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JAM DROPS WITH RASPBERRY CHIA JAM

January 22, 2019

A healthy twist on the classic thumb print cookies, but still with the buttery melt in your mouth biscuit you remember from your childhood, these are the most delicious of all.

JAM DROPS WITH RASPBERRY CHIA JAM

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 107 (2,140)
  • Carbs: 11.5 (230)
  • Fat: 5.9 (118)
  • Protein: 2.1 (42)
  • Fiber: 0.9 (18)
  • Sugar: 1.5 (30)
  • Preparation time: 15 minutes
    Cooking time: 15 minutes
    Serves 20

INGREDIENTS

  • Biscuit
  • 125g butter, softened
  • ½ cup Nuvia Baking
  • 2 eggs
  • 1 tsp vanilla

  • Chia Jam
  • ½ cup frozen raspberries
  • 1 tbsp. water
  • 1 tbsp. chia seeds

METHOD

  • 1. Preheat the oven to 180C.
  • 2. Cream butter and Nuvia with electric beaters until light and fluffy. Beat in one egg at a time and then add in vanilla. Sift flour into butter mixture and then use a wooden spoon to fold flour into the mixture to form a stiff dough.
  • 3. Bread dough roughly into 1 tbsp pieces, roll into a ball in the palm of your hands and place on lined baking tray. Dip your thumb into flour and then press it into the centre of the ball and fill this with jam. Repeat with remaining cookies.
  • 4. Bake in the oven for 15 minutes or until slightly golden.
 

Author : Shelley Judge

Shelley founder of Shelley’s Good Eats is a nutritionist, recipe developer, food photographer and all round food creative. She has been cooking along side her mother since she was a little kid, and is now loves putting a healthy nutritious spin on the classics.Shelley studied a Bachelor of Food Science and Nutrition and Masters in Public Health Nutrition at the University of Queensland and is passionate about using her knowledge in nutrition to share the message of health and educate others about the importance of a healthy relationship with food – yes that means she loves eating cake.

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