Gorgeous Amida gifted me some of hers and Toby's marmalade. Now, I’m not usually much of a marmalade gal—shock and horror!
But I am definitely an Amida marmalade fan.
So, I was whipping up some cookies, and now I’m going to be one of those annoying people who shares a recipe that is very vague. But it is almost foolproof, I promise. I have had requests, so here it is:
Marmalade Cookies
Wet Mixture:
Butter (or oil of your choice)
Tahini
Maple Syrup
Marmalade
Melt these ingredients in a saucepan. Taste the mixture until you achieve the flavor that makes you swoon.
Make enough of this wet mixture to create a firm dough with the following dry mixture.
Dry Mixture:
Almond meal
A little arrowroot (or any starch)
A little psyllium husk
Mix the wet and dry ingredients together. Then add:
Dark chocolate chips
Ginger carob buds
I added the carob and chocolate to the dry ingredients at the beginning, and when I mixed in the wet ingredients, they melted a bit. This was delicious, but if you prefer chunks, add the buds after the cookie dough has been formed.
1 tablespoon size cookie should cook nicely in an oven heated to 180 degrees Celsius for 10 minutes
I'm going to try adding strawberry and apricot jams, you might want to swirl them into the dough for a marbled effect, or gently fold them in for a burst of flavor. If you prefer chunks of jam, add them after forming the cookie dough.
