For the cookie dough:
250g blanched almond meal
50g tapioca flour
75g coconut palm sugar
50g butter, room temperature
2 eggs
pinch of sea salt
For the jam:
350g fresh strawberries cut in half
2 tbs raw honey
¼ cup chia seeds
Preheat your oven to 180°C. Grease and line a baking tray.
To a bowl add the almond meal, tapioca flour and coconut palm sugar, and mix until combined. Add the butter, eggs and salt and mix together until a dough is formed. Set aside in the fridge to cool while you prepare the jam.
To a small saucepan add the strawberries and honey. Cook over a low heat until the strawberries have started to break down. Add the chia seeds, mix until combined and set aside to allow it to chill and thicken.
Remove the dough from the fridge and break off a small amount, roll it into a ball, pop it onto the baking tray and press it down. Using your knuckle create a small pocked in the centre of the biscuit for the jam. Continue this process until you have used up all of the dough. Allow a 5cm space between each biscuit. Add 1 teaspoon of jam into the centre of each biscuit, make sure the jam has been allowed to cool and set. Then bake for 35 minutes in the oven.
Allow to cool before serving.
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West Gosford NSW 2250
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