Rhubarb & ginger jam drop biscuits (1)

This is a recipe adapted from Wheat Free Market. These biscuits are cake-like in texture but very light. They go very well with tea (or milky tea as Husband says!). If you like a firmer texture, freeze them for an hour or so and serve.

Rhubarb & ginger jam drop biscuits

Ingredients

Yields 12-16 pieces

1 C all-purpose baking mix
1½ tbsp xylitol
¼ C butter, room temperature
1 large egg white
½ teaspoon vanilla bean paste
Rhubarb & ginger jam

Instructions

1. In a medium bowl, blend the baking mix, xylitol, and butter.
   
2. In a separate bowl, lightly beat the egg white and vanilla.
   
3. In 3-4 batches, add in the egg white 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 fridge for at least 30 minutes.
   
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.
   
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). 
    

Notes

• The original recipe says this makes 16 biscuits. I'm guessing it's 16 bite-size cookies.
• After refrigerating for 30 minutes, the dough was still sticky, a bit too much to work easily with. For my next batch (recipe to come), I froze the dough for an hour and it worked much better.