These cute little treats are a traditional German Christmas biscuit. Here in Germany they are called „Engelsaugen“ – angels‘ eyes. They are however also known as „Husarenkrapfen“ or „Liebesgrübchen“. So many terms, for one lovely little treat. Of course I needed a vegan version for this year and I decided to test soy flour. This can be used as egg replacement.
I decided to add some cinnamon because cinnamon is simply a necessity when it comes to Christmas baking. The jam I used was a homemade strawberry jam. Of course you can go with any jam or marmalade you desire.
You will need:
- Baking tray lined with baking paper
Printable recipe below.
Thumbprint Cookies with Jam Filling (makes 32 biscuits)
100 g flour
50 g corn starch
100 g margarine
50 g icing sugar
1 tsp cinnamon
2 tsp soy flour
15 ml water
3 tbsp jam (e.g. strawberry jam)
icing sugar for dusting
- Mix together soy flour and water.
- In a separate bowl, mix together flour, corn starch, icing sugar and cinnamon.
- Now add margarine and the soy flour mixture.
- Once everything is combined well, you should be left with a smooth lump of dough, which may still be fairly sticky.
- Wrap the dough in cling film and leave it in the fridge for at least 1 hour.
Preheat the oven to 180°C.
- The dough is now still slightly sticky, but you should be able to form little balls using your hands. Make sure you make pretty small ones (32 in total), as they will spread a little in the oven.
- Place them on a tray and remember to keep the biscuits apart quite a bit.
- Now use your finger or the end of a wooden spoon (dusted with flour) to create a hole in the middle of each biscuit. Fill a small amount of jam in the hole with the help of a teaspoon.
- Bake the thumbprint cookies for 10 minutes at 180°C.
- Once you’ve removed the cookies from the oven and left them to cool, you can dust them with icing sugar.