Shrewsburys, also known as Jammie Dodgers in England, are two shortbread-style biscuits with jam in the middle. I found this healthy version from Niomi Smart's Eat Smart (HarperCollins, 2016). The biscuits are not too sweet, however, they don't have a super crunch, as they use a liquid sweetener, not sugar. I would make these again a little thinner and maybe add some coconut sugar for crunch.
Makes 25
1 1/2 c ground almonds
2 c buckwheat flour
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp cinnamon
pinch sea salt

1/2 c coconut oil, melted
1/2 c brown rice syrup
1 tsp vanilla extract

1/2 cup berry chia jam if you've made some. I used St Dalfour blackberry jam, the only brand I've found in NZ that has no added sugar (they just use fruit concentrate).

Preheat the oven to 170C. Line 2 baking trays with baking paper.
Mix all the dry ingredients in a large bowl. Mix all the wet ingredients in another bowl, Pour into dry ingredients and mix to combine into a dough. If the dough is quite soft you can firm up in the fridge for half an hour.
Roll out the dough between 2 sheets of baking paper to 3mm thick. Use a round cookie cutter to cut the dough into 50 circles. Use a small heart-shaped cookie cutter if you have one or a small circle to cut in the middle of 25 biscuits. I used the base of an icing nozzle. Place the biscuits on the trays.
Bake for 10-12 minutes, rotating the tray halfway, until lightly golden. Cool on a wire rack. Once completely cooled spoon jam onto each whole biscuit and top with the holed ones.