These dainty strawberry jam filled Gluten Free Biscuits are simple to make, and ideal for coffee or tea. A recipe that was accidentally created.
I had baked the “Gluten Free Stuffed Cookies” (see recipe here) that I have made in the past, but when I added the jam, they seemed too sweet. When I made the gluten-free lemon tartlets (see recipe here), I really liked that the base wasn’t so sweet. Well, I also used this dough in these cookies.
This not-so-sweet but crunchy dough was perfect for these cookies with homemade strawberry jam (see recipe here).
I also wanted them to be strawberry shaped, but I didn’t have a cutter in that shape. So I created it from 2 other designs: the heart and the 6-pointed star.
As you’ll see in the instructions, for each strawberry I used a heart, and half star. I poked holes in the heart with a fork and placed the half star on the top. This is in case you want to give your cookies a strawberry shape without special strawberry shape cookie cutter.
You can also use orange marmalade (see recipe here) or any flavor of marmalade you like. For a more playful mood, fill them with 3-4 different flavors.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Sift the flour into a large bowl and mix it with the xanthan gum.
Add the frozen butter into small cubes. Rub the butter with the flour until the mixture resembles breadcrumbs.
Sift the icing sugar on top and mix.
Add the lemon zest and rub again so all ingredients come together.
Beat the egg in a separate bowl and add it gradually. Use a fork or a spoon to knead/mix it until it forms a ball of dough that may be slightly sticky.
Wrap the dough in cling wrap film and place it in the fridge for 30 minutes . It’s very important this step because it will make easier to work with the dough.
Preheat the oven to 180°C/350°F.
When the dough is cold enough, roll out into a parchment paper about 3mm/ 1/8” thick or on a floured work surface, or between two shets of lightly floured parchment paper.
Use cookie cutter.
Since I don't have a strawberry shape cookie cutter, I did the following. I used a heart and a star design with 6 spokes. For every star I cut, I cut 2 hearts. The star, as you will see in the photos, I cut it in half.
I placed the heart, made holes with a fork and placed the half star on top. This is how the strawberry was formed.
Cut and place your cookies in a baking tray lined with parchment paper. Bake in the oven for about 12 minutes (depending on how powerful your oven is) until golden brown.
Let your cookies cool down well. Spread jam on the halves and then place the remaining halves on top.
Optionally sprinkle them with icing sugar before serving.
Ingredients
Directions
Sift the flour into a large bowl and mix it with the xanthan gum.
Add the frozen butter into small cubes. Rub the butter with the flour until the mixture resembles breadcrumbs.
Sift the icing sugar on top and mix.
Add the lemon zest and rub again so all ingredients come together.
Beat the egg in a separate bowl and add it gradually. Use a fork or a spoon to knead/mix it until it forms a ball of dough that may be slightly sticky.
Wrap the dough in cling wrap film and place it in the fridge for 30 minutes . It’s very important this step because it will make easier to work with the dough.
Preheat the oven to 180°C/350°F.
When the dough is cold enough, roll out into a parchment paper about 3mm/ 1/8” thick or on a floured work surface, or between two shets of lightly floured parchment paper.
Use cookie cutter.
Since I don't have a strawberry shape cookie cutter, I did the following. I used a heart and a star design with 6 spokes. For every star I cut, I cut 2 hearts. The star, as you will see in the photos, I cut it in half.
I placed the heart, made holes with a fork and placed the half star on top. This is how the strawberry was formed.
Cut and place your cookies in a baking tray lined with parchment paper. Bake in the oven for about 12 minutes (depending on how powerful your oven is) until golden brown.
Let your cookies cool down well. Spread jam on the halves and then place the remaining halves on top.
Optionally sprinkle them with icing sugar before serving.
- Makes 40 filled (double Biscuits). If it seems like a lot for you, then use this amount to make 12 gluten-free lemon tartlets (see recipe here) and 20 Jam Filled Gluten Free Biscuits.
- The dough for these cookies is relatively unsweetened to balance the sweetness with the jam, but if you want them sweeter, then use the recipe from the “Gluten Free Stuffed Cookies” (see recipe here) that I have made in the past.
- Depending on the size of your biscuits, you should adjust the baking time accordingly.
- Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.
Good Luck and Bon Appétit!!!
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