Makes about 12
⅓ cup self-raising flour
2 tbsp melted coconut oil
1 egg
2 tbsp rice malt syrup
1 tsp chia seeds
¼ cup light cream cheese, at room temperature
1 tsp maple syrup
2 tbsp blueberry chia jam
Preheat oven to 180°C.
Line a large oven tray with baking paper.
Combine flour, oil, egg, syrup and seeds in a medium bowl; mix well.
Drop level teaspoons of mixture onto prepared tray. Try to make an even circle if possible.
Bake for 10 minutes or until golden. Cool for 10 minutes before transferring to a wire rack to cool completely.
Combine cream cheese and maple syrup in a small bowl. Spread underside of one biscuit with about half a teaspoon of cream cheese mixture and another biscuit with about half a teaspoon of blueberry chia jam. Sandwich biscuits together. Repeat with remaining ingredients.
Assemble biscuits just before serving.
Tip If you are short of time, shop-bought fruit spread would be a suitable replacement for the blueberry chia jam.
