Similar to the Jam Fancies these little beauties are easy to make.

 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.  

 

Ingredients

Dry ingredients 

250 g Bakers' Magic Gluten free flour

125 g Caster sugar

1/8 tsp Salt

1/2 tsp Baking powder

 

Wet ingredients 

150 g Butter (melted)

1 Egg

2 tsp Vanilla

50 g Hot water

 

 Strawberry, raspberry or other berry jam

 

Method

Mix together the dry ingredients - Bakers' Magic gluten free flour, sugar, baking powder & salt. Set aside.

Completely melt the butter. Add in the vanilla, egg & hot water. Whisk with a fork to combine. 

Pour wet ingredients onto dry ingredients & mix with a wooden spoon/spatula. The mixture will be very sloppy at first - this is okay. 

Transfer the dough to the fridge until it is cold. Are you in a hurry to make the bikkies? If so pour/spoon the dough onto a large piece of baking paper, flatten the dough to approximately 1 cm thick, wrap it in the baking paper & put it in the fridge for at least 1 hour. 

Prepare a work surface - clean benchtop, pastry mat or baking paper. Transfer the dough to the work surface & knead until it is pliable.  

Turn oven on to 160^o C.

Line 2 baking trays. 

Take a teaspoon sized piece of dough and roll it into a ball. Transfer it to the baking tray. Push down in the middle of the dough to an indentation (I tried to make them as big as possible to get as much jam as possible without it overflowing too much when baking).  

Put a dollop of jam in the indentation in the dough. I used a combination of different fruit jellies I'd made (Strawberry jam, Apple & quince jelly, Vanilla, blackberry & apple jelly with an added bit of rose water - I blitzed the jelly combination with a stab blender. The colour is natural and from the blackberries & quince). 

 Bake in the oven for ~15 - 20 mins. It will depend on your oven & how big the dough balls are. Turn the trays halfway through cooking if your oven has a hot spot. 

Bring the tray(s) out of the oven & put them on cooling racks. Allow the biscuits to cool before trying them.

Are they crisp? or do they have a slightly soggy middle? How crisp the biscuits are depends on how long they were baked for & the runniness of the jam used for the middle.

If they are slightly soggy & you want a crunchier biscuit turn the oven on to 100 C. Stack the biscuits one slightly on top of another on a baking tray. Put the tray in the oven for approximately 1 hour. At 100 C the water in the biscuit will evaporate but the sugar in the jam won't burn.  

Ensure biscuits are cool before storing in an airtight container.

Simply enjoy!