Order Ingredients

Portions

Serves 5 people

Ingredients:

• 1/3 cup + 1/2 tbsp sunflower oil
• 1/3 cup + 1 tbsp caster sugar
• 2½ tbsp plant milk of choice
• 2½ tbsp Nature's Charm Coconut Matcha Sauce, plus extra for filling the thumbprint cookies
• Green food dye (optional)
• 1¼ cups plain all-purpose flour
• 1 cup almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• Sprinkles, optional

Order Ingredients

Method

• Step 1: Adjust the oven rack to the middle position, pre-heat the oven to 355^oF(180^oC) and line two large baking sheets with baking/greaseproof paper.

• Step 2: In a large bowl, mix together the oil, sugar, plant milk and Nature's Charm Matcha Sauce, until combined. At this point, you can also add the green food colouring (optional).

• Step 3: Add the flour, almond flour, baking powder and salt, and mix well until you get a smooth, soft cookie dough that shouldn't be sticky to the touch.

• Step 4: Spoon out about 1 tablespoon worth of the cookie dough and roll it into a ball. Roll it in sprinkled (optional), then transfer it to the lined baking sheet. Repeat with the rest of the cookie dough to make a total of 24 cookies, you should be able to fit about 12 cookie dough balls per baking sheet.

• Step 5: Use a 1/2 teaspoon measuring spoon to make a well in the center of each cookie dough ball.

• Step 6: Bake one baking sheet at a time at 355^oF (180^oC) for about 10 minutes or until lightly puffed up and very gently golden brown around the edges.

• Step 7: Immediately out of the oven, use a 1 teaspoon measuring spoon to correct and deepen the well.

• Step 8: Allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.

• Step 9: Once cool, fill each cookie with about ½ -1 teaspoon of Nature's Charm Matcha Sauce, and serve..

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