Azza’s recipe for jam & cream sandwich cookies


For the cookies:

    • 185g softened butter
    • 110g caster sugar
    • 1 whole egg
    • 1 tsp vanilla extract
    • 250g all purpose flour
    • 1 tsp baking powder
    • 40g almond meal


For the butter cream filling:

    • 30g softened butter
    • 50g confectioner’s sugar
    • 1 tsp vanilla extract
    • 1 tbsp milk


  • 85g strawberry jam
  • Extra confectioner’s sugar, for dusting


  1. Preheat oven to 180°C. Grease and line baking trays with baking sheets.
  2. Using electric mixer, beat the butter and sugar together in a bowl until light and creamy. Beat in egg and vanilla until just combined.
  3. Sift together the flour, baking powder and almond meal, then fold into the butter and egg mixture.
  4. Roll heaped teaspoons of cookie dough into balls. Place balls about 2 inches apart on prepared baking trays.
  5. Flatten with a fork twice, to form a crisscross pattern, then place in the oven and allow to bake for 12 minutes, until the cookies are golden brown.
  6. Remove from the oven and allow to cool completely.
  7. While the cookies cool, whip together the butter and sugar for the buttercream filling until fluffy. Add the vanilla extract and milk until just combined.
  8. Sandwich the cookies with 1/4 teaspoon of strawberry jam and 1/4 teaspoon of buttercream filling. Dust cookies with sifted confectioner’s sugar, to serve.


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