EASY GRANDMA’S JAM JAM COOKIES
A quick and easy recipe for this EASY GRANDMA’S JAM JAM COOKIES, perfect for a children’s snack or for a genuine breakfast or to accompany a good cup of tea.
Preparing these Biscuits with Jam is really very simple and in less than 30 minutes they will be ready and filled with your favorite jam.
Furthermore, with this recipe you will not need cookie cutters, all you need is a glass or a cup or simply create some balls and then flatten them with the bottom of a glass, this way the preparation will be even quicker.
The dough for these shortcrust pastry biscuits filled with jam is very simple and you don’t have to be an expert in the kitchen or own a mixer. You just mix all the ingredients together in a bowl and then knead by hand.
When the dough is smooth and homogeneous you have to put it to rest in the fridge and then roll it out with a rolling pin into a sheet from which you will obtain the biscuits. These biscuits bake for just 15 minutes in the oven and are then immediately ready to be filled with jam.
Furthermore, this biscuit recipe can be personalized: you can change both the shape of the biscuits and the filling: for example, create heart-shaped biscuits and give them as gifts for a romantic occasion, or change the jam with the flavor you prefer or replace it with hazelnut, peanut or pistachio cream.
Prepare these biscuits with jam and they will be able to enrich the biscuit tray with other delights and sweets, ideal for breakfasts or snacks.
GRANDMA’S JAM JAM COOKIES INGREDIENTS
INGREDIENTS FOR COOKIES DOUGHT:
FOR THE FILLING alternatively
- Power 273,93 (Kcal)
- Carbohydrates 38,48 (g) of which sugars 16,88 (g)
- Proteins 3,97 (g)
- Fat 12,21 (g) of which saturated 7,90 (g)of which unsaturated 4,31 (g)
- Fibers 1,17 (g)
- Sodium 12,19 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
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HOW TO MAKE JAM JAM ITALIAN COOKIES
PREPARE COOKIE DOUGH
We start by preparing the shortcrust pastry. Place the sifted flour with the yeast, starch, icing sugar and vanilla in a bowl and mix with a fork. Then add the egg, the diced butter (preferably cold from the fridge) and the grated lemon zest and begin kneading with your hands until you obtain a smooth and homogeneous mixture.
REPAIR DOUGH AND CREATE COOKIES
Wrap the shortcrust pastry in cling film and leave it in the fridge to rest for about 1 hour. Once the time has passed, take the dough and place it on a lightly floured work surface. Work it for a few seconds with your hands to make it more malleable then roll it out with a rolling pin to a thickness of about ½ cm. Using cutters, cut out the shortcrust biscuits and pierce (with a smaller cutter) half of them in the centre.
COOKING COOKIES SHORT PASTRY
Place biscuits on a baking tray covered with baking paper and bake in a preheated static oven at 180° for 15/17 minutes. They should become slightly golden. As soon as they are cooked, take the biscuits out of the oven and let them cool completely.
HOW TO FILL GRANDMA’S JAM JAM COOKIES
Place the biscuits on a plate and fill the ones without the hole in the center with a spoonful of jam for each. Place the biscuits with the hole in the center on top of each one, closing them as if they were a sandwich. Don’t press too hard otherwise the filling will come out. Sprinkle with icing sugar if desired.
STORAGE
They can be kept closed in a tin box or in an airtight container at room temperature for a maximum of 5 days.
NOTES AND ADVICE
POTATO STARCH: You can replace Potato Starch with Corn Starch which has the function of making biscuits with jam more fragrant.
BUTTER: When preparing the pastry, always make sure you buy high quality butter and use it cold from the fridge.
JAM: You can customize these shortcrust biscuits with the jam or jam you prefer (apricots, strawberries, blueberries…) or with hazelnut cream, pistachio cream and even with custard.
TIP: Shortcrust pastry is a type of dough that “suffers” the heat so make sure you knead it as little as possible, don’t skip resting in the fridge, so that the biscuits won’t lose their shape during cooking. In the hot season I also advise you, once the biscuits have been formed, to put them in the freezer for 15 minutes (or 30 minutes in the fridge) before baking them.
Varied doses for servings