Gluten free, vegan shortbread cookies with tart home-made raspberry jam. All you need with these is a cuppa!
Desserts
White Chocolate Jam Drop Cookies
By Victoria Yordonopulo
Home-made Raspberry Chia Jam
- 2 cups frozen (or fresh) raspberries
- 3 tablespoons Loving Earth Chia Seeds
- 2 tablespoons water
- 2 tablespoons maple syrup (Or use a few tablespoons of your favourite store-bought raspberry jam)
Flax egg Ingredients
- 1 tablespoon ground flax (aka flax meal/linseed meal)
- 3 tablespoons water
Dry Ingredients
- 1.5 cup almond flour
- 1/4 cup rice flour
- 1/2 tsp baking powder
- Pinch of salt
Wet Ingredients
- 1/4 cup Loving Earth coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
To Decorate
- Melted white chocolate, for drizzling
- Optional: 80g white chocolate, chopped, to mix through dough, for white choc-chunk cookies
- Step 1Prepare raspberry chia jam. Place the frozen raspberries, chia, water and maple syrup into a small saucepan. Bring it to a boil, stirring frequently for a few minutes until the raspberries have broken down and the mixture resembles compote. Continue to cook over the stovetop until the mixture has thickened. Add the maple syrup until it’s reached a desired level of sweetness then transfer to a clean jar and set aside.
- Step 2Preheat oven to 180 degrees Celsius fan-forced, and line a tray with baking paper.
- Step 3In a small bowl, prepare a flax egg, by combining ground flax seeds + water. Allow to sit for 5 minutes or so to thicken.
- Step 4In a mixing bowl, combine dry ingredients (almond flour, rice flour, baking powder, salt).
- Step 5Make a well in the centre of the dry mixture.
- Step 6In a separate bowl, whisk together wet ingredients (melted coconut oil, maple syrup, vanilla), and flax egg.
- Step 7Add wet mixture to dry mixture and mix to combine into a thick dough. If adding chopped white chocolate, add in now.
- Step 8Use a tablespoon to scoop out a heaping spoonful of dough. Roll into a ball, then flatten into a thick disk, and place on baking tray.
- Step 9Use thumb, or an oiled measuring teaspoon, to create an indent into the middle of each cookie.
- Step 10Spoon jam into the indent to fill.
- Step 11Bake cookies in oven for 6 minutes, then rotate tray 180 degrees, and bake for a further 6-9 minutes, or until cookies are lightly browned around the edges.
- Step 12Remove tray from oven, and allow cookies to cool on pan until cooled completely (the cookies will not be fully set fresh from the oven, but will harden up as they cool).
- Step 13Once cooled completely, melt white chocolate and drizzle over cookies.
- Step 14Store cookies in a container in the fridge for up to 1 week (if they last that long). Left over raspberry chia jam can be stored in the fridge in a sterilised jar.
