Vegetarian Engelsaugen (thumbprint cookies) with wholemeal spelt and plum butter

Vegetarian Engelsaugen made with wholemeal spelt flour, almonds and butter, filled with unsweetened plum butter instead of jam. A dessert for the cookie tin, 190 kcal per three cookies.

At a glance

• Serves 10
• Prep time: 40 min
• Cooking time: 13 min
• Total time: 53 min
• Calories: 190 kcal per serving
• Protein: 4 g
• Fat: 12 g
• Carbs: 16 g

Ingredients

• 150g wholemeal spelt flour
• 50g ground almonds
• 100g butter
• 100g plum butter
• 40g coconut sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1 pinch of salt

Method

You’ll need: oven · baking tray · wooden spoon

1. Knead the wholemeal spelt flour, ground almonds, coconut sugar, salt, egg yolk, vanilla extract and cold pieces of butter into a smooth dough and chill it for 30 minutes.
2. Shape 30 balls and place them on a baking tray lined with baking paper.
3. Use the handle of a wooden spoon to press a hollow into each ball.
4. Bake the cookies in a preheated oven at 180 °C (160 °C fan) for 8 minutes, press the hollows in again and fill them with plum butter.
5. Bake them for another 4 to 5 minutes and leave them to cool on the tray.

Good to know

Depending on the region, Engelsaugen are also called Husarenkrapfen or Kulleraugen, and everyone loves them. Instead of jam, the centre here is plum butter, which is naturally sweet.

Swaps

Plum butter → raspberry chia jam (fruitier). Butter → coconut oil, solid. Wholemeal spelt flour → light spelt flour (paler). Almonds → hazelnuts.

Cooking tips

Check the ingredient list of the plum butter – it should be made from plums only. Pressing the hollows in again after 8 minutes stops them closing up.

Storage

Keeps for 2 weeks in a tin with baking paper between the layers.

Allergens

Contains gluten, milk, egg and almonds; suitable for children and fine during pregnancy.