Ingredients
2 stick unsalted butter, melted and slightly cooled (plus more for the pan)
2 ½ cups all purpose einkorn (300 g)
½ cup coconut sugar (100 g)
1 egg
½ tsp salt
Jam for filling (I used berry jam from Crofters)
Directions
Step 1
Preheat oven to 350F and prepare a baking sheet. I just slathered one in butter to prevent sticking.
2 stick unsalted butter, melted and slightly cooled (plus more for the pan)
Step 2
Whisk flour, sugar, and salt. Add in the butter and egg and mix until fully incorporated. If your butter is still warm I suggest first adding in the butter, then the egg. Let rest for 2 minutes.
½ cup coconut sugar (100 g)
1 egg
2 ½ cups all purpose einkorn (300 g)
½ tsp salt
Step 3
Using a cookie scoop or spoons, scoop into 2ish tbsp portions. You should end up with 20 cookies. I scoop them all out and then roll them in my hands to smooth them out.
Step 4
Use a little spoon or your finger to create an approximately 1/2 tsp well in the center. I dip the spoon in water between each cookie to prevent sticking. Fill with jam.
Jam for filling (I used berry jam from Crofters)
Step 5
Bake for 13-16 minutes or until golden and smelling delisssssssh. Immediately after removing I use a cookie cutter thats a couple sizes larger than the cookie to shape them and even them out. You can also use a cup or small bowl if you don't have a cookie or biscuit cutter.
Step 6
Let them fully (or as much as you can tolerate) cool before moving to a wire rack. If you move them too early they will crumble.
Step 7
I store them in an airtight container in the fridge to prolong their life, but on the counter for a couple days is fine too!
