Delicious and easy to make biscuits filled with your favourite jam? Sounds like the perfect afternoon tea treat to me.
Here’s a recipe you’ll want to add to your baking repertoire.
2 cups buckwheat flour
1½ cups almond meal
1 tsp ground cinnamon
½ tsp pink salt flakes
¾ cup maple syrup
½ cup light flavoured olive oil
1/3 cup Bonne Maman Jam. (I used Raspberry)
Preheat oven to 180°C. 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 – it helps to have slightly wet hands to do this – and place on baking trays lined with non-stick baking paper.
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. Remove and allow to cool on a wire rack. Makes 24.