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Gluten-free jam drops

  • 0:45 Prep
  • 0:15 Cook
  • Makes 18

Ingredients

  • 150g unsalted butter, softened
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 1/2 cups gluten-free plain flour (see note)
  • 1 1/2 tablespoons raspberry jam

Method

  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease 2 baking trays. Line with baking paper.
  • 2
    Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add flour. Beat to combine.
  • 3
    Roll 1 level tablespoon of mixture into a ball. Repeat with remaining mixture to make 18 balls. Place balls, 4cm apart, on trays. Using the palm of your hand, flatten each ball slightly. Shape edges to remove any cracks.
  • 4
    Make an indentation in the centre of each biscuit (see note). Fill each indentation with 1/4 teaspoon jam.
  • 5
    Bake for 12 to 15 minutes, swapping trays halfway, or until light golden. Cool biscuits on trays for 15 minutes. Transfer to wire racks to cool completely. Serve.

Source: taste.com.au

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