- 10 Minutes
- 15 Minutes
- 20 Cookies
|2 cups wholemeal flour|
|1 ½ cups almond meal|
|1 tsp cinnamon|
|100g Liddells Lactose Free Spreadable Butter Blend|
|¾ cup rice malt syrup|
|½ cup jam of choice|
Preheat oven to 180 degrees C.
Line 2 cookie trays with baking paper
Place the flour, almond meal, cinnamon, rice malt syrup, and Liddells Lactose Free Butter
Blend in a bowl
Roll the mixture into small balls, leaving 2-3cms between each cookie
Using your thumb to make an indentation in the centre of each ball. Place 1 tsp jam into the centre of each cookie
Bake cookies for 15 minutes or until golden brown.