Home-made Jim Jam biscuits (Eggless recipe made with whole wheat flour or atta)

Jim Jam biscuits were the best part of my childhood. If you are from India then I am sure you loved these too as a child. As I have grown up, I find that the biscuits are too sweet for my taste which is why I decided to make this eggless and whole wheat version which has the perfect amount of sweetness and is loved by all.

Why do I need to refrigerate the dough?

It helps to have better structure and you will be able to roll and cut out the cookies easily.

I don’t have a cookie cutter!

You can use the lid of a jar to cut out these cookies too, shape doesn’t matter.

What jam did you use?

You can use any jam that you like to eat on its own, I would recommend that you use the highest quality jam you can get.

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Homemade Eggless Jim Jam biscuits (with Whole Wheat Flour or atta)

These childhood favourite sandwich cookies are made with the goodness of whole wheat flour and they are eggless. They barely need 5 ingredients if you use store bought jam.

Course Snack

Cuisine American

Keyword cookie

Prep Time 20 minutes

Baking and assembling 20 minutes

Total Time 40 minutes

Servings 8 sandwich cookies

Calories 184kcal

Author bakesalotlady

Ingredients

Cookie:

• 200 gram whole wheat flour
• 60 gram granulated sugar caster sugar
• 60 gram butter melted (I used salted butter)

Filling:

• 50 gram butter softened to room temperature (I used salted butter)
• 100 gram icing sugar sifted
• 2 tablespoon heavy cream optional

Best quality jam of your choice – I used strawberry jam

Instructions

Make the cookies:

• Mix all the ingredients in a bowl and once it comes together, cover and let it rest in the fridge for 20-30 minutes. Remember, try to not knead your dough too much.
• After the dough has rested, roll it out to about 1/4 inch thickness or a little thinner than that if you can handle the dough and using a round cookie cutter, cut out as many circles as you can.
• If you have dough scraps you can roll it out once again and cut out circles. I would only recommend re-rolling the dough once.
• Pair the cookies together and using a smaller cookie cutter cut out a smaller circle from one of the cookies in the pairs.
• Arrange the cookies on a baking tray, leaving some space – these cookies will not spread. Keep the cookies in the fridge while you preheat your oven to 190C for ten to fifteen minutes.
• Now, bake the cookies for 12-15 minutes or until baked through, the cookies will turn very slightly golden brown on the edges.
• Take the tray out and let the cookies cool down completely on the tray itself.

Filling:

• In a bowl, add all the ingredients for the filling and using a hand held mixer, beat it for a few minutes or until light and fluffy.
• Transfer this into a piping bag.

Assemble the cookies:

• Take the cooled cookie (without the small cutout) and pipe the filling across the circumference of the cookie to make a wall that holds the jam.
• Now spoon the jam into the center of this cookie. You can either use a spoon or pipe the jam using a piping jam.
• Now place the cookie with the cutout on top of this and press lightly.
• Repeat for all cookies.
• You can refrigerate the cookies for a few minutes if your filling becomes a little runny because of the hot climate.
• Enjoy!

Nutrition

Sodium: 17mg | Calcium: 27mg | Vitamin C: 1mg | Vitamin A: 80IU | Sugar: 20g | Fiber: 3g | Potassium: 113mg | Cholesterol: 7mg | Calories: 184kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 2g | Protein: 4g | Carbohydrates: 39g | Iron: 1mg