Biscuits & Slices

Gluten Free Jam Drops

I have adapted this recipe from my version of a gluten free Shortbread Creams recipe that I use.  Gluten free biscuits can often spread on the tray & you can end up with 1 large “biscuit”.  However I’ve found that these work well.  After experimenting more with making gluten free chocolate afghan biscuits, I believe that egg helps these biscuits keep their shape.

pre-cooked with jam
uncooked dough with jam

I have made these gluten free jam drops a few times now & my husband really likes them.  When I made the last batch I had some leftover mock cream from making gluten free neenish tarts (mine had a little raspberry jam in the bottom, the mock cream & where topped royal icing & melted choc on one side).  To use up the mock cream I made gluten free “neenish” jam drops.  Once the jam drops were cooled, I simply added a little of the mock cream on top with a drizzle of melted chocolate over the top.

neenish jam drops

Here is my recipe for the jam drops:

Gluten Free Jam Drops

  • Servings: approx 30 biscuits
  • Difficulty: easy
  • Print


  • 250g butter or dairy free alternative
  • 167g brown rice flour
  • 167g cornflour (corn starch)
  • 83g tapioca flour
  • 83 g yellow maize flour
  • 2 eggs
  • 200g caster sugar
  • 4 tsps vanilla extract
  • rasberry jam


  1. Preheat oven to 160C.  Line 3 cookie sheets with baking paper.
  2. Combine all ingredients except the jam in a food processor/ thermo machine (speed 6 10sec & then speed 2 for 2 mins)
  3. Roll tablespoons of dough into ball & place onto cookie sheet.  Press down with thumb to flatten biscuit & make an indent.
  4. Place about 1/2 tsp jam in the indent of each biscuit
  5. Bake for 20 mins
  6. Allow the cookies to cool & enjoy or top with mock cream & a drizzle of chocolate to make “neenish” jam drops.

Do you have a fail proof gluten free cookie recipe?

1 thought on “Gluten Free Jam Drops”

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