Jam Drops
These cookies are for all those gluten intolerant individuals out there, who since being diagnosed have missed out on their Grandma’s Jam Drops! This may be a little dramatic but if you have a gluten intolerant friend or family member that has a sweet tooth, you will know what I am talking about.
Ok, so these biscuits may not be the most nutritionally nourishing. I can however, guarantee they will be nourishing to the soul. The smell of these Jam Drops cooking is nostalgic. These old-fashioned biscuits will bring joy to your family and friends, with the added benefit of being gluten-free. If you need to make them dairy-free as well, substitute the butter for a dairy-free spread!
SERVES: 12-15 BISCUITS
PREP: 15 MINS
COOK TIME: 15 MINS
INGREDIENTS LIST:
1 cup Orgran self-raising flour
½ cup Orgran custard powder
1 cup OWN desiccated coconut
½ cup OWN organic raw sugar
1 Orgran ‘No egg’ (combine 1tsp. Orgran egg replacer & 2 Tbsp. water)
125g True-Organic butter, melted
½ cup St Dalflour raspberry jam
Gluten-free
Vegetarian
Egg-Free
DIRECTIONS:
Preheat oven to 180C and line two baking trays with baking paper.
Combine flour, custard powder, desiccated coconut and sugar. Add egg replacer and butter then mix with wooden spoon until a dough is formed.
Roll into balls, then use your thumbs to create a hollow in the middle of each cookie. Then, spoon a teaspoon of jam into each cookie.
Bake in oven for 10-15 minutes or until they start to get a golden edge.
Remove from oven and allow to cool for 5 minutes, then place on a cooling rack to cool completely.
