As you can see with 3 posts in the past hour or so I have been busy baking today. The freenut butter cornflake slice is in preparation for the kids school lunch boxes that will be frozen, I also made these as I had this idea to recreate the good ol’ jam cookie! The girls really enjoyed helping me make these, we have a new jam in a squeezy bottle that makes these easy for the kids to help make, without having jam all over the place. I made this with only 1/2 a cup of sugar, usually cookies have 1 or so cups of sugar. But next time will try this with honey or rice malt syrup. But just wanted to see how I went with flavour to get the taste of a donut. This recipe is so basic and really tasty!! The other recipe I made is soooo amazing and so rich. Gluten Free too….triple layer peanut butter choc brownies!!
Gluten Free Jam Donut Cookies
2 cups gluten free SR flour
140 grams butter (or dairy free spread)
1/2 cup caster sugar
2 tsp cinnamon
1 tsp vanilla
Preheat oven to 180 degrees C. Beat butter and sugar for a couple of minutes in a mixer, add eggs and vanilla and beat til combined. In a separate bowl sift Flour and cinnamon and add to mixing bowl and mix until just combined, making a dough. Roll into balls and place on a baking tray lined with grease proof paper and gently flatten dough a little. Using the back of a wooden spoon create a dent in the centre of each one and drop a little jam in the indent. Bake for about 15-18 minutes.
My younger girls helped make these cookies and they helped set up the photo too, hence the lalaloopsy!