METHOD – MAKES 70 SMALL COOKIES

• COMBINE DRY INGREDIENTS IN A LARGE BOWL

• COMBINE WET INGREDIENTS IN A SEPARATE BOWL, THEN POUR INTO DRY AND MIX THOROUGHLY.  ALLOW TO SIT FOR 10MINS

• PREHEAT OVEN TO 190 DEGREES. LINE BAKING TRAYS WITH BAKING PAPER (I FIT 16 COOKIES PER TRAY AND COOKED ON THE MIDDLE SHELF OF THE OVEN)

• SCOOP OUT TEASPOONS OF MIXTURE, ROLL INTO BALLS THEN FLATTEN INTO DISCS ON TRAY (ABOUT 3MM THICK) WITH THE PALM OF YOUR HAND

• DROP 1/4 TSP OF JAM ONTO THE CENTRE OF EACH COOKIE

• BAKE FOR 10MINS OR UNTIL GOLDEN.  ALLOW TO COOL ON TRAY FOR 5MINS BEFORE TRANSFERRING TO A COOLING RACK TO COOL COMPLETELY

• STORE IN AN AIRTIGHT CONTAINER.  OR EAT THEM ALL 

*I USED ‘HENRY JONES AND CO’ RASPBERRY AND CHIA JAM.  NO ADDED SUGAR OR ARTIFICIAL INGREDIENTS, CAN BE PURCHASED AT COLES AND WOOLWORTHS