Jam Drops

by | Dec 3, 2018 | 3 comments

A staple in most Australian households, we give the classic Jam Drop a healthy twist with delicious homemade jam and a gluten-free dough. Perfect with a cuppa for afternoon tea!

Yields12 Servings
 6 tbsp butter
 1/2 tsp Vanilla extract
 1/2 cup Almond meal
 1/2 cup Coconut flour
 1 egg
For the jam:
 1 cup raspberries (either frozen and thawed, or fresh)
 2 tbsp lemon juice
1

Combine the jam ingredients in a pot and place on a high heat, stirring well until the sugar dissolves and the mixture boils. Then reduce heat and simmer for 25 minutes, stirring occasionally until the mixture thickens. Set aside to cool.

2

In a bowl. whisk together the butter, egg and vanilla extract. Add the almond meal, rapadura sugar and coconut flour and mix well with fingers. Roll the mixture into a ball shape and wrap in a Bee Eco Wrap (https://changinghabits.com.au/product/bee-eco-wraps-5-pack/) and place in the fridge for 30 minutes.

3

Preheat oven to 170 degrees Celsius and line a baking tray with baking paper.

4

When it's time to remove the mixture from the fridge, roll into 12 small balls (using about 2 tsp of dough for each).

5

Press your thumb into each of the balls to form an indentation about half an inch wide and an inch deep. Spoon 1 tsp of the jam into each indentation.

6

Bake the cookies for 20-25 minutes, until lightly golden and then transfer to a wire rack to cool.

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Ingredients

 6 tbsp butter
 1/2 tsp Vanilla extract
 1/2 cup Almond meal
 1/2 cup Coconut flour
 1 egg
For the jam:
 1 cup raspberries (either frozen and thawed, or fresh)
 2 tbsp lemon juice

Directions

1

Combine the jam ingredients in a pot and place on a high heat, stirring well until the sugar dissolves and the mixture boils. Then reduce heat and simmer for 25 minutes, stirring occasionally until the mixture thickens. Set aside to cool.

2

In a bowl. whisk together the butter, egg and vanilla extract. Add the almond meal, rapadura sugar and coconut flour and mix well with fingers. Roll the mixture into a ball shape and wrap in a Bee Eco Wrap (https://changinghabits.com.au/product/bee-eco-wraps-5-pack/) and place in the fridge for 30 minutes.

3

Preheat oven to 170 degrees Celsius and line a baking tray with baking paper.

4

When it's time to remove the mixture from the fridge, roll into 12 small balls (using about 2 tsp of dough for each).

5

Press your thumb into each of the balls to form an indentation about half an inch wide and an inch deep. Spoon 1 tsp of the jam into each indentation.

6

Bake the cookies for 20-25 minutes, until lightly golden and then transfer to a wire rack to cool.

Notes

Jam Drops
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3 Comments
  1. Claudine

    Is there a replacement for almond meal?

    Reply
    • JOANNE MCPHEE

      I use GF flour inplace of nuts for school biscuits.

      Reply
    • Laura

      I would also like to know the answer to this question as I was hoping to take a nut free version to my sons school

      Reply

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