Jammy Gem Biscuits
I bet you can’t resist a crunchy biscuit sandwich filled with sweet, fruity jam? These are always a hit, especially with that little cut-out top and the jam showing through the window.
These spelt biscuits are lightly flavoured with lemon zest and cardamom to add gentle, warming spice. The jam is refined-sugar-free, made with berries, chia seeds and honey. This recipe is a winner as it is packed with protein and fibre to help keep tummies full for longer.
Find the gluten-free, dairy-free and nut-free switches in the cook’s tips below.
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Jammy Gem Biscuits
Ingredients
Biscuits:
- 80 g Butter
- 40 ml Maple syrup (or honey)
- 80 g Coconut sugar (or light muscovado sugar)
- 0.5 tsp Vanilla extract
- 1 Egg (lightly whisked with a fork)
- 1 Lemon (zest only)
- 300 g Spelt Flour
- 0.5 tsp Baking powder
- 0.25 tsp Cardamom (ground)
Jam:
- 300 g Frozen berries
- 2 tbsp Chia seeds
- 2 tbsp Honey (or maple syrup)
Instructions
To make the biscuits:
- Preheat the oven to 180°C (conventional) or 160°C (fan). Line two baking trays with parchment or silicone mats.
- Melt the butter in a saucepan. Add the maple syrup, coconut sugar, vanilla extract, lemon zest and egg. Mix well with a wooden spoon.
- In a large bowl mix the spelt flour with the baking powder and ground cardamom. Then add in the liquid ingredients from the saucepan and fold into a smooth biscuit dough.
- Pop a little flour onto a flat surface and roll out the dough with a rolling pin until it is even and about 2-3mm thick.
- Cut the biscuit dough into circles with a cookie cutter. With half of the circles, using a mini cookie cutter also cut out a heart, circle or star shape from the middle.
- Place the biscuits onto baking sheets silicone mats. Bake for 12-14 minutes until golden brown. Then pop on a cooling rack.
To make the jam:
- Whilst the biscuits are cooking, make the chia jam. Simply add the frozen berries, chia seeds and honey to a saucepan and cook on a medium heat until it thickens into a jam like consistency. This should take around 5-8 minutes. Then remove from the heat and let it cool.
To assemble:
- Once the biscuits and chia jam have cooled, spread a little jam in the centre of the full circle base biscuits and then pop the biscuits with the shape cut out on top to make a scrumptious jammy biscuit sandwich!
Notes
- Dairy-free: Use a dairy-free spread or coconut oil instead of butter.
- Gluten-free: Use a gluten-free plain flour blend instead of the spelt flour and check your baking powder is gluten-free.
- Egg-free: Use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water, left to thicken).
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
NB. This recipe has been updated and improved from the one originally published 5/2/2020.
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Is there an egg free alternative to this recipe?
If you use a “flax egg” – 1 tablespoon ground flax mixed with 3 tablespoons water that should work nicely. Have fun baking!
Many thanks, I’m looking forward to trying out this recipe