Our everydays would become boring, if we don’t bring something extra to our normal lives. That extra – makes our life special or memorable. I really do that in my own simple ways.
Likewise, one day I asked my son, if he would like to make cookies with me again?? At first, he said, “No,” thinking about getting good scolding from me earlier, after creating a lot (read a lot) of mess. After much pursuance he agreed. This time I was ready for all such mess and to your amazement to make him more comfortable I took the flour and other ingredients in our drawing room and we made our cookies there, in a very royal way. When the fun part of rolling and cutting was over, he very conveniently got up and said, “Next time, when you need my help in making cookies do tell me”. I know I am sounding stupid but it was good fun that day we just didn’t bothered that flour was spread here and there. He was really happy and must have realized why I love baking (not knowing about the work involved later or even before). We both made Jam filled Sandwich cookies that day.
This recipe too , I adapted from Natasha Kitchen. In her recipe the only change I made was replacing the plain flour with ragi, and amaranth and whole-wheat flour. Jam cookies must be consumed within a day or two, otherwise jam will make them soggy. Ours didn’t stay that long. It came out really tasty and homemade jams made them more mouthwatering. We all always loved our cookies with lots of oats and nuts but it was a pleasant change.
Makes 24 sandwich cookies
- Ragi flour – 1 cup*
- Amaranth flour – 1 cup*
- Whole wheat flour – 1 cup *
*or you can use 3 cup maida or all purpose flour
- Butter – 240 gms(room temperature)
- Granulated sugar – 1 cup
- Baking soda – 1 tsp
- Vinegar – 2 tsp
- Honey – 2 tbsp
- Eggs – 2
- Any jam for filling
In a bowl mix flours and butter with your hand. In another bowl beat eggs and sugar on high for 5 minutes. In another bowl mix soda, honey and vinegar. Finally mix all the ingredients and make soft dough. Wrap this in a cling film and keep it in refrigerator for 2 hours. Divide the dough into 4 parts and take one part of the dough at a time and keep the remaining covered in the freeze.
Sprinkle some flour on the work surface and roll it out to an 1/8” thick round. Use any cookie cutter to cut into desired shapes.
Likewise do the steps of rolling and cutting with the remaining dough too. That way you will have around 48 cut outs. Remember you have to sandwich the cookies so half of the cutouts (i.e. 24) is to be baked in a normal way but the remaining cutouts(i.e. 24) has to be cut again in the center with some smaller cookie cutter . So, that way you will have 24 cookies with center cut and 24 plain to make 24 sandwich cookies.
Transfer them onto baking tray leaving 1 inch space in between each cookie and bake them in a preheated oven at 180 degree C for about 8 to 10 minutes. Keep an eye because they burnt very quickly.
Once the cookies are room temp, spread your jam onto the base of the cookie and top with the centre cut cookie.