I bake these biscuits with a recipe by Donna Hay. It's a contrast from the usual jam drop biscuit recipes.
They have an 'earthy' flavour.

160gr buckwheat flour
90gr almond meal
1/2 cup maple syrup
1/3 cup light olive oil
1 teaspoon vanilla extract * (or cinnamon)
No added sugar fruit jam * I use St. Dalfour berry flavours

In a large bowl, add the flour, almond meal, maple syrup, oil and vanilla extract.
Using a spatula, mix well to combine.
With a measuring tablespoon, spoon onto lined baking trays. * this mixture can be sticky.
Gently press thumb or finger into the middle of each biscuit to make an indent.
Fill each biscuit with 1/2 teaspoon of jam.
The mixture makes 20 biscuits.

Oven 160 degrees fan forced or 180 degrees.
Bake for 18 - 20 minutes, or until brown.

 

[Suzanne rose]

Nice! I like the recipe because we don't have to get out the electric beaters for the sugar and butter like traditional jam drop recipes.

And I'm in a diet and they are addictive

 

[Corveyep]

I love how the combination of buckwheat flour and almond meal gives them that earthy flavor. I’ve been experimenting with different baking recipes lately, and I tried adding a little powder coconut milk to my batch of cookies last week. It gave them a lovely creamy texture without being overpowering. I think it would work perfectly in your recipe too, maybe as a substitute for some of the oil for an extra richness. I also tried the St. Dalfour berry jam once, and it’s such a great choice for a natural sweet touch! I’ll definitely give your recipe a try—thanks for sharing!