VEGAN SWEDISH THUMBPRINT COOKIES (ROSENMUNNAR)

These easy, delicious, and vegan Swedish Thumbprint Cookies are the perfect treat. They're filled with blueberry jam and topped with icing sugar. The perfect cookie to enjoy with your afternoon tea.

Prep-time: 1o minutes

Baking time: 10-15 minutes

Servings: 20 cookies

INGREDIENTS

• 200 g vegan butter

• 1 tsp vanilla essence

• 100 g white sugar

• 250 g plain flour (add more if the dough is too sticky)

• 1 small tsp jam blueberry per cookie

INSTRUCTIONS

1. Add all the ingredients to a medium-sized bowl. Mix well. Then freeze the dough for about 30 minutes.

2. Scoop out the dough using an ice cream scooper or a teaspoon. Add a little flour to your hands and roll the dough ball until perfectly round. Add them all to a plate or a baking tray and cool in the freezer for 15-20 mins.

3. Preheat oven to 180°c degrees.

4. Use your finger or a round object to make a hole in the middle of the dough ball (like shown in the video). Then add a small tsp of jam into the hole and bake for 10-15 minutes. When they start getting golden on the sides, they're done. Enjoy the cookies with a delicious cup of tea.

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