Many years ago, I came across the jammie biscuit in England. Pretty yellow biscuits, with a sticky baked jam center really made my day. I loved them with my afternoon cuppa (shorthand for a cup of tea on the British Isles)!! They also reminded me of the jam biscuits we ate as kids back in India. The only difference was that in India, the filling was mixed fruit jam, a species of jam rarely found on super market shelves elsewhere, while in England, the filling was always raspberry jam, or apricot preserve!!
11/2 cup all purpose flour
1 cup custard powder
1/2 cup cornflour
1 tsp baking powder
Pinch of salt
1 cup butter
1 cup icing sugar
6 tbsp buttermilk
1 tsp pure vanilla extract
1/4 cup raspberry jam
- Sift together the flour, custard powder, cornflour, baking powder, and salt in a large mixing bowl.
- In a separate bowl, beat together the butter and icing sugar until the mix is light and fluffy. Add the vanilla essence and blend in well.
- Add the sifted flour mix to the butter sugar blend a tablespoon at a time and blend well.
- Alternate with the buttermilk to achieve a soft and malleable dough, that should not be sticky.
- Knead this dough for 10 minutes, cover, set aside and allow to rest and chill for at least 45 minutes.
- This is a good time to prepare the jam for the filling. Place the jam in a microwave safe bowl, add 2 tablespoons of water, mix to loosen the jam. Microwave this mix for a minute. Stir immediately for an even consistency, allow to cool completely.
- Remove from the refrigerator, knead for a minute, then pinch out a portion of the dough.
- Roll it to a 5-6mm thickness. Using your choice of cookie cutter cut out shapes,transfer to a prepared cookies sheet.
- Gently press the center of the cut shapes with your fore finger to create a small flat depression in the cookie.
- Using a small condiment spoon, place a small amount of jam in the depression. Repeat for remaining dough.
- Bake in an oven at 350F for 12-15 minutes, or until the bottom begins to brown. Remove and cool on the tray for 5 minutes, then on a wire rack in completely cooled.
- Enjoy with tea, coffee, or milk!!
- I liked these biscuits slightly on the thicker side, because of the jam center, but you can make them as thin as 4mm. Any thinner will result in a soggy biscuit, as the jam will seep out of the bottom.
- These cookies will rise a little to become flaky. Keep at least two fingers gap between the cookies on the baking tray.
- The actual baking time of this biscuit varies depending on the size of the cookies sheet, the number of cookies baked per batch, and the size and efficiency of your oven. But don't worry, you will know when they are done by paying attention to a little brown appearing at the base edges of the cookies.
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