Now, don’t get over excited….2 posts inside a week!!!

There is no other reason than the fact that these went down a storm and the four of us devoured the lot within 24 hours…….they needed to be shared with the world.

I also initially trialled a recipe for this a couple of weeks ago and its proved pretty popular on Instagram. So I thought I’d give it another go and make them even better 🙂 And just ahead of the school holidays in the UK, it’s also a very quick and fun recipe to put together with the children. My eldest enjoyed rolling these into balls and popping in the jam…Noah just loved eating them.

Gluten Free Almond & Jam Thumbprint Bites

175g soft butter

50g caster sugar

50g Demerara sugar

2 egg yolks

2 teaspoons of almond essence

280g gluten free plain flour – I use Dove Farm

60g Ground Almonds

60g chopped Glace cherries

150g jam – I actually used Mrs Darlington’s – Summer Fruits Jam – a current favourite

Preheat the oven to Gas 5 / 180c and line 2 baking sheets with greaseproof. This will make 24 ‘Bites’

Cream the butter with the sugars until light and fluffy, then beat in the egg yolks and essence. Gently mix in the flour, almonds and cherries. Mix well until all the ingredients are bound together and you get a large dough.

Divide this into 24 balls, roughly the size of a large walnut and place onto the 2 trays. Gently press a thumb into the middle of each ball to create a hollow. At the same time, you are also flattening them, which is fine. Into these, place about half a teaspoon of your preferred flavoured jam – raspberry would also work well.

Bake one tray at a time in the oven (you could put the other tray in the fridge) on the middle shelf for about 11  minutes, they’ll bronze nicely.  Once cooked put the other tray in and repeat.. Leave to cool and then eat…. They are great cool, but rather nice still warm…ummmm