Gluten and Dairy Free Rhubarb & Ginger Thumbprint Cookies

Serves 14


  • 140g caster sugar
  • 110g dairy free spread
  • 1 egg
  • 200g gluten free plain flour
  • 1/2 teaspoon baking powder
  • rhubarb and ginger jam


  1. Preheat the oven to 180 oC
  2. Beat together the sugar and dairy free spread until light and fluffy
  3. Whisk in the egg
  4. Stir in the flour and baking powder
  5. Place teaspoons of the mixture onto lined baking sheets
  6. Flatten into disc shapes and then make a little indent in the middle of each biscuit
  7. Fill the indent with the jam
  8. Bake in the oven for 10 minutes
  9. Leave on the baking sheet until cooled