Swedish thumbprint cookies
One classic + one einkorn thumbprint cookie recipe!
Hello and welcome!
This week I’m sharing this fun project I was working on - Swedish thumbprint cookies but with a small twist. The love for these cookies started when I worked at a café this summer. Almost every single day I had to bake a fresh batch because they were selling out so rapidly. Instead of using raspberry jam, we filled the cookies with salmbär jam - jam made from European dewberry. The berry itself is similar to blackberries. It grows a lot on Gotland and is known for it. After making a big batch of these buttery and delicate cookies with this amazing jam, I always had to take one for my tea break. Now, the summer is over and I’m still thinking about those salmbärsgrottor.
For today’s newsletter I decided to play with einkorn flour instead of 100% all-purpose for these cookies. But don’t worry, I’m sharing two cookie recipes including only all-purpose and einkorn+semolina, for the ones who can’t find einkorn. I was firstly introduced to einkorn this summer by bakers whom I follow on Instagram. My curiousness instantly looked for it but it was more difficult than I thought. On Gotland, einkorn flour is not directly available in grocery stores but I was lucky enough to find it from a local Gotlandic mill.
Einkorn is one of the oldest wheats, besides emmer and spelt to ever exist.1 In the last 20 years, these “ancient” species are finally having their comeback. Einkorn is high in protein but has poor gluten quality, which means that it produces a much softer, but less stretchier dough. It also doesn’t absorb as much water as modern wheats, which leaves the dough much stickier than usual.2 When it comes to flavour, it has a nutty and toasty taste with a hint of vanilla.