Gluten Free Jammy Dodgers
These simple easy to make gluten free jammy dogers are a perfect sweet treat for all those who can't tolerate gluten.
For The Star Biscuits
- 200 grams Quinoa Flour
- 1 Orgainc Egg
- 3 tbsp Mayple Syrup
- 100 grams Organic Butter or Coconut Oil Softened / room temperature
- 1 tsp Vanilla Essence
For the Jam
- 100 grams Frozen Raspberries
- 100 grams Frozen Blueberries
- 1/3 sachet Geltenine (optional)
For the biscuits
Pre-heat a fan oven to 180˚C
In a large bowel combine the butter and maple syrup together with wooden spoon. Mix until creamy and smooth
Add the vanilla essence and the egg and continue to combine together before adding the quinoa flour. You may find that you need to use your hands to combine into a dough.
Place the dough between two sheets of grease proof paper and roll the dough until it is 5mm thick. Place it in the fridge for 5 mins to rest.
Before to use your star shaped cutters to cut the dough you need to pull the two sheets away from the dough, place the dough back on to one of the sheets. Take your cookie cutters and start to cut the dough. Using a smaller star to cut the star shaped windows for the top layer. Place them on baking trays and put them into the often for 15 mins or until they start to go golden brown.
Once golden brown take them out of the oven and allow the to rest and cool for 15 mins.
For the Jam
Place the frozen berries into a small pan and put the pan onto a medium to high heat.
Allow the berries to melt. Continuously mix them with a wooden spoon until the raspberries have fallen apart. Employ the help of a stick blender to blend the berries until semi smooth in constancy.
Let the berries reduce for 10 - 15 mins before taking them off the heat and adding gelatine.
Add a small dollop of jam to the base of each star before adding the star with the hole in it to the top. Use the jam to hold the two sides together.
These will keep in an air tight box for 2-3 days though if your house is anything like mine they won't make it that long!