Jammies – 2 ways
Well the real reason I shared last week with you my strawberry jam recipe so I could share with you my yummy recipe for Jammies.
The whole jam thing started a few weeks ago with Char (my 6 year old daughter), and as I have done so far this year, I’ve bumped back other posts to share these recipes with you sooner. Seems to be a theme so far. Maybe it’s because I’m new to blogging, and want to share it all and right now.
Anyway, I have posted before about how I like thick chunky cookies, so I like my Jammies on the thick side so the jam is fully contained in a big blob in the centre. However, my husband, kids and parents prefer them thinner so the jam oozes over the biscuit and goes a little toffee-like and chewy. So, with mixed results, we have recipes for Jammies 2 ways – 1) Chunky Jammies and 2) Thin Jammies.
The biscuit base is my mum’s recipe, and I’m sure she is chuffed that I am re-using her recipe. I have to give her credit though, as she actually converted the biscuit (which are moorish on their own without jam!) from a glutened to a gluten free recipe. I use nuttelex when I’m eating these jammies as I cannot tolerate dairy, however, if you have no issues with dairy then use unsalted butter.
Chunky Jammies
| Prep time | Cook time | Total time |
|---|---|---|
| 15 mins | 15 mins | 30 mins |
Author: Tracey Francis of Essential Olie
Serves: Approx 24
Ingredients
- 125g Nuttelex or Butter (soft/room temperature)
- ½ cup Sugar (I use organic caster sugar, but you can use any type)
- 1 teaspoon Vanilla Extract (I use a non-alcoholic one, or, you could use powder)
- 1 Egg
- ½ cup Dessicated Coconut
- 1 cup Gluten Free Flour (sifted)*
- Jam – any flavour and amount is up to you
Method
- Preheat your oven to 180°C (fan forced).
- Line a biscuit baking tray with greaseproof paper, or, grease with nuttelex/butter
- Sift flour into a bowl.
- Using a hand mixer or mix master, beat the butter and sugar until the mixture is pale and fluffy looking (depends on your hand mixer / mix master. I use a mix master and it takes approximately 5 mins).
- Add egg and mix til combined.
- Add vanilla extract and mix til combined.
- Mix through coconut and sifted flour.
- Using a small ice cream scooper or tea spoon make balls and place on prepared baking tray.
- Create an indent for the jam and scoop in the desired amount of jam.
- Bake for 15 minutes or until golden brown.
- Store in an airtight container
Notes
* See my flour mix – trust me it’s well worth mixing it yourself
Thin Jammies
| Prep time | Cook time | Total time |
|---|---|---|
| 15 mins | 12 mins | 27 mins |
Author: Tracey Francis of Essential Olie
Serves: Approx 24
Ingredients
- 125g Nuttelex or Butter (soft/room temperature)
- ½ cup Sugar (I use organic caster sugar, but you can use any type)
- 1 teaspoon Vanilla Extract (I use a non-alcoholic one, or, you could use powder)
- 1 Egg
- ½ cup Dessicated Coconut
- ¾ cup Gluten Free Flour (sifted)*
- Jam – any flavour and amount is up to you
Method
- Preheat your oven to 180°C (fan forced).
- Line a biscuit baking tray with greaseproof paper, or, grease with nuttelex/butter
- Sift flour into a bowl.
- Using a hand mixer or mix master, beat the butter and sugar until the mixture is pale and fluffy looking (depends on your hand mixer / mix master. I use a mix master and it takes approximately 5 mins).
- Add egg and mix til combined.
- Add vanilla extract and mix til combined.
- Mix through coconut and sifted flour.
- Using a small ice cream scooper or tea spoon make balls and place on prepared baking tray.
- Create an indent for the jam and scoop in the desired amount of jam.
- Bake for 12 minutes or until golden brown.
- Store in an airtight container
Notes
* See my flour mix – trust me it’s well worth mixing it yourself
Make them how you prefer, or maybe make them both ways then decide. The difference is only 1/4 cup of flour!
Tip – I use the bottom end of a pastry brush to make the indents, or, you can use your little finger.
We like them full of jam, so I put a good chunk of jam – use any flavour (brought or homemade) or stick in a gluten free jelly lolly or chocolate drop.
Next week, the jam-fest continues with one more recipe that was an absolute favourite of mine as a kid.
