Thumbprint biscuits

275 g Butter (left out to soften, normal salted, if using unsalted add a pinch of salt)
1 1/2 dl Sugar
1 st Egg
500 gram Naturally Gluten free flour mix (I use Semper Fin Mix)
1 tsk baking powder
2 tsk vanilla sugar or 1 krm (pinch) vanilla powder
1-1.5 dl firm Jam traditionally Raspberry

First combine butter and sugar in the mixing bowl and the dry ingrediens in a separate bowl.

Then add all remaning ingredients to the mixing bowl and combine. Form small balls about 2.5-3 cm in diameter and place in small paper cups (småbrödsformar), and make a thumbprint directly to prevent cracks the mat are it the dough the left to set.

fill the thumbprints with jam. Raspberry is the traditional option but we always fill a few with Nutella as it is the kiddos favourite.

Bake in the middle of the oven at 200ºC for 13-15 minutes, they are finished when the jam has boiled, the pastry should remain pail.

This makes a soft, crumbly and moist biscuit, if dry you probably over baked it.

All Nordic Whale recipes are made naturally gluten free using ingredients available in Sweden as many ingredients commonly found in International recipes can be very expensive and hard to source here. If you wish to make it fiery free substitute the butter for a fiery free alternative.