Wednesday, February 5, 2014

Eggless Whole Wheat Thumbprint cookies

Background daemon threads running every now and then in the back of my mind - gotta use up the jams, gotta use up the whole wheat flour before it expires, expiry date of cream is nearing, expiry date of milk is nearing and so on. It is so difficult to live in a developed country where everything is sold in bulk. So what do I do with all the store bought jam? I now have 3 jars of homemade blueberry preserve (recipe coming soon - blame on laziness to edit the pictures) and so had to get rid of the store bought jam especially since we had stocked up on them during the "super deal of the week" at the supermarket. No, I don't want to be done with my own preserve, I want them to last as long as I possibly can but before they expire. I was too lazy to make these whole wheat pop tarts so I decide to take a short cut and try my version of the jim jam biscuits that I so loved from britannia.

Super easy and super fast. Not to forget the heady wafts of the butter as the cookies bake. Not only was I in seventh heaven while they baked but later too when Pras downed them one after another without allowing them to completely cool.

Ingredients (Makes 28 cookies of 2cm diameter each) :

  1. Whole wheat flour - 1 cup
  2. Chilled unsalted butter cut into cubes - 100g
  3. Ice cold water - 1/4 cup
  4. Salt - 1/4 tsp
  5. Jam/Preserve - enough to fill all the cookies
How I made it :
  1. In a food processor bowl, add the flour and salt.
  2. Pre-heat the oven to 190 degree C.
  3. Add the chilled cubed butter.
  4. Turn on the food processor and wait till the flour starts to form crumbs.
  5. Now, start slowly pouring in the cold water. You may not need the entire amount. You need to add just enough to get the dough to come together in a lump. 
  6. Stop the food processor. Split the dough into small balls of desired size.
  7. Take each ball in your right hand and make a deep impression with your thumb. You may need to adjust the other sides which could get a bit thick. Place onto a baking sheet/tray. The cookies have enough butter so there is no need to grease the tray. Repeat for all other balls. 
  8. Bake for 12 minutes in the oven.
  9. Now take the cookies out of the oven. Don't turn off the oven yet. Put in the jam into each of the cookies. Don't overfill as it will ooze over. You may need to press the cookies a bit as the centres may have risen.
  10. Bake for another 8-10 minutes.
  11. Cool 
I am not sure how long they will stay as ours were over before I knew it. I am going to make it a point to make better use of the oven and bake in slightly larger quantities.