Jam Drops
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Cook time: 
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Serves: 18
 
Ingredients
  • 125g vegan margarine
  • 125g castor sugar
  • 150g gluten free plain four
  • 100g almond meal
  • ¼ cup almond milk
  • 1tsp cinnamon
  • ½ cup raspberry jam (approx.)
  • ¼ cup rice flour (approx. - for rolling biscuits)
Instructions
  1. Pre-heat oven to 175°C (345°F)
  2. Use electric mixer to mix margarine until smooth. Add castor sugar and mix until all sugar has been incorporated and mixture is creamy.
  3. Add all dry ingredients (except rice flour). Mix until all combined.
  4. Add milk and mix.
  5. The mixture will be pretty sticky. Flour your hands with rice flour, take about 1 tbsp of mixture and roll into a small ball. Place on a tray covered with baking paper and continue until all mixture is used. I usually use my thumb to create the hole for the jam. Cover your thumb (or whatever else you are using) with rice flour and put a small indentation into the biscuit. When all done, fill the holes with jam. I usually use 2 teaspoons and scrap the jam from one into the biscuit with the other spoon.
  6. You can use as much jam as you like but if you are wanting tidy little biscuits, then don't overfill the hole. If you are just eating them at home yourself, go crazy - who cares if the jam overflows and makes the biscuit messy. In life, I like neat, tidy and pretty but in jam drops, I am prepared to sacrifice that for more jam!
Recipe by my vegan plate at https://www.myveganplate.com/jam-drops/