Saturday, December 24, 2011

Oatmeal Jam Filled Cookies

I adore Jam filled Cookies. They are reminiscent of Jim-Jam Tea Biscuits Ma would get for us from a nearby city bakery. Since they were not easily available, we would eagerly await for Ma to travel for her social visits and engagements. The biscuits were oval shaped much like cream biscuit with two biscuits sandwiched together with a jam filled exposed center sprinkled with crystal sugar. These biscuits along with Vegetable Curry Puffs were my all time favorites as a tiny tot.

Christmas All!

The good things about this recipe is it makes use of Oats, Honey and Maple Syrup instead of Sugar, which was a great discovery in terms of flavor. They also double up as munch food and health food while at work, school or play. The cookie batter is easy to put and quick to bake. I really wish I could send these goodies to my family in India.

~ Oatmeal Jam Filled Cookies ~
Preparation time: 15 minutes

Baking time: 10-12 minutes

Yield: 24-30 Cookies

Oats (uncooked old fashioned whole grain) - 2 and 1/2 cup
Wheat Flour - 1 and 1/2 cup
Honey - 3/4 cup
Maple Syrup - 1/4 cup
Unsalted Butter - 3/4 cup
Egg - 1
Vanilla extract - 1 tsp
Cinnamon powder - 1 tsp
Ginger powder - 1/2 tsp
Baking Soda - 1/2 tsp
Walnut (toasted and chopped) - 1/4 cup
Almond (toasted and chopped) - 1/4 cup
Turkish Apricot (chopped) - 1/4 cup
Prune (chopped) - 1/4 cup
Strawberry Jam - 1/4 cup

Sheet Pan - 1
Ice-cream scoop (medium) - 1

1. Cookie Batter - Lightly toast the nuts and allow to cool. Combine the dry items - wheat flour, cinnamon powder, baking soda and ginger powder. Keep it aside. In a mixing bowl, whisk honey, butter and vanilla extract. Add egg, one by one, if making a bigger batch. Add the dry ingredients now, slowly and blend with whisker. Fold in the oats, nuts and dry fruits. The batter is now ready.
2. Baking - Line two sheet pans with aluminum foil and lightly grease them with butter stick. Pre-heat the oven to 350 F. Pour a tablespoon of cookie mixture, use an ice-cream scoop for accurate measurement. Lightly pat the mixture to flatten them. Take care to space the cookies as they expand further upon baking. Bake for 10-12 minutes. Remove from oven and allow to cool.
While they are still warm, take a measuring spoon with round bottom and gently apply light pressure in the center of the cookie to create an indentation. Fill 1/4 tsp of Strawberry Jam. After 20 minutes, transfer to a cooling rack and leave aside for an hour till cool completely. Store in a cookie jar or an air tight food container.

Note - Do not disturb the cookies while they are warm.

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