as you go along to help the cookies come out easily.) Now, using the same dipping water, dip the back of a melon baller into the water and then press on top of the cookie to create a dent. This is where the jam will eventually sit. The dip should be about 1/2 inch deep. Once you have finished all the cookies, transfer them on to a mesh lined dehydrator tray and dehydrate for 8 hours on 115 degree. Remove the sheet from the dehydrator and spoon 1 teaspoon of jam into each cookie. Place back into the dehydrator for a further 8-10 hours.
| RaspberryThumbprints |
