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.
Homemade Eggless Jim Jam biscuits (with Whole Wheat Flour or atta)
- 200 gram whole wheat flour
- 60 gram granulated sugar caster sugar
- 60 gram butter melted (I used salted butter)
- 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
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.
- 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.