This Jam Drop recipe has taken me back to my childhood. Growing up my Mum would always make this treat, they were a favourite and still are. These biscuits are crunchy on the outside and gooey on the inside. They are a great activity for the kids to make and are a perfect addition to the school lunchbox.
I've swapped white flour to whole wheat flour, white sugar to coconut sugar and supermarket jam to a home made jam using berries and chia seeds. The jam is made using strawberries as they are in season for me, raspberries and blueberries also be used, or frozen berries if you can't find any fresh ones. I made my jam chunky as I like to add quite a lot to the biscuits.
2 cups whole wheat flour
1/2 cup butter, softened
1/4 cup coconut sugar
1 free range egg
1 teaspoon cinnamon
1 tablespoon chia seeds
1/4 cup strawberries - can use blueberries or raspberries
Pre heat oven to 180 degrees celcius on fan bake. Line an oven tray with baking paper.
In a bowl, whisk the egg and add the butter and sugar. Place in the flour and cinnamon and mix to combine.
Take heaped tablespoons of the mixture and roll into balls. Place each ball onto the baking tray and slightly flatten. Using your thumb, make an indention into each biscuit.
In a food processor, blend the berries and chia seeds together.
Spoon the jam into the centre of each biscuit.
Bake for 10-15 minutes or until golden and crisp. Allow the biscuits to cool slightly before transferring them to an oven rack to cool completely.