Raspberry Grappa Jam Drops
Laura SharradThis recipe is brought to you with the help of our friends at JC’s Quality Foods
Ingredients:
- 2 cups (300g) Buckwheat flour
- 1 ½ cups almond meal
- 1 tsp ground cinnamon
- ½ tsp sea salt flakes
- ¾ cup maple syrup
- ½ cup vegetable oil
- ⅓ cup raspberry jam
Method:
- Preheat the oven to 180°C (350°F).
- Place the flour, almond meal, cinnamon, salt, maple syrup and oil in a bowl and mix to combine.
- Roll heaped tablespoonfuls of the mixture into balls and place on baking trays lined with non-stick baking paper, allowing a little room to spread. Press your thumb gently into the middle of each cookie and fill with ½ teaspoon of the jam.
- Bake for 14–16 minutes or until golden and crisp.
