These gluten-free jammy biscuits require a small ingredients list and are easy to whip up. A yummy one for the lunchbox (for kids and adults alike!)
Jam drops are OG biscuit royalty. They’re simple to make, cute-as-a-button, and nostalgic. You’ll find oodles of recipes online, as well as your old fashioned, most splattered, baking book.
Jam drops are comprised of a buttery, crumbly, vanilla plain biscuit; dotted with a dollop of jam in the middle.
As they bake, the jam spreads a little and goes very sticky, gleaming pretty like a gemstone. So good!
This version is a slight a spin on the classic. As there are already zillions of recipes for classic jam drops, I thought I’d have a go at working one that might fit the brief for my friends who have multiple food allergies or intolerances.
The recipe ended up gluten and egg-free, and adaptable to being dairy-free (and therefore vegan, too). Not bad!
A gluten-free flour is one free from gluten (a protein found in certain grains; including wheat, rye, spelt, and barley).
The spectrum of flours can range from ground raw grains to roots to beans to nuts to seeds; with the base ingredients determining functionality (and taste) in baking. Some simply work better than others!
Gluten-free flour blends are special mixes of flours designed to bake just like regular white flour, but are free from wheat and gluten (and often dairy and yeast). Ingredient panels will often show a mix of ground ingredients; commonly maize, tapioca and rice (out my side of the world, at least). While consistency varies product blend-to-blend, they’re typically trusted to ‘do the job’ like regular flour would!
Instead of regular white flour, these jam drops have a base of part plain gluten-free flour, part almond meal (aka ground almonds).
Together, they work well consistency-wise – due to its fibre content, almond meal helps retain moisture. But it also lends well nutritionally, adding nutrient diversity, by increasing the protein and fat content of the biscuit.