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Jammie Dodgers (Pastini Tal-Jam)

Date: 18 May 2014 Author: Jacqui Categories: Cookies, Food, International Cuisine, Sweets & Treats Comments

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You would always find these in our orange biscuit box as I was growing up.  Dad loved them with his tea and mum never failed to bake a batch every week.  Mum made a normal sweet pastry which she used to quickly rustle up but to make them gluten free, I used rice flour and Fumetto (very finely ground polenta), which here in Italy they use a lot for sweet pastries.

Ingredients

  • 110g Rice Flour
  • 40g Potato Starch
  • 70g Fumetto (very fine corn neal/maize/polenta)
  • 90g sugar
  • 90g butter
  • 2tbsp milk
  • 1 egg
  • 1 tsp vanilla essence
  • 1/2 bicarbonate of soda
  • 1/4 tsp Xanthan gum
  • Pinch of salt
  • Strawberry 0r Raspberry Jam

Method


Combine everything in a food processor to form a dough.  Put the dough in a freezer bag, working it through the plastic with your fingers.  Place in the fridge for about 1/2 to 1 hour.

Preheat the oven to 200C.  Take the pastry out of the fridge.  Cut off small pieces and place between two well floured sheets of baking paper.  Roll the dough through the paper until it is about 3/4 cm.  Using a cutter, cut out rounds and then cut out smaller flower or heart shapes out of half of them.  Bake in the oven for approximately 10 to 15 minutes or until they start becoming golden.  Take them out and put a teaspoon of strawberry or raspberry jam on the whole rounds.  Place the cut out rounds on top, sprinkling the jam with sugar.  Put them back in the oven for a further few minutes.  The jam will melt and when it cools it will glue the top and bottom together.

Take out and leave to cool completely.

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