Biscuits & Slices

Gluten Free Jam Drops

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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

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Snack
Servings: 30 biscuits

Ingredients

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

Instructions

  • Preheat oven to 160C.  Line 3 cookie sheets with baking paper.
  • Combine all ingredients except the jam in a food processor/ thermo machine (speed 6 10sec & then speed 2 for 2 mins)
  • Roll tablespoons of dough into ball & place onto cookie sheet.  Press down with thumb to flatten biscuit & make an indent.
  • Place about 1/2 tsp jam in the indent of each biscuit
  • flattened uncooked dough
  • uncooked dough with jam
  • Bake for 20 mins
  • 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?

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