Learn how to make these delicious vegan flourless sorrel cookies, they are a Caribbean spin on traditional sugar cookies. These cut out cookies are rolled out thinly, topped with sorrel jam, sandwiched between 2 cookies.
Place the almond flour, powdered sugar, coconut flour, nutmeg, cinnamon, vanilla and pink salt in the mixing bowl on a stand mixer with a paddle attachment or using a hand mixer.
Start to add the butter and continue to mix until large clumps have formed.
Scoop out the mixture and use your hands to make a dough ball. Make sure the dough isn't sticky, if it is then add a bit more almond flour and re-form the dough ball.
Saran wrap (cling film) the dough and leave to firm up in the freezer for 30 minutes - 1 hour.
To make the cookies
Preheat the oven to 325f/160c and line a baking sheet with parchment paper.
Place a sheet of parchment paper on a flat surface and remove the dough from the refrigerator, unwrap it and place in the centre of the parchment paper.
Place another piece of parchment paper on top of the dough.
Use a rolling pin to roll the dough flat (about ¼ inch) (you want the dough to be on the thinner side but not too thin) then use a cutter to cut out the cookies in the shape that you desire (you may need a pallet knife or egg spatula to lift the cookies).
Repeat the above steps and re-roll any scraps of leftover dough in between the parchment paper and shape.
Cut out the centre of half on the cookies which you have formed.
Place the cut out cookies about 1 inch apart on the lined baking sheet/tray.
Bake the cookies in the oven for 8-12 minutes or until the edges are lightly golden.
Once the cookies have baked place them on a cooling rack to completely cool down.
Once cooled, use a spoon teaspoon to spread some of the sorrel jam on top of the cookie that doesn't have the middle cut out.
Place the cut out cookie on top and repeat the previous step.
Dust with powdered sugar and enjoy!
Make sure the sugar that you are using is powdered. I used my Powdered Coconut Sugar recipe and used a combination of raw cane sugar and coconut sugar.
I recommend eating the cookies immediately.
Don't the cookies too thick, you want them to be more thin than thick so you can really taste that sorrel jam.