I got back into the kitchen on the weekend and made these Gluten Free Blackberry Jam Drop Biscuits. Since returning from Queenstown, I have been so busy catching up with friends and family and starting the crazy job of planning a wedding that I have had so little time to bake or blog.
I’ve loved celebrating my recent engagement with everyone but I have really missed baking and writing on my blog. The original biscuit recipe was from my beautiful nan that I adapted it to be gluten free and include blackberry instead of raspberry jam.
Like most of my recipes you can make the biscuits with normal flour (gluten containing) by simply switching over the flours. You can also use any flavour of jam you want and they will still taste great. Or if you have more time you can always make your own jam to go with the recipe. I do usually like to make my own jam for this recipe but for now it had to be the store bought kind.
Thanks for reading!
- ⅓ cup unsalted butter
- ⅓ cup caster sugar
- 2 tablespoons milk
- ½ teaspoon vanilla essence
- 1 cup gluten free self raising flour
- ⅓ cup gluten free custard powder
- 2-3 tablespoons blackberry jam
Preheat oven to 180°C and line two baking trays with baking paper.
Use electric mixer to beat butter and sugar until pale and creamy. Add milk and vanilla essence and beat until combined. Add sifted flour, custard powder and mix to form a soft dough.
Roll a teaspoon of mixture into a ball and place 3cm apart on baking tray. Use your finger to make an indentation in the centre of each ball and fill the hole with ¼ or ½ teaspoon of jam as desired. Then bake for 15 minutes.