I have not baked these delicious cookies in a very long time now. They are really big cookies and I am not supposed to be eating things like this. They are so darned tasty, I find them quite impossible to resist! I am really, really naughty. 😟
I have little to no will power when it comes to things which are delicious. I try to only bake things like this when I have people coming over, or when I know that I can give it away.
I can't say for sure, but I believe that I may have gotten the original recipe from a Martha Stewart magazine. Don't quote me on that however, because as I say, I never bothered in the old days to copy out the source of my findings. I never dreamt, way back then, that I would one day be able to share my favourites with the world! Isn't life amazing!
These are incredibly tasty cookies . . . with lovely soft ginger cookies, well flavoured with molasses and the warm baking spices, shaped into balls and rolled in sugar prior to baking . . .
They spread out and puff up like little sugar coated clouds and smell heavenly when they are baking . . .
The cooled cookies are sandwiched together with raspberry jam/preserves. I like the Bonne Maman brand myself, but use whatever is your favorite kind and if you have homemade, so much the better!
The jam kind of gets absorbed into the cookie a bit . . .
Creating a squidgy jammy layer that is most delectable.
These are perfect with a hot cuppa . . . or a tall glass of cold milk . . .
They are actually pretty fabulous no matter how you choose to enjoy them.
I tend to cut them into quarters myself. It sort of helps to assuage some of my guilt over eating them to begin with. Sort of . . . nobody is perfect I guess.
Yield: 12 large filled cookiesAuthor: Marie Rayner
Ginger & Jam Sandwich Cookies
prep time: 15 minscook time: 11 minstotal time: 26 minsSoft sugar coated gingerbread cookies, filled and sandwiched together with raspberry jam. What's not to like?ingredients:
170g of butter at room temperature (3/4 cup, or 6 ounces in weight)190g of granulated sugar (1 cup)
1 medium free range egg, plus 1 egg yolk
30ml of dark treacle, combined with 30ml of golden syrup (1/4 cup molasses)
1 tsp bicarbonate of soda
1/2 tsp salt
2 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
325g of plain flour (2 1/4 cups)
additional granulated sugar for rolling
raspberry jam for filling
instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Line several large baking sheets with baking paper set aside.Cream
the butter and sugar together until light and fluffy. Beat in the eggs
and egg yolk to combine. Beat in the treacle mixture. Sift the flour,
spices, soda and salt together. Stir this into the wet mixture until
it all comes together. The dough will be somewhat sticky.
Roll heaped spoonfuls of the dough into 2
inch in
diameter balls. Roll the balls in granulated sugar. Place at least 2
to 3 inches apart on the baking sheets.
Bake in the preheated oven
for 11 minutes, until the edges are turning golden brown. Allow to stand
on the baking sheets for 5 minutes before scooping onto wire racks to
finish cooling completely. Once they are completely cold, sandwich
together in pairs with raspberry jam.
Store in an airtight container. Created using The Recipes Generator
I have already had two quarters . . . that's my quota for the day! Bad me, bad me . . .
