Rustic Hazelnut Jam Drops

Another biscuit recipe, I know, but these are worth it. I promise.

rustic bikkie

rustic bikkie

rustic bikkie_4

I love having something to offer guests, friends and random pop ins, and nothing says “welcome to my home” like a plate of freshly baked biscuits and a cup of tea. Actually, after a very recent interstate move it’s more a case of “not quite feeling homely yet, here have a delicious homemade biscuit”.

And these biscuits sure are homely and moreish. Rich with hazelnut meal and a good dollop of jam (I’ve used a homemade strawberry and balsamic jam, the recipe will be posted soon) but any good quality jam will do. The biscuits are both soft and meally but sweet and have a rustic look which just adds to their delicious charm.

Rustic Hazelnut Jam Drops

1 cup hazelnut meal
1 cup GF plain flour
1/3 cup rice flour
1/2 tsp baking powder
100g butter
1/2 cup caster sugar
1 tsp vanilla extract
1 egg
Strawberry jam


Preheat oven to 180C and line baking trays with silicone paper.
In a food processor cream sugar and butter until pale.
Add egg and vanilla and whiz until just incorporated.
Add remaining ingredients and whiz until just combined.
Roll dessert spoon worth of dough into rounds, then push your thumb into the ball to create a dent. Spoon a little jam into the dent.
Allow 3cm for spreading between the biscuits.
Bake for 10 – 15 minutes. Allow to cool on the trays.

And for the notes……
This biscuit dough freezes really well. I make a double batch with half going in the oven and half being frozen in a single layer after the thumb print step, but before the jam is dolloped on. After the biscuits are completely frozen they can then be stored in a container in the freezer. When you need some biscuits (say when you know someone is popping in) just preheat oven, put frozen biscuits on a lined tray, dollop on jam and bake for 5-8 minutes longer than recipe.
Hazelnut meal is found at most major supermarkets, health food shops or online. Or you could make your own. Simply pulse hazelnuts in a food processor until you have a fine breadcrumb texture. I would recommend sieving you hazelnut meal to remove any inconsistency.


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