Cranberry Jam Drop Biscuits

Imagery & recipe by Angela, Adelaide Out and About
Ingredients
- NOGO Cranberry Jam
- 2 eggs
- 3/4 cup caster sugar
- 2 1/2 cups gluten free self-raising flour
- 125 gr salted butter, dairy free optional
- Preheat the oven to 180 degrees
- Cream the butter and sugar
- Add the eggs, one at a time
- Add the flour to form a stiff dough. If the mixture is too wet, sprinkle a little more flour
- Line a baking tray with baking paper
- Break off small pieces of the dough mixture and roll into balls.
- Place the balls on the lined baking tray
- With your thumb, press a deep hole in the centre of each ball. (Ensure the hole is not too shallow, to ensure it will hold enough jam.)
- Fill the holes in the cookies with Cranberry Jam
- Bake at 180 degrees for approx. 20 minutes