I can’t believe that another week has passed, and also that I have been so lax as to not post since last Friday. The end of the month is always very busy at work, but June is compounded by being both a quarterly performance month, plus end of financial year. Some long hours are on the way!
And what better way to get through the grind, and survive those extra mind-bending hours than with a sweet treat? My plate for this week’s Fiesta Friday contains some delectable little biscuits based on an Australian favourite – the Jamdrop.
Jamdrops are essentially a shortbread biscuit, where the dough is rolled into a ball, flattened and a dimple placed in the middle which is filled with jam prior to baking. They have been a favourite of mine since childhood, but with our dietary restrictions, they had been relegated to the memory drawer. I like nothing better than a challenge though, and finding a version of jamdrops to fit with our ‘Rawleotype‘ restrictions is a pretty big one!
The challenge – create a dairy free, gluten free, egg free and refined sugar free version of jamdrops. Hmmm – time for the thinking cap to go on. My colleague’s daughter has dubbed this type of baking as ‘fun free’, as all of the fun ingredients have been taken out. They may be fun free, but the end result was still darn tasty!
I digress though. In case you have not yet come across it, Fiesta Friday is a weekly celebration created by the amazing Angie A Novice Gardener, and is this week’s #20 co-hosted by Foodbod and Foodie On Board. It’s all about sharing ideas, activities, recipes and mixing and mingling. A delightful way to spend your Friday! Please come an join the party – click on any of the links in this paragraph to find more info.
- 1 1/4 cups blanched almond flour
- 1/4 teaspoon himalayan salt
- 1/4 cup grapeseed oil
- 2 tablespoons agave nectar
- 1 teaspoon organic vanilla extract (sugar free)
- 4 or 5 fresh strawberries
- 1 teaspoon coconut sugar
- Combine almond flour and salt in a bowl
- Make a well in the centre and add the grapeseed oil, agave and vanilla
- Stir until well combined
- Form dough into a ball and chill in the freezer for about 30 minutes
- Remove the strawberry hulls, and dice into small pieces
- Place strawberries into a bowl and sprinkle the coconut sugar over them; set aside whilst the dough chills
- Roll the dough into balls, roughly walnut size, then place onto a lined baking tray
- Flatten the balls to about 1cm thick
- Using your thumb, place a small dimple in the centre of each biscuit
- Place a few pieces of strawberry in each dimple
- Bake biscuits at 180 degrees Celsius for 5-10 minutes until golden
These biscuits do not keep well due to the fresh fruit, so they are best eaten on the day they are made. A perfect party plate!
I made these before discovering there are actually sugar-free jams available (I am very new to this sugar-free thing), so next time I will try traditional jamdrops.