Ingredients
Equipment
Method
Step-by-Step Instructions for Crispy Strawberry Jam Roll Cookies
- Preheat the oven to 425°F (218°C).
- Thaw the spring roll wrappers at room temperature for about 1 hour covered with a damp towel.
- In a mixing bowl, combine strawberry jam, lemon zest, and chia seeds if using until fully incorporated.
- Spread about ½ tablespoon of jam mixture over the lower two-thirds of a spring roll wrapper, leaving a ¼-inch border.
- Brush the upper third of the wrapper with oil, roll tightly from the bottom to the top, and pinch the edges to seal.
- Place the rolled cookies seam-side down on a greased baking sheet and brush the tops with oil.
- Bake for 10-15 minutes, turning halfway through for even crispiness, until golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition
Notes
Store baked cookies at room temperature in an airtight container for up to 24 hours. For longer freshness, refrigerate for up to 3 days.