By now you might have realised that I'm a biscuit girl. Aside from the flavour, I love that they're so convenient to pop in a contain and take with me on the go. They also remind me of my childhood. My brother and I would often come home from school to freshly baked cookies, usually the highlight of my day! Although the ingredients have changed, the little girl in me has to fight the urge to eat the whole batch every time! I have visions of my mum standing there saying, you can have two, that's all. Then sneaking another while she turned her back. Ah the memories!! 

One of my all time favourite biscuits is the jam drop. Simple and traditional, just my style. I've revamped the recipe and it's a winner. Let me know if you eat the whole batch (I did!). 


You will need 

125g punnet of blueberries 
3 tbsp. water
1/2 tsp. cinnamon 


Combine all of the 'jam' ingredients in a saucepan over low heat until the blueberries soften and the liquid turns blueberry blue. (Such a beautiful vibrant colour!) Be sure to mix occasionally as the mixture heats up.

Remove the blueberry mixture from the heat. Using a potato masher, smash the blueberries so they all open. 

Place a colander over a bowl and pour the blueberry mixture through. Allow the liquid to separate from the berries. What you have on top is the 'jam'. You can use the blueberry 'sauce' (the left over part) on pancakes, muesli or porridge. 

You will need

1.5 cups almond meal 
1/2 cup shredded coconut 
1 tbsp. maple syrup 
1 tbsp. buckwheat flour 
1/4 cup raw honey 


Preheat oven to 180 degrees Celsius and line a baking try with baking paper. 

Add all of the biscuit ingredients together in a bowl, and mix with a wooden spoon. 

Make small balls with the mixture, place them on the tray and gently press in the centre to make a biscuit shape. This mixture will make approximately 15 biscuits.

Lick the bowl. 

Using the handle of a spoon, press a small well in the top of each biscuit. Be careful not to push it too deep, as the biscuits will fall apart while cooking. The well should be roughly the size of one blueberry. 

Using a teaspoon, fill each little hole with blueberry 'jam'. You can see in the picture that I overflow the hole a little bit, so they're super jammy! 

Bake for 10-15 minutes, until lightly golden. Allow to cool slightly and firm up before eating.