Hi, I am Marie. Today, we’re going to make almond cream and raspberry shortbread sandwiches (jammie dodgers) recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Almond Cream and Raspberry Shortbread Sandwiches (Jammie Dodgers) Recipe
Almond Cream and Raspberry Shortbread Sandwiches (Jammie Dodgers) is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Almond Cream and Raspberry Shortbread Sandwiches (Jammie Dodgers) is something which I’ve loved my whole life. They are nice and they look fantastic.
To be with this particular recipe, we have to first prepare a few components. You can have almond cream and raspberry shortbread sandwiches (jammie dodgers) using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Almond Cream and Raspberry Shortbread Sandwiches (Jammie Dodgers):
- Prepare 110 g unsalted butter, softened
- Prepare 55 g caster sugar, plus extra to sprinkle
- Take 165 g plain flour, plus extra for dusting
- Take For the almond cream:
- Take 250 g marzipan
- Make ready 125 g butter, softened
- Make ready 100 g seedless raspberry jam
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!
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