Whole wheat eggless Jimjam biscuits
I received lot of appreciation for my home baked Bourbon biscuits. There by I decided to post another most loved cream biscuits, the Jimjam biscuits. With strawberries being in season I had made a big batch of strawberry jam that we were enjoying for almost a month. Because it is homemade jam I didn’t want to store it longer. What better way to use up the jam than baking some biscuits with it!. The best part about baking cream biscuits at home is that you can control the amount of sugar that goes in. I find packaged cream biscuits to be too sweet. My 3year old loves home baked cream biscuits and these treats were baked for him.
How to make eggless whole wheat Jimjam biscuits
For the biscuit
- Whole wheat flour 100g
- Butter 50g
- Wheat bran 2 tablespoon (optional)
- Cane sugar 25g
- Vanilla extract 1 teaspoon
For the butter cream
Preparation of the biscuit
- Cream the butter and sugar till nice and fluffy. Add the vanilla extract and mix well.
- Add whole wheat flour and bran to the above mixture to form a dough. If it is dry add 1-2 tablespoon of water.
- Do not knead the dough just bring it all together.
- Cover and keep the dough for half an hour. In case your dough becomes too sticky you can refrigerate for half an hour so that it can be easily handled.
- Take half portion of the dough and roll it to 1/8 inch thickness inbetween two parchment paper.
- Cut out different shapes using a cookie cutter of your choice. Using a knife make slashes on the biscuit to give that store like biscuit appearance, you could do without it but that also helps preventing the biscuits to puff up while baking. Use a nozzle to cut out from the center from one set of biscuits which will form the lower layer.
How to shape Jim Jam biscuits
- Place the biscuits on a baking tray lined with a baking sheet.
- Bake in a preheated oven at 180 degrees for 12-15 minutes or until it browns from the edges. Do not over bake, it will be soft and harden on cooling.
- Keep on the wire rack for further cooling.
Preparation of butter cream
- Use a hand blender or a wire whisk to cream the butter and sugar till creamy.
- Add milk powder and vanilla extract, mix it well.
- The cream would be soft but it would set at room temperature.
- Use the biscuits when they have come to room temperature. Take a piping bag and fill it with the cream. Pipe out the cream in circles leaving out the centre. Spoon out little bit of strawberry jam in the centre. Place the biscuit with the hole on the top and press it lightly.
- Prepare all the biscuits in the same way. Keep it for few hours for the cream to harden and then you can enjoy!
- Store them in an airtight container and it should stay good for a week.
- If you don’t want to use cane sugar you may replace it with regular sugar. Cane sugar is an healthier alternative to white sugar and that’s why I use it.
- You may increase or decrease the amount of sugar in your biscuits based on your liking. I have used 25g and it was perfect for me. The butter cream also has sugar so you have to use the sugar accordingly.
- It is very important to use good quality vanilla extract in this recipe. That will make this taste the best.
- If you are using store bought jams stir the jam well with a spoon to make it smooth and then use it.
- Butter should be at room temperature for both the biscuit dough and for butter cream. This is very important for the creaming process as that would give a good texture to the biscuits. This rule applies for baking all cookies which involve creaming step.
- No need for any leavening agents, creaming process will only make the biscuit crisp and flaky.
- If you are using homemade jam you have to store the biscuits in the refrigerator.
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