Rhubarb & ginger jam drop biscuits (2)

Because my first batch of rhubarb & ginger jam drop biscuits only yielded 12 cookies that were never going to last long, I promptly decided to make another batch with some tweaks. 

Rhubarb & ginger jam drop biscuits

Ingredients

yields 15-16 pieces

1 C all-purpose baking mix + 2 tbsp almond flour

1½ - 2 tbsp xylitol

¼ C butter, room temperature

1 mini pullet egg  + 1 large yolk

½ teaspoon vanilla bean paste

Rhubarb & ginger jam

Instructions

1. In a medium bowl, blend the baking mix, almond flour, xylitol, and butter.
2. In a separate bowl, lightly beat the egg, yolk, and vanilla.
3. In 3-4 batches, add in the egg mix into the baking mix. Taste the batter and add more sweetener if desired. This creates a sticky, wet dough.
   
4. Chill the dough in the freezer for 30-45 minutes till firm.
   
5. Preheat the oven to 175°C.
6. Using a heaping tablespoon measurement, form dough into balls and place on a non-stick (or parchment lined) baking sheet. (Each ball weighs around 20g.)
   
7. Using the back of a teaspoon, press the dough ball down a bit to flatten.
8. Using the back of a teaspoon, thimble, or a pastry tip, make an indention in the middle of the flattened dough ball for the jam.
9. Drop ½ - 1 teaspoon of jam into the indention of each biscuit.
   
10. Bake 12-14 minutes or until the biscuits just start to brown.
    
11. Cool on wire rack and store in the fridge (this helps to firm up the biscuits).
    

These turned out perfect, light in texture but substantial to the bite. I'm going to try other jams, in fact, there's a jar of blackcurrant and Guinness jam that awaits!