Main Menu

Cookies with jam

  • 150 gr softened unsalted butter (but not completely melted)

  • 50 gr caster sugar

  • 200 gr of Bar- el cookies mixture

  • 1 egg white

  • 1 tablespoon water or milk


Cookies with jam




  1. In mixer bowl, beat 200 gr butter or margarine with 1 cup (200 gr) sugar with paddle beater until creamy.

  2. Add 1 tablespoon water and 2 large eggs and beat on low to medium speed until blended in.

  3. Add 400 gr Bake-Freely Gluten Free Cookie Mix (1 package) and mix on medium speed for around 2 minute.

  4. If desired, add any optional additions you want (chocolate chips, nuts, poppy seeds, cocoa powder, cinnamon, instant coffee, etc.) and gently mix just until evenly incorporated.

  5. Drop by the tablespoonful on cookie trays lined with baking paper, bake in preheated oven at 170’ for 15-20 minutes.


Preheat the oven to 175 C◦

In a mixer bowl with a K hook, mix the butter with the sugar until smooth texture.

Add the egg white, water (or milk), and the "Bar- el" cookies mix (not all the mix at one time). Mix slowly at medium speed until all the ingredients are combined and get a uniform, sticky texture.


Transfer the mixture to a piping bag with a star nozzle. Pipe on flowers about 2-3 cm in intervals from each other.

At the center of each flower, make a hole with your finger (you should dip your finger in the water to easily create the hole) and fill the hole with jam (any kind you like)

Bake for 8-10 minutes until the cookies are golden. ** If you do not have a piping bag, you can make a small ball, flatten lightly with your hand and make a hole like a recipe.

BakeFreely - Gluten-Free Baking Opportunities


Eshbal Functional Food Ltd. |  Kibbutz Maanit 3785500, Israel
Tel.  +972-77-9972628   |    Fax. +972-4-6376367   |    Email:  |






Slogan Design