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!

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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!

Jam_Drops_Changing_Habits

Yields12 Servings

 6 tbsp butter
 0.5 tsp vanilla extract
 1.5 cups almond meal
 0.5 cups 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.

Ingredients

 6 tbsp butter
 0.5 tsp vanilla extract
 1.5 cups almond meal
 0.5 cups 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.

Jam Drops

Pick up available from our NZ warehouse at - 34 Clansman Tce, Gulf Harbour AK0930. Pick up times as requested by you txt 021537626. Thank you. Dismiss

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