July 14

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

Chunky Jammies

Prep timeCook timeTotal time
15 mins15 mins30 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

  1. Preheat your oven to 180°C (fan forced).
  2. Line a biscuit baking tray with greaseproof paper, or, grease with nuttelex/butter
  3. Sift flour into a bowl.
  4. 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).
  5. Add egg and mix til combined.
  6. Add vanilla extract and mix til combined.
  7. Mix through coconut and sifted flour.
  8. Using a small ice cream scooper or tea spoon make balls and place on prepared baking tray.
  9. Create an indent for the jam and scoop in the desired amount of jam.
  10. Bake for 15 minutes or until golden brown.
  11. Store in an airtight container

Notes

* See my flour mix – trust me it’s well worth mixing it yourself

Thin Jammies

Prep timeCook timeTotal time
15 mins12 mins27 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

  1. Preheat your oven to 180°C (fan forced).
  2. Line a biscuit baking tray with greaseproof paper, or, grease with nuttelex/butter
  3. Sift flour into a bowl.
  4. 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).
  5. Add egg and mix til combined.
  6. Add vanilla extract and mix til combined.
  7. Mix through coconut and sifted flour.
  8. Using a small ice cream scooper or tea spoon make balls and place on prepared baking tray.
  9. Create an indent for the jam and scoop in the desired amount of jam.
  10. Bake for 12 minutes or until golden brown.
  11. 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.

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