Jam Donut Biscuits - gluten and dairy free, refined sugar free, vegan, and low calorie

Easy and Yummy! Makes 25 Jam Donut reminiscent cookies! (soft and chewy not crunchy)

Ingredients:
whisk:
1/4c water
2 egg replacement (mine was 2 heaping teaspoons, I used orgran)
Whisk:
4 heaped TB margarine (100grams)
1/4c Natvia/Granulated sweetener

Wet:
2 TB oil
1/2c Maple FLAVOURED sugar free syrup (sorbitol based)
1t Vanilla Essence
Dry:
2 Cups Flour (I used donna hay plain flour - starch based with rice flour)
2t baking powder (gluten free)
1t Xanthan Gum
1-2t Cinnamon

Method
*Preheat oven to 160C Fan Forced
1- Whisk egg replacer with water until frothy. Set aside.
2- Whisk margarine with Granulated Sweetener until light.
3- Add in the liquid ingrediants.
4- Then gradually whip in the flour and dry ingredients (best to whisk the dry ingredients together in a seperate bowl then transfer to this mixture). Once the mixer looks like it's going to die, you may want to mix by hand or useing a spatula.
5- Once mixed wet or oil hands and shape into balls (or use an ice cream scoop)
6- Indent with 2 fingers and then widen the hole to get maximum jam content
7- Use a half sugar Jam (or whatever, i used some caramel sauce too) and fill the crevace made earlier
8- Pop in *oven for 15-20 minutes until it looks dry but doesn't darken. Pull out a cookie and with the help of utensils rip in half (Jam and cookie is VERY HOT!). Insides should be dense but still fluffy and well cooked.
9- Let cool and enjoy with a cup of Chai Tea!

Verdict: Taste and Texture
This mixture turned out very delicate tasting and pleasant tasting - but the biscuit is NOT delicate - quite tough and chewy. The maple syrup lends a caramel like flavour and the hint of cinnamon with the jam really is reminiscent of a jam donut. The caramel dipping sauce mixed with the jam really was a plesant delight to enjoy!

- the idea I'm having is that since it is so strong and chewy - and I'm guessing from the egg replacer - that if it would be possible to roll into a flat pastry with the help of greased baking paper to make a square tart like "pop tart" style pastry...

I would like to experiment with lowering the margarine content to 0 and seeing if more water will help the cookie be more soft- kind of like a muffin. Also want to change the flour blend into something less starchy and more healthful like sorghum and coconut flour since I'm in love with them anyway but I wanted to use up that bag of flour anyway.