Jammy Biscuits Recipe

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This is a type of jam filled sugar cookie recipe. This jammy biscuits recipe is made with a shortcrust pastry and has a sweet center of your favorite jam, jelly or preserves. Raspberry is the most popular as it has a bit of bite to balance out the sweetness of jams and jellies. The biscuits should snap when well baked but melt in your mouth. They should have a firm, yet delicate structure to them. The cookies themselves are very lightly sweetened to help balance out the sugary centers of jam or jelly.
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Recipe Tips:
✔ Try not to overwork the dough for best results.
✔ If you want to use a mixer, always work on a low speed and only combine ingredients until they come together. Do not over mix.
✔ Margarine can be used instead of butter. Be sure you are using margarine with at least 80% fat content and not vegetable oil spread.
✔ Instead of jam, try nutella, peanut butter or another nut butter of your liking. For a rich and decadent cookie, try filling with chocolate ganache. Or perhaps your favorite buttercream frosting.
✔ Recipes were created by weighing ingredients. The recipe can be subject to change. Be sure to check the website for any alterations.
Happy Baking!

Опубликовано:

30 сен 2024

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Комментарии : 16

@gidget8717 Год назад

I can't believe I haven't tried making these before. I've done the thumbprint ones with jam which I'm torn about. On one hand, they are delicious but often the jam turns out too chewy. This would eliminate that entirely. 😁👍

@Jacksonsjob Год назад

Right?!? It totally eliminates that chewy taste that you get with the thumbprints and they don’t get soggy, either.

@myretiredhobbiesgainesvill8140 Год назад

Oh my, I'll love making these. Guess I'll need to make several to use with grape, apple and strawberry jams. My glucose readings might be a little high for a few days, LOL. Great video and good to see Maggie ready for the taste test.

@Jacksonsjob Год назад

😂 Maybe try some sugar free jams? Or is there such a thing? 🤔 Oooh apple jam sounds really good with this! Let me know how that turns out. Don’t panic if the dough seems really sticky and soft when you are mixing it up. It will firm up as it chills.

@myretiredhobbiesgainesvill8140 Год назад

@@Jacksonsjob I tried some sugar free jelly once and it was horrible. I'll just stick to the regular jelly and jam but limit how much I consume. These cookies (biscuits) only use a small amount each so the regular jams and jellies would be fine. Let me tell you something I have been using when kneading the dough to make biscuits, I tried putting a little Extra Virgin Olive oil on my hands and it works great to keep the dough from sticking to my hands. The amount is so small it doesn't affect the biscuits at all and an added benefit for me is the oil helps moisturize my dry hands. The Extra Virgin Olive oil is a little thicker the regular olive oil so it seems to work better. If you give it a try, let me know what you think. Take care and thanks for sharing your videos with us.

@Jacksonsjob Год назад

I am not surprised to hear the sugar free is terrible. Most sugar-free products seem to be pretty bad. I’ve tried making sweet recipes with sugar free substitute and they all turn with an odd texture/density or have a very strange taste to them. Too bad I didn’t read this comment a few minutes earlier. I just made biscuits! I’ll try this trick next time!

@jimp4037 Год назад

I don't eat butter or margarine. Do you think vegetable shortening would work instead? I'm a new subscriber liking your videos. Thanks!

@Jacksonsjob Год назад

Hi, Jim! Thanks for subscribing. So kind of you! I actually just made some of these with vegetable shortening a few days ago. They are more prone to cracking when you roll them out and very fragile/finicky to work with, but they taste great! I combat the fragile issue by adding a couple tablespoons of water, milk substitute or milk to the dough. Margarine or butter is 80-82% fat and vegetable shortening is 100% fat, so you need to compensate for the water loss in some way. I would suggest you add a bit of water, milk or even another egg yolk if you are finding it to be very crumbly and fragile. Also, if you are working in grams, 1/2 cup shortening weight 96 grams. They will have an excellent texture and short crumb so I think you’ll be happy. Add an extra splash of extract as the shortening is pretty flavorless overall.

@jimp4037 Год назад

@Jacksonsjob thank you for the lighting fast reply! I'll definitely give them a try. I think I'll do the extra egg yolk and a tad more vanilla as you suggested. Thanks again.

@Jacksonsjob Год назад

You’re very welcome! 😊 You caught me at a good time. Let me know if you need help or how they turn out. These are one of my favorites.