These biscuits remind me of my Gran. When I was younger I used to stay with her during the week because it was closer to my school and she always just let me run riot in her kitchen. I would be experimenting and making such a mess and she was always so perfectly patient with me and of course she always loved everything I made! (I’m sure there were many a dodgy creation!) She was English and I know she would have loved these biscuits. I can credit her for largely developing my love of food and cooking. This recipe is dedicated with gratefulness to her ♥These biscuits are a really shortbready style. They are great with a cup of tea and also as a little lunchbox treat. This recipe is gluten free, egg free, nut free and refined sugar free.
Preheat the oven to 150ºC.
Add all the ingredients except for the jam into a food processor or thermomix. Process the ingredients until the mixture first goes to a bread crumb like consistency, then clumps together in a ball.
Remove and pat into a ball and put in the fridge to chill for half an hour (don’t skip this part!).
Cut the mixture into quarters. Take one quarter and cut off tablespoon size chunks of mixture and with damp hands roll into balls.
Place the balls on to oven trays lined with baking paper and repeat with the remaining mixture.
Push the balls down to make them a bit flatter then, with your finger or the end of a spoon, push in the center to make a little dip (where the jam will go).
Now take about 1/4 teaspoons of the jam and place it into the dip of the biscuit.Bake in your preheated oven for 15 minutes until just golden.
Allow to cool completely (don’t be tempted to take them off straight away!) Once cooled keep in an airtight container in the pantry. These will keep for 5 days.
Enjoy these little biccies! Glow for life,