Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup raspberry jam
- 1/2 gallon vanilla ice cream
Special Equipment Needed:
- Stand mixer
- Rolling pin
- Baking sheet
- 2-inch round cookie cutter
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes.
4. Add the egg and vanilla and mix until combined.
5. With the mixer on low, slowly add the flour mixture and mix until just combined.
6. Turn the dough out onto a lightly floured surface and roll out to 1/4-inch thickness.
7. Cut out circles with a 2-inch round cookie cutter and place on a baking sheet.
8. Bake for 12-15 minutes, or until lightly golden.
9. Let cool completely.
10. Spread a thin layer of raspberry jam on the flat side of half of the cookies.
11. Scoop the ice cream onto the other half of the cookies and press together to form sandwiches.
12. Place the sandwiches in the freezer for at least 1 hour before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 12 sandwiches
Nutritional Information:
Calories: 300
Fat: 14g
Carbohydrates: 39g
Protein: 4g
Substitutions for Ingredients:
- For the butter, you can use vegan butter or coconut oil.
- For the raspberry jam, you can use any flavor of jam or preserves.
- For the vanilla ice cream, you can use any flavor of ice cream.
Variations:
- For a chocolate version, use chocolate ice cream and spread melted chocolate on the cookies before assembling the sandwiches.
- For a fruity version, use strawberry ice cream and spread strawberry jam on the cookies before assembling the sandwiches.
Tips and Tricks:
- Make sure to let the cookies cool completely before assembling the sandwiches.
- If the ice cream is too hard to scoop, let it sit out for a few minutes before scooping.
Storage Instructions:
Store the sandwiches in an airtight container in the freezer for up to 1 month.
Reheating Instructions:
The sandwiches do not need to be reheated.
Presentation Ideas:
Serve the sandwiches on a platter or in individual bowls.
Garnishes:
Garnish with fresh berries or chopped nuts.
Pairings:
Pair with a glass of cold milk or a cup of hot coffee.
Suggested Side Dishes:
Serve with a fresh fruit salad or a scoop of sorbet.
Troubleshooting Advice:
If the cookies spread too much during baking, try chilling the dough before rolling it out.
Food Safety Advice:
Keep the sandwiches in the freezer until ready to serve.
Food History:
The Jammie Dodgers cookie was first introduced in the UK in the 1960s.
Flavor Profiles:
This recipe has a sweet and tart flavor from the raspberry jam and a creamy vanilla flavor from the ice cream.
Serving Suggestions:
Serve as a dessert after a meal or as a snack.
Related Categories
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Region: British