Jam Sandwich Cookies {homemade Shrewsberry biscuits}

During the festive season, Christmas isn't complete without a plate of delicious jam sandwich cookies or what we like to call Shrewsberry biscuits in NZ. These cookies are made with buttery cookie dough and filled with sweet raspberry jam. You only need seven simple ingredients to make these, and they take less than 1 hour to bake and assemble.

Course Dessert

Cuisine British

Keyword Homemade Shewsberry, Jam Jam Cookies, Jam Sandwich Cookies

Prep Time 20

Cook Time 10

Additional Time 30

Total Time 1

Servings cookies

Calories 284kcal

Author Makyla Baines

Equipment

Nonstick Cookie Sheets

Ingredients

200 g butter room temperature
¼ cup white granulated sugar
¼ cup condensed milk
½ cup + 2 tbsps milk
2 cups all purpose flour
2 teaspoons baking powder
1/2 cup raspberry jam
2 tbsp icing sugar

Instructions

Add butter and sugar to a large mixing bowl and beat on medium speed for 2-3 minutes until light and fluffy.
Add the condensed milk and beat until combined. Then add the milk and beat until combined.
Sift in the flour and baking powder. Mix to combine.
Divide the dough into two and form into a disc. Wrap in plastic wrap and chill the dough for 30 minutes. Half of the dough is for the top of the biscuits and the other is for the bottom.
Roll out the dough to a thickness of 4mm. Using a 5cm cookie cutter, cut the dough into circles. Use mini cookie cutters to cut shapes from the centre of half of the cookies.
Place cookies on a baking sheet and bake at 190℃ (375℉) for 8-10 minutes until firm and light golden. Cool completely on a wire rack.
Pair up the cookies by finding a bottom and top that fit together. Spread some jam on the bottom cookie and gently press the top cookie with the cut-out on top. Finish off with a dusting of powdered sugar.

Notes

When baking these jam cookies, it's important to chill the dough before rolling it out. This helps to prevent the cookies from spreading too much while baking.
If you're making cookies with jam in the centre, remember to make holes in only half of the cookie dough. This way, when you sandwich two cookies together, the jam won't spill out the bottom.
It’s best to use room-temperature jam when spreading it onto the cookies.

Nutrition