Sometimes you go to make a certain type of biscuit or cookie, and things just don’t work out right at all. This was exactly the case with these biscuits. I went to go make Shrewsburys, a.k.a Jammie Dodgers, and the dough was just not stiff enough to roll. But being the lazy as hell person I am, who was far too much in need of biscuits to give a crap, I improvised the heck out of the situation, scrapped the non-stiff (word?) dough out of the cling-film and went to town making these jam sandwich cookies.
Ok, so honestly, there is nothing impressive about them, they are literally just two cookies with jam inside sandwiched together, but they are bloody tasty, so I am counting it as a win.
I feel like the custard powder is the real winner in these cookies, it really adds another level of depth that just makes them pop.
In the end, I only managed to nab one of the cookies before they were devoured by others. These will definitely be added to the list of frequently repeated cookies, along with my Orange Chocolate Thumbprint Cookies.
Jam Sandwich Biscuits
130g Unsalted Butter, softened
100g Caster Sugar
2tsp Vanilla Essence
190g All-Purpose Flour
35g Custard Powder
1tsp Baking Powder
1/4 Cup Raspberry Jam
- In a bowl, beat butter, sugar and vanilla essence until light and fluffy. Add the egg and combine
- Sift in the flour, salt, baking powder and custard powder. Combine until a dough in formed
- Cover dough in cling-film and chill for 30 minutes in fridge for 30 minutes
- Preheat oven to 180ºc and line a cookie sheet with parchment paper
- Roll heaped teaspoon sized balls of dough, and space evenly on the baking tray
- Bake for 12-15 minutes. Remove to a wire rack to cool
- Once cooled, place a teaspoon of raspberry jam on on the underside of one biscuit and top with another biscuit