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Great recipe for Almond Cream and Raspberry Shortbread Sandwiches (Jammie Dodgers). Swirl to neaten, creating a slight dip in the centre, then gently spoon on some jam into the dip (about a teaspoon's worth) and top with a stamped round. It's a shortbread sandwich cookie filled with a splat of raspberry jam, and a heart-shaped center.
Almond Cream and Raspberry Shortbread Sandwiches (Jammie Dodgers) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Almond Cream and Raspberry Shortbread Sandwiches (Jammie Dodgers) is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook almond cream and raspberry shortbread sandwiches (jammie dodgers) using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Almond Cream and Raspberry Shortbread Sandwiches (Jammie Dodgers):
- Prepare 110 g unsalted butter, softened
- Make ready 55 g caster sugar, plus extra to sprinkle
- Take 165 g plain flour, plus extra for dusting
- Get For the almond cream:
- Take 250 g marzipan
- Make ready 125 g butter, softened
- Get 100 g seedless raspberry jam
You can make the dough with any nice shortbread cookie recipe, but I especially like my Jammie Dodgers dough made with butter for flavor and a bit of heavy whipping cream for smoothness and easy of handling. I also like to spice mine up a bit. While simple shortbread or vanilla-scented doughs are perfectly lovely, it's nice to mix things up. In a medium bowl, cream together butter and white sugar until smooth.
Instructions to make Almond Cream and Raspberry Shortbread Sandwiches (Jammie Dodgers):
- For the almond cream filling, grate the marzipan into a food processor, then add the butter with a pinch of salt. Whizz until quite smooth, combined and pale. Transfer to a bowl, cover with cling film and chill for 1-2 hours until firm.
- For the shortbread whizz together the butter and sugar until fluffy (quite tricky with such minute amounts), add the flour (I used 150g flour and 15g ground rice by the way, adds crunch to cookies) and pulse until just forming a dough. Preheat the oven to 150°C/Gas 3½.
- Roll the dough out very thinly, cut in rounds with a biscuit cutter and transfer to a baking sheet lined with baking parchment. The recipe says cut into 30 rounds, but there's nowhere near enough dough for that! I got 14.
- Use a piping bag nozzle or similar little round shape to cut holes in the middle of half the biscuit rounds. Bake in the oven for 15 minutes until crisp and golden. Cool completely on a wire tray.
- When the cookies are cold spread about a teaspoon of almond cream on a bottom half and make a little indent in the middle. Add about half a teaspoon of jam.
- Add a top half and press down gently so that the jam comes up slightly through the hole. Dust with icing sugar and then decide who is going to get one of the 7 cookies, unless you've doubled up!
Mix in flour until dough comes together. Make a small hole in the center of each. In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Grease two baking trays and line with parchment.
Above is the way to cook dinner almond cream and raspberry shortbread sandwiches (jammie dodgers), very simple to make. Do the cooking stages appropriately, relax and use your coronary heart then your cooking can be delicious. There are numerous recipes you can try from this web site, please find what you need. If you happen to like this recipe please share it with your folks. Blissful cooking.
