Fun to make and yummy to eat these jam cookies are great for snacks at home or in lunch boxes! These cookies also make a great party treat and they are egg, gluten and nut free making life a little easier for everyone.
Preparation time: 15-20mins
Cooking time: 10-15mins
100g butter, soft
1 teaspoon lemon zest
1/4 cup maple syrup
one egg, room temperature
1/2 teaspoon vanilla extract
1 cup spelt flour
1/2 teaspoon baking powder
pinch of himalayan sea salt
1/2 cup of rice flakes or desiccated coconut
fruit conserve - strawberry, or plum jam work well
Pre-heat the oven to 180degC, then line a cookie tray with baking paper.
Cream the butter with the maple syrup.
Add the egg, lemon zest, vanilla extract and mix well.
Sift in the flour, baking powder and salt. Then add the rice flakes or desiccated coconut and mix well to form a dough.
Roll or press out the dough and divide into 15 (5x3), 16 (4x4) or 18 (6x3) pieces, depending on how big you want your cookies.
Then roll dough pieces into little balls.
Place the cookies on the tray with a good thumb width space between each cookie.
Now with your thumb, finger or the end of a wooden spoon, make an indent about 1cm deep in the middle of each cookie ball.
Using a small teaspoon, fill the holes with about half a teaspoon of fruit spread - just enough so it won't spill over during cooking.
Bake for 10-15mins until cookies are lightly golden in colour. Remove carefully from the oven and cool cookies on a rack. Once cooled, store in an airtight container for up to 4-5 days. These cookies are great for freezing too so a tasty snack is always on hand. They also make great party treats.