Sandwich cookies with jam filling are simple and quick to make. These crispy, light and delicate cookies are made without wheat flour. In this recipe I am using a homemade red berry jam, but you can use your favourite jam or caramelized milk (dulce de leche).
Ingredients
- 1 egg yolk (room temperature)
- 65 grams or 1/4 cup butter (room temperature)
- 1/2 teaspoon vanilla
- 100 grams or 1/4 cup condensed milk
- 175 grams or 1 and 1/2 cups cornstarch
- approximately 30 grams or 2 tablespoons berry jam
- some powdered sugar
Equipment
- 2 cookie cutters. One bigger, the size of the cookie, the other smaller for cutting out middle of the sandwich cookie.
Directions
- Set the oven to heat to 180 degrees Celsius or 360 degrees Fahrenheit.
- Insert parchment paper or a silicone baking mat in a baking tray and sprinkle some cornstarch on it.
- Mix in a bowl the egg yolk with butter.
- Add vanilla and the condensed milk, and mix everything well together.
- Add the cornstarch and mix everything together using a spoon or by hand to get consistent dough.
- Dust the kitchen countertop with some cornstarch and roll the dough approximately 3 mm thick.
- Using the biggest cookie cutter cut the cookies.
- For half of the cookies cut out middle using the smaller cookie cutter.
- Transfer the cookies to the baking tray and bake for 10 to 15 minutes till they start to lightly brown on the sides.
- Let the cookies cool in the baking tray for a few minutes before moving them.
- Put a layer of jam on top of the full cookie and cover it with the other cookie with the middle cut out.
- Press the cookies very lightly together as they are delicate and can break. In a few minutes the cookie will have absorbed some of the jam and both parts will stick together.
- Sprinkle some powdered sugar on top of the cookies. The powdered sugar, which covers the jam, will be absorbed by it and form light glaze.
- Enjoy!