1. Preheat the oven to 180°C (350°F). Grease a muffin tin* lightly and set aside. Melt the butter and let cool down again.

2. Add the rolled oats to a mixer or food processor and mix until you get a very coarse meal where you can still see larger bits. Add together with the spelt flour, raw sugar cane sugar, baking powder, and salt to a bowl and mix to combine. Next, add the melted butter and vanilla extract and mix everything with a fork until smaller and larger crumbles form.

3. Add about 1 tablespoon of the crumbles to each well of the muffin tin and press to the bottom the get the base for the cookies. Add about a teaspoon of jam on top of each cookie base (try to stay in the center) and then add the remaining (smaller) crumbles around that jam filling. Press the crumbles a bit down so they stick to the base and then bake for about 15-18 minutes or until the crumbles got a nice golden color and the jam in the middle of the cookies is bubbling. Take them out of the oven and let them cool down for 6-10 minutes. Carefully remove the cookies from the muffin tin – loosen them first with a knife and then use a rubber spatula to get them out. Place on a wire rack to cool down completely. If the cookies crumble when attempting to remove them from the tin, wait a tad more until you can move them. Store in a tin box in a cool place.