Rustic Hazelnut Jam Drops
Ingredients
- 1 cup Hazelnut Meal
- 1 cup Gluten Free Flour
- 1/3 cup Rice Flour
- 1/2 tsp Baking Powder
- 100 grams Butter
- 1/2 Cup Caster Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- Strawberry Jam
Instructions
- 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.
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.