Makes 22 | Prep 20 minutes | Bake 25 - 30 minutes
- 200 g (1 1/2 cups) light spelt flour or gluten-free flour mix
- 1/2 tsp baking powder
- 100 g (1/2 cup) butter or non-dairy butter, chilled
- 50 g (1/4 cup) maple syrup
- 125 ml (1/4 cups) berry jam
Preheat the oven to 180 C.
Sieve flour and baking powder into a bowl. Rub butter into flour and create a fine breadcrumb consistency.
Gradually mix in maple syrup and shape into a ball. Roll out on a lightly floured work surface and cut out desired shapes (rounds/squares).
Fill each shape with jam and fold over to close.
Bake for 15 - 20 minutes until crust is slightly golden. Transfer to a wire rack and let cool.
Store in an airtight container in the fridge for two weeks or freeze for up to three months.