Say what you like about Gwyneth Paltrow, the girl’s obviously got buns of steel and thighs that could crack a walnut at 30 paces. Previously I have attributed this to a diet of pea shoots and a life frittered away in the gym, so I was delighted to discover that au contraire,she maintains her svelte physique by baking and snacking on jammy biscuits. Well okay then, we’ll call them gluten-free thumbprint cookies.
Harry and I unashamedly customised her recipe in her recent book ‘My Father’s Daughter’, having been delighted to find something so suited to our natural kitchen style, namely a cookie that is actually supposed to be a greyish-brown colour when finished, and also to have a very dented and uneven appearance. I must ‘fess up that here the similarities end, as Gwyneth confidently predicted a batch of ‘around 50′ cookies, and our efforts yielded, well, 12. This portion control could explain many things. Still, H and I will maintain our belief that a proper cookie is one of a size which requires both hands to get a good grip.
Recipe follows… they taste wickedly, addictively good. Eat one and then give the rest away. Quickly.
Step One: Combine all of the ingredients except for the jam. Roll into balls and place of a baking sheet. Demonstrated here by my beautiful assistant Ted Glen, of Postman Pat fame.
Step 2: Make a thumbprint dent, then add a healthy dollop of jam in the centre of each
Step 3: Bake in the oven for 20 mins. Use this time to either a) kill yourself on the treadmill in preparation for the carb onslaught or b) make a large pot of coffee and locate a comfy chair and a plate.
Step 4: Admire, consume, repeat.
4 cups of Barley flour
3 cups of chopped almonds (we used pistachio nuts instead – we love them)
1 cup of Maple syrup
1 cup of oil
Pinch of salt, teaspoon of ground cinnamon
Jam – any flavour you like.
adapted from Gwyneth’s Paltrow’s ’Lalo’s Cookies’ recipe