Lilac & Raspberry YQ Thumbprint Cookies

Method

1. If using lilac sugar, powder it in a blender or food processor (keep a little back for dusting). Mix the sugar with both flours and the cardamom in a large bowl.
2. Rub the cold cubed butter into the dry ingredients (or pulse in a food processor) until it resembles breadcrumbs.
3. Add the egg yolks and knead until a stiff, smooth dough forms. Add a tablespoon of water if the mixture is too dry. Wrap and chill in the fridge for 30 minutes.
4. Preheat oven to 200°C (180°C fan) and line two baking sheets with parchment.
5. Divide the dough into two sausages and slice each into 12 pieces. Roll each piece into a ball (you should have about 24).
6. Place on the tray and use your thumb or index finger to make a depression in the centre of each.
7. Using a teaspoon, add a small amount of raspberry jam into each depression.
8. Bake for 15 minutes or until starting to brown at the edges. Cool on a rack and store in an airtight container for up to two weeks.