I had a bit of a fridge clear out the other week & discovered that I have 4 open jars of jam in the fridge (2 of these are raspberry, not sure why I have 2 open jars of the same variety...). To resolve this jam surplus, I decided to make some little "Jammy Splodgers" from Kate Shirazi's "Cookie Magic". I've made these quite a few times before - they are super easy & taste amazing.
Ingredients
250g unsalted butter, at room temperature (i.e. soft, but not greasy)
140g icing sugar
1sp vanilla extract
1 large egg yolk
375g plain flour
About half a jar of jam, depending on how jammy you prefer your cookies to be (I have been known to use dulce de leche instead, but honestly prefer jam. Use whatever moves you!)
Note: As this is such a simple recipe, it really is worth while using good quality butter & vanilla - you can really taste the difference.
Method
- Sift the icing sugar into a large bowl.
- Add the butter.
- Cream together until pale and fluffy.
- Add the vanilla and egg yolk and mix well.
- Sieve the flour into the bowl and combine together on low speed (or by hand).
- When the mixture starts to lump together, use your fingers to draw it together into a very soft dough.
- Wrap your dough in clingfilm and refrigerate for at least an hour.
- When you're ready, preheat your oven to 190C (170C for fan assisted).
- Line a few cookie trays with grease proof paper.
- Knead the dough briefly on a lightly floured surface (I always find it easier to deal with it in two batches.)
- Roll out the dough to about 3mm thick.
- Cut out your chosen shapes and place them on the cookie trays.
- Bake the cookies for about 11 minutes (9 if you've cut holes out of their middles) until they are starting to brown.
- Leave the cookies on the tray for a few minutes, then transfer them to a cooling rack.
- Once cool, sandwich them together with some jam - I tend towards the generous side on the basis that no-one ever said "this cookie has too much jam".
Et voilà! Yummy, jammy cookies!
