Recently, Kid 1 has assured both myself and The Yak that we are not cool. I was the first to transgress after daring to use the word ‘swag’, a young persons vernacular for ‘cool’ or ‘awesome’. The second infringement came from The Yak when he attempted a ‘dab’ (a particular two arm salute currently popular with the youth of today). After both incidents, the Cool Kid informed us that we were both totally cringeworthy and embarrassing.
He is wrong, I am cool. (Sorry Yak, you are being left high and dry here.) This mother can still drop some cool jam. Well, some cool jam drops. Gluten free, melt in the mouth with a tangy raspberry centre. Enjoyed by both young and old. And that’s just swag.
GLUTEN FREE JAM DROPS
WHAT YOU NEED
150g unsalted butter, room temperature
1/3 cup caster sugar
1 tsp vanilla essence
1 1/2 cups gluten free plain flour, sifted
1 1/2 tbls raspberry jam
HOW YOU DO IT
Preheat the oven to 180C and line two trays with baking paper.
Using an electric mixer, beat the butter, sugar and vanilla until it is light and fluffy.
Add the flour and beat to combine.
Roll one large teaspoon of the dough into a ball, place on the tray and slightly flatten it with the palm of your hand. Repeat with the remaining dough, I got 15 biscuits.
Using your thumb, place an indentation in each biscuit then spoon in about 1/4 tsp of jam on each biscuit.
Bake for about 12-15 minutes until each biscuit is very lightly golden.
Let the biscuits cool on the tray for about 15 minutes (don’t try and move them too quickly as they are delicate and could break) then place on a wire rack to cool completely.