Peanut Butter Jam Drop Biscuits Gluten Free

Peanut Butter Jam Drop Biscuits Gluten Free

Today I’m sharing these Gluten Free Peanut Butter Jam Drop Biscuits.

I’m sure it comes as no surprise that a lot of my childhood memories involve food. I remember eating Nan’s Yo-Yo raw biscuit mixture out of the bowl and jam drop biscuits (just like my Blackberry Jam Drop Biscuits (Gluten Free)). So when I came across a peanut butter jam drop biscuits, I just knew I had to make them.

If you enjoy peanut butter you need to bake these biscuits. They have the perfect ratio of peanut butter and just melt in your mouth!

Thanks to the Food Fanatic website for the original recipe I then modified to be gluten free and contain less sugar.

Happy Wednesday folks,

The Naughty Dietitian

xoxo

Peanut Butter Jam Drop Biscuits Gluten Free
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Peanut Butter and Jam Drop Biscuits Gluten Free
Prep Time
30 mins
Cook Time
12 mins
Total Time
32 mins
 
Servings: 40 biscuits
Ingredients
  • cups gluten free plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup (255g) peanut butter
  • 110 grams unsalted butter, softened
  • cup brown sugar, packed
  • cup table sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup strawberry jam (Could substitute for any type of jam)
Instructions
  1. Preheat oven to 175°C and line two baking trays with baking paper. In a large bowl, combine flour, baking powder, and baking soda. Set aside.

  2. Using a stand mixer, fitted with the paddle attachment on medium speed, beat the peanut butter, butter, brown sugar, and sugar until light and fluffy.

  3. Add egg and vanilla extract and beat on low speed until combined. Then add dry ingredients, and continue to beat on low speed until combined.

  4. Roll a heaped teaspoon of mixture into a ball and place 5cm apart on the baking tray. Bake for 8 minutes, or until puffy before removing from the oven to make an indentation in the middle using the end of a wooden spoon. 

  5. Return to oven, and bake for an additional 4-5 minutes, or until the edges of the biscuit are golden brown. Allow to cool on the tray for 5 minutes before transferring to a wire rack to completely cool. 

  6. In a microwave-safe bowl, heat jam for 45-60 seconds, stirring the jam until it's runny and loose. Spoon ¼-½ teaspoon of jam (as desired) into the centre of each biscuit and allow the jam to cool before eating.

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