Ingredients
0 portion(s)
- 70 grams buckwheat grain
- 40 grams brown rice
- 30 grams almonds
- 80 grams raw suger
- 90 grams Butter
- 1 teaspoon vanilla
- 1 egg yolk
- 1/4 teaspoon GF baking powder
- 1/8 teaspoon xantham gum
- Your favourite jam
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6
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7Preparation
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Recipe is created forTM 31
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Recipe's preparation
Preheat oven to 150 degrees C. Line two cookie trays with baking paper
Place buckwheat, brown rice and almonds in TM bowl and mill for 30 secs on speed 10 to make flour. Set aside.
Place sugar in bowl and mill it for 3-4 seconds on speed 10
Add butter, egg and vanilla and mix for 20 seconds on speed 5
Add flour mix, baking powder and xantham gum and mix for 20 seconds on speed 5
Roll the dough into balls and place onto a lined tray with approximately 5cm between each. Using a wooden spoon handle press holes approx 1cm deep into the dough balls. Using a teaspoon fill holes with favourite jam.
Bake for approximately 20-25 minutes. Allow to cool on trays
Jam Drops
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentEasy Recipe to follow,
Easy Recipe to follow, perfect biscuit and taste awesome. These were a hit will the whole family. A real winner.
I have a little cafe in
I have a little cafe in Launceston and have been experimenting with GF recipes that I have found in this forum. These Jam drops are delicious and stay crunchy for at least a week or two in an airtight container. I have made them several times now and the only adverse reaction I had was when I used a home made (slightly runny) rhubarb and crabapple jelly insteat of jam. They spread out quite a lot more and the jelly kind of disintegrated into the cookie. The next time I used store bought raspberry jam and they worked a treat. Thanks for sharing the recipe!