Just one bite made me realize that these cookies have earned their status among the classics. The biscuits are of the melt-in-your-mouth variety, with that rich buttery flavour you expect in a cookie, brought to life with tart strawberry jam squished into the center. Also, because its a sandwich, so you get to eat two cookies but it still counts as one. Score!
It’s not often that I go for old-school bakes. I’m usually looking for some weird and wonderful flavour combination to tackle (doesn’t always turn out wonderful), but this recipe caught my eye as I was paging through Annie Bell’s Baking Bible.
Maybe it was the joy of being reunited with my cookbooks after months, and the realisation that I had taken them for granted. Or the sudden awareness that I have very few classics in my repertoire. Or maybe even the pretty photography in the book, which evoked a nostalgia for cookies I didn’t really eat growing up – my mum, too, always has a new recipe waiting to be tried.
Whatever the reason, these cookies called out to me, so I got out my trusty stand mixer (another happy reunion) and whipped up a batch. Now I’m a perpetual recipe alterer, but I did not interfere with this one. The only tiny tweak I made was switching the lemon zest for vanilla, and that only because I was out of lemons. Unacceptable, I know.
Now that I’ve got the basics down, I can’t wait to start experimenting with this recipe. These would be sublime sandwiched with nutella or chocolate ganache. Imagine adding some cardamom and cinnamon to the cookies and filling them with salted caramel… Or just stick with them as they are – they’re simply delicious.
Strawberry Jam Sandwich Cookies
Adapted from Annie Belle’s Baking Bible
- 220 g unsalted butter
- 120 g icing sugar, plus extra for dusting
- 2 egg yolks
- 300 g flour
- 1 tsp vanilla extract or vanilla bean paste
- around 1/2 cup strawberry jam
- Cream the butter icing sugar together in a stand mixer. Add in the vanilla.
- Add in the egg yolks and then the flour and mix till all the flour is incorporated.
- Form the dough into a flat rectangle, wrap in clingfilm and refrigerate for a few hours or overnight (I left mine overnight).
- Pre-heat the oven to 180ºC. Roll out the dough to about 5 mm thickness. Cut out shapes with flower cutter or a fluted round cutter. Cut out holes from half the cookies.
- Place the biscuits on greased trays, leaving space between them to spread.
- Bake for 10-12 minutes, till the edges are just golden brown.
- Allow to cool completely on a wire rack.
- Sandwich with strawberry jam and dust with icing sugar.