Jammy Cookies

About Jammy Cookies

Ingredients

• Kissan mixed fruit jam 2 tbsps
• Whole wheat flour 1 cup
• All purpose flour ½ cup
• Baking powder 1 tsp
• Salt ¼ tsp
• Butter ½ cup
• Powdered sugar ¾ cup
• Milk 4 tbsps
• Icing sugar to dust

How to Make Jammy Cookies (Stepwise Photos)

Method

1. Preheat oven to 180º C. Line a baking tray with a silicon sheet.
2. Sift together whole wheat flour, all-purpose flour, baking powder and salt into a mixing bowl.
3. Add butter and rub with your fingertips till the mixture resembles breadcrumbs.
4. Add powdered sugar and mix well. Add 1 tbsp milk at a time and knead to form a stiff dough.
5. Roll out the dough on a lightly floured worktop into a semi thick sheet. Keep a small round or any other shaped cookie cutter on the sheet and cut out cookies. Arrange them on the baking tray.
6. Keep the tray in the preheated oven and bake them for 12 minutes.
7. Take the tray out of the oven and set aside to cool.
8. Once they are cool spread the jam on each cookie, sandwich two cookies together, dust icing sugar, keep them on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps