So I worked out that I’d made so many batches of jam drops during the week and because 6 little people are all at home with me that they are lasting about 30 minutes and then all gobbled up. Even hubby came in and asked what happened to the baking we’d done this week. All gone. And I haven’t eaten any because I’ve tried to do GAPS. Well try being the key word because I’m not ready to give up my coffee with a dash of milk. Well that and I did have 2 handfuls of hot chips because they were so hot, smelled so good and were in my hand so I couldn’t say no. So excusing those two things I’ve stuck to the full diet on GAPS last week and lived to tell the tale. Just. Remind me to write a post about it. Great for your waistline because most of my favourite foods are not on the allowed foods list. But week 2 here I come.
Anyway, back to the biscuits. So we make these as jam drops but I realised I had to stop making them as individual biscuits and just double batch them. And at first I was using all self raising flour but they were expanding on the tray so I settled on a mix of self raising and plain and they were just right. And I finally found a use for the mix of tins I had in my pantry for a few years. I love to save tins but don’t always get around to using them but these are great for jam drops as you don’t need to stack a layer on top and ruin the lovely jam.
To make these gluten free just use a good gluten free flour like white wings or woolies macro (I say good because they are a cup for cup substitute and work well) and check your jam if you are using it that it’s gluten free too. No other changes and we use a range of flours and have great results.
- 1 cup raw sugar or caster (about 250g)
- 250g unsalted butter
- 1-2tsp vanilla extract
- 2 eggs
- 1½ cups plain flour (225g)
- 1½ cups self raising flour (225g)
- jam for jam drops
- Place raw sugar in TM and process 10 seconds on speed 9. If you are using caster sugar skip this step as it's just the way I turn raw sugar into caster.
- Add in butter (cubed) at room temperature and mix for 20 seconds speed 4. Scrape down sides of bowl.
- Add in vanilla and eggs and process another 20 seconds on speed 4.
- Add in flour in 2 batches and I process on speed 3 for about 30 -40 seconds and do a scrape down inbetween.
- **Roll into balls about the size of a walnut or smaller and then flatten with a fork for a plain biscuit or press down with your thumb to create an imprint and fill with some jam
- Bake in a preheated 180 degrees oven for about 12-15 minutes. Leave to cool on tray for a few minutes as they are soft but will look lightly golden. Then transfer to a cooling rack.
- It is from the cooling rack that they seem to disappear in our house!
- If you don't have a thermomix then cream the butter and sugar. Add in the vanilla and eggs one at a time and combine. Add in the sifted flour gently stirring as you go and then mix it all together well. I often use my hands to get the last of the flour in. Follow from **