Chia Jam Thumbprint Shortbread Cookies with Ghee

Method

Preheat oven to 190°C and prepare a packing sheet with baking paper.

Add Ghee with the cane sugar to a mixer and whip together. Now add egg yolk, vanilla, salt and flour and mix together to create the dough. The dough has a very soft, loose consistency. Now shape small balls at about 3 cm size and place on the baking tray.

Make small indents by pressing your pinky into the balls to make room for the jam.

Place the cookies on the baking tray and bake for 15 minutes until they are light golden brown.

While the cookies are still hot, fill them with your jam and then leave to cool.

Ingredients

• 250 g Rapunzel allgäu ghee
• 150 g Rapunzel Cristallino cane sugar
• 1 egg yolk
• 1 tbs Rapunzel vanilla powder bourbon
• Pinch Rapunzel ocean salt iodized
• 500 g Flour

Filling:

• Jam to choice for the filling, i.e. Chia Jam from the Rapunzel recipe collection