Almond and raspberry chia jam drops recipe
Beautifully bright and delightfully sweet, these crumbly almond butter biscuits have fruity raspberry chia jam centres. Try this easy baking recipe for a sumptuous snack or elegant afternoon tea treat. See method
- 75g butter
- 100g almond butter
- 100g golden caster sugar
- 1 x 100g pack ground almonds
- 200g plain flour
- 1 vanilla pod, seeds scraped
For the chia jam
- 1 tbsp chia seeds
- 75g raspberries
Each serving contains
of the reference intake
- Preheat the oven to gas 3, 170°C, fan 150°C. Line a baking sheet with nonstick baking paper.
- To make the chia jam, blitz the chia seeds and raspberries in a food processor until well combined. Tip into a bowl, cover with clingfilm and leave to set in the fridge for 2 hrs.
- In a large bowl, beat together the butter, almond butter and sugar until light and fluffy using an electric mixer. Stir the almonds, flour and vanilla seeds into the mixture and mix well.
- Divide the mixture into 16 and roll into walnut-slzed balls. Flatten each with the palm of your hand and then press your thumb into the middle to make an indent. Arrange on the baking sheet and cook for 20 mins.
- Remove from the oven. Carefully spoon a little of the chia jam into the middle of each drop and then return to the oven for 10 mins or until the jam has softened slightly and the biscuits are light golden.
- Remove from the oven and leave to cool for 10 mins before lifting from the tray with a palette knife. Delicious eaten while still slightly warm.
Freezing and defrosting guidelines
Freeze once shaped but before baking. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Remove from the packaging and bake according to recipe, straight from frozen, adding 5 mins to timings provided, or until golden.
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