Jim Jam Cookies
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As a kid back in the late 1900's - wow I feel so old right now!!! We had quite a limited number of choice when it came to store brought cookies. I could only recall the Kwality and Parle- G glucose biscuits, good old Marie and then came in the cream cookies by Britannia. Pure Magic was one of my favourites and still is. One of the unusual cream cookie back then, was the Jim Jam - it had a layer of cream sandwiched between sunflower shaped biscuits and then had a dollop of chewy fruit jam with some sprinkled sugar - the most enviable part of the whole Jim Jam experience.This cookie is my inspiration from the Britannia Jim Jam cookie - don't see it much on the stacks these days. Plus I wanted it to have a melt in the mouth effect, hence I've used the cream cheese dough here. I also happened to have a Danish Strawberry jam - with actual chunks of whole strawberries in them. Yes - its a complete delight to have it spread on a crispy brown bread toast on a rush hour morning. And I've used these strawberry pieces to sandwich between my cookies. Guess what - these are Eggless too!!
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Ingredients
- 250 gm Britannia Cream Cheese plain
- 100 gm Butter unsalted
- Castor sugar to mix in the dough and sprinkle on the cookie
- 1/2 teaspoon Lemon Zest
- 1 teaspoon Vanilla Essence
- 2 cup All purpose flour Maida
- 1 teaspoon Baking soda
- 1 pinch Salt
- Butter for greasing the baking tray
- Strawberry jam or any jam of your choice for layering the cookies
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Instructions
- Whip the cream cheese with a spatula for about 3 mins, then fold in the butter into it and whip again till they both blend in and form a nice creamy texture
- Fold in the sugar slowly - remember you are also going to layer the cookie with a jam which is sweet and drizzle sugar on top too. So you do not want the cookie dough to be too sweet.
- Add the lemon zest and vanilla essence , give it one final stir
- Sieve the Maida, baking soda, salt all together and add it to the creamy mixture little by little to form a soft dough.
- Initially the dough will be super sticky, continue folding in the dough little by little until a soft, bouncy dough is atta
- Cling wrap the dough and refrigerate for 15-20mins prior to rolling it out in a shape of your choice
- Pre-heat the oven to 180C - grease the baking tray with butter
- Roll out and Cut the cookie dough into circular shapes for the lower layer and doughnut shape for the top layer and place them on the greased baking tray
- Bake them until you see the edges turning into a light golden brown - which should take about 10-15mins basis your Oven temperature.
- Remove them from the oven and let them cool on a wire rack.
- They will still be a little soft now but on cooling will become crisp on the outside and you can see the well baked layers within if you break them
- Drizzle the doughnut shaped cookie with some sugar and layer the circular shaped cookies with jam.
- If you are using the store brought jam you might have to whip the jam a little with the help of a spatula to make it to a fine paste.
- Place the sugar drizzled cookie on top of the jam layered cookie and they are ready to be devoured.
Recipe Nutrition
Calories: 628 kcal | Carbohydrates: 51 g | Protein: 11 g | Fat: 42 g | Saturated Fat: 26 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 117 mg | Sodium: 642 mg | Potassium: 157 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1464 IU | Vitamin C: 1 mg | Calcium: 76 mg | Iron: 3 mg
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Jyothi Varne
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A must try ….I sometimes feel to meet you and get all these :-))