Raspberry jam cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

ORGANIC INGREDIENTS

• 40 g (1/4 cup) flaxseed *
• 375 g (2 2/3 cups) all-purpose flour "La Merveilleuse"
• 10 ml (2 tsp) cream of tartar
• 5 ml (1 tsp) baking soda
• Pinch of salt
• 3 medium eggs, separated
• 145 g (2/3 cup) cane sugar
• 135 g (2/3 cup) light olive oil
• 5 ml (1 tsp) vanilla
• Raspberry jam

PREPARATION

1. Using a coffee grinder, finely grind the flaxseed. In a large bowl, combine the ground flaxseed, flour, cream of tartar, baking soda, and salt.
2. Using an electric mixer, blend the egg yolks, half the sugar, oil, and the vanilla until the mixture is smooth.
3. Add the mixture to the dry ingredients and stir until well blended.
4. Beat the egg whites until stiff with the rest of the sugar.
5. Using a spatula, fold the egg whites into the dough. The mixture will be very thick and grainy.
6. Cover the dough and refrigerate for at least 3 hours.
7. Preheat the oven to 180 °C (350 °F).
8. Roll out the dough (which should be very cold) to a 5 mm (1/4 in) thickness on a floured surface. Be sure to add flour to the dough before rolling, and that there's ample flour on your work surface.
9. Use a cookie-cutter to cut cookies and place on a baking sheet lined with parchment paper. Cover with a second cookie that has the center cut out. Put jam in the hole, then lightly press the edges.
10. Bake on center rack for 13 to 15 minutes.
11. Let rest on baking sheet when first removing from oven. Then use a spatula to transfer to a cooling rack.