Who doesn’t love jam in a cookie?As a child I would go with my mum to an Italian bakery and we would eat these delicious jam filled sugar heart biscuits with our morning coffee. I just had to recreate a healthy version, and these turned out perfectly!
2tbsppure maple syrupfor those asking where to get this, I get mine from Woolworths
2tbspmelted almond butterOR oil - I used avocado oil
7tbspmilk of choiceI used almond
FOR THE JAM
½cupcoconut sugar OR maple syrup
Squeeze of lemon
For the jam, add water, the raspberries, sugar and chia seeds and bring to boil.
Allow to simmer on a low heat. Add more water as needed, but allow chia seeds to swell and for the jam to thicken, stirring when needed.
Allow to simmer for roughly 30 mins.
In the mean time, combine all ingredients together to make the biscuit. Mix until it forms a dough like consistency, that holds together firmly. Place the dough in between two pieces of baking paper, and roll out into a thin sheet.
Use a cookie cutter and cut into circle cookies, and use a smaller heart shaped cookie cutter to cut out the window of roughly half the cookies.
Bake in the oven at 180°C until the batch becomes golden. Take out and allow to cool.
By this time your jam should be thick. Stir in a squeeze of lemon juice.
Once cookies have cooled, place jam on top of the flats side of the cookie that doesn’t have a heart shape cut out of it. Top with a cookie that has a heart cut out of it, and allow the jam to show through the heart ❤
If you would like to use Stevia instead to sweeten, you can lower the coconut sugar to 1/4 cup and add 6 drops of Stevia instead .