Jammy Sandwiches
Active Time 40 minutes Total Time 1 hour
35 minutes, plus chilling Makes 48 sandwich
cookies
2¾ cups cake flour
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp baking powder
¼ tsp ground cloves
¼ tsp salt
1 cup unsalted butter,
at room temperature
¾ cup white sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
2 tsp finely grated orange zesticing sugar, to dust
1½ cups apricot or raspberry jam- In a large bowl, whisk together flour,
cinnamon, nutmeg, baking powder,
cloves and salt. Using an electric mixer,
beat butter and sugar on medium speed
until light and fluffy (about 3 minutes).
Beat in egg and yolk, then vanilla and zest. - Reduce mixer speed to low and
gradually add flour mixture, mixing just
until incorporated. Shape dough into
4 discs and roll each between 2 sheets
of baking paper to 0,3cm thick. Chill
until firm (30 minutes in refrigerator or
15 minutes in freezer). - Heat oven to 180°C. Line baking trays
with baking paper. Using floured 5cm
to 7,5cm round fluted cutters, cut out
cookies. Place on prepared trays. Reroll,
chill and cut scraps. Using a smaller cutter,
cut out centres of half of cookies.- Bake, rotating trays halfway through,
until cookies are light golden brown
around edges (10 to 12 minutes). Let cool
on trays for 5 minutes before transferring
to wire racks to cool completely. - Dust cutout cookies with icing sugar,
then form sandwiches with whole cookies,
jam (1½ tsp per sandwich) and cutouts.
EACH COOKIE About 420kJ, 1g protein,
4g fat (2,5g saturated), 16g carbohydrate,
0g fibre, 20mg sodium.
60 GH SPECIAL RECIPE EDITION 2020
0420_GHE_052_067 let's celebrate.indd 9 2020/03/10 10:10 AMJammy Sandwiches
Active Time 40 minutes Total Time 1 hour
35 minutes, plus chilling Makes 48 sandwich
cookies
2¾ cups cake flour
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp baking powder
¼ tsp ground cloves
¼ tsp salt
1 cup unsalted butter,
at room temperature
¾ cup white sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
2 tsp finely grated orange zesticing sugar, to dust
1½ cups apricot or raspberry jam- In a large bowl, whisk together flour,
cinnamon, nutmeg, baking powder,
cloves and salt. Using an electric mixer,
beat butter and sugar on medium speed
until light and fluffy (about 3 minutes).
Beat in egg and yolk, then vanilla and zest. - Reduce mixer speed to low and
gradually add flour mixture, mixing just
until incorporated. Shape dough into
4 discs and roll each between 2 sheets
of baking paper to 0,3cm thick. Chill
until firm (30 minutes in refrigerator or
15 minutes in freezer). - Heat oven to 180°C. Line baking trays
with baking paper. Using floured 5cm
to 7,5cm round fluted cutters, cut out
cookies. Place on prepared trays. Reroll,
chill and cut scraps. Using a smaller cutter,
cut out centres of half of cookies.- Bake, rotating trays halfway through,
until cookies are light golden brown
around edges (10 to 12 minutes). Let cool
on trays for 5 minutes before transferring
to wire racks to cool completely. - Dust cutout cookies with icing sugar,
then form sandwiches with whole cookies,
jam (1½ tsp per sandwich) and cutouts.
EACH COOKIE About 420kJ, 1g protein,
4g fat (2,5g saturated), 16g carbohydrate,
0g fibre, 20mg sodium.
60 GH SPECIAL RECIPE EDITION 2020