BBQ Jamnuts...A twist on Grandma Beryl's Jam Drop!

Ingredients:

• 2 tablespoons of butter
• 1/2 cup sugar
• 1 egg
• 1/2 cup of desiccated coconut
• 1/4 cup of almond meal (Nut 1)
• 1/4 cup of corn flour
• 1/2 cup of hazelnut meal (Nut 2, hence 'Jamnuts')
• 1/2 cup of self raising flour
• Various jams (rosella jam and mango, passionfruit & chia jam)

Method:
Roll the mixture into small balls, flatten slightly in the palm of your hand and then press a little hole in the top (see piccy's below) to fill with jam. Then fill with jam, I used Rosella Jam from Girraween Primary School (those little legends!) and the pictured store bought Chia Jam from the supermarket. Bake in a quick BBQ.

....This means about 10 minutes somewhere between 190-200 degrees celcuis (375-400 F).

Notes for the keen BBQer:
I placed these Jamnuts on the little shelf used for resting meats to cook them, becase they just seemed too delicate to place on the grill plate.

Remember - whenever baking in the BBQ never, seriously.... NEVER place the tray directly above the elements that are on fire.

You'll also notice I changed Grandma Beryl's original recipe to include the nuts. I have to add a disclaimer that if you are swapping ingredients like-for-like you can substitute any sort of 'meal' (i.e. almond or hazelnut) with the flour. BUT, if you swap out all the self raising flour then place a teaspoon of carb soda into the mix to counteract the loss of the 'rising ' nature of the self raising flour.

Please share my recipes with your friends!

xoxox - The BBQ Baker