Bakery
Jam-Filled Sandwich Cookies
A two-bake cookie sandwich — buttery shortbread rounds baked twice with a jam centre. The second bake sets the jam into a chewy jewel.
Prep
25 min
Cook
32 min
Serves
12
Per serving
103kcal
Protein
1g
Carbs
16g
Fat
4g
Fibre
0g
Ingredients
- 60 gButter
- 70 gSugar
- 1 tbspWater
- 1/2 tspVanilla essence
- 100 gMaida
- 1/4 tspBaking powder
- 3 tbspStrawberry or mixed fruit jam
Method
- 1
Beat butter and sugar until creamy. Add vanilla and 1 tbsp water.
- 2
Sieve maida and baking powder. Fold into the butter mix.
- 3
Knead into a dough. Roll to 5 mm thickness.
- 4
Cut equal rounds with a cutter. On half of them, cut a smaller circle in the centre (these become the tops).
- 5
Bake at 180°C for 12–15 minutes until pale golden. Cool completely.
- 6
On each whole round, place a 1/2 tsp dollop of jam. Top with a ring-cookie. The jam shows through the centre hole.
- 7
Bake again at 160°C for 15–17 minutes — the jam will set and turn glossy. Cool fully before eating.