Gail's Jolly Jammers

Gail's Jolly Jammers
Hi everyone, I hope your week has started off well. I made some smiley face biscuits today… It was such fun. And they delicious 😊😊Enjoy!
Preheat oven to 170°C (150°C fan forced) Line 2 baking trays with parchment paper
150 g butter at room temp
3/4 cup icing sugar
2 1/2 tbsp golden syrup
1 large egg
1/3 cup milk powder (Nestlé, Nespray or or any other suitable milk powder)
2 tsp vanilla essence
3 cups plain flour
pinch of salt
1 tbsp corn flour
1 tsp baking powder
1 tbsp lemon zest
Icing to sandwich biscuits:
3 tbsp butter
1 cup icing sugar
1 tsp vanilla essence
3 – 4 tbsp raspberry jam, strained to remove the seeds. I used smooth cherry jam.
Beat butter until pale for 1 min, add vanilla essence and icing sugar, beat for 2 mins until light & fluffy.
Place filling in a piping bag and pipe the filling around the edges of half of the full cookies, place a small blob of jam in the middle, then sandwich together with the cut-out tops.
To make the biscuits, cream the butter and icing sugar until light and fluffy.
Add golden syrup, egg, milk powder and vanilla and beat until smooth.
Add the rest of the dry ingredients until a dough forms.
Wrap dough in cling wrap and refrigerate for 30 mins.
Roll out on a floured surface to 5mm-thickness, use a 5cm-round smiley face cookie cutter to cut out shapes.
Cut out eyes and mouths from half the rounds and a plain round cookie bottom with a 5cm-cutter.
Place on prepared baking tray. Bake for 9 -13 minutes or until slightly golden.
Allow to cool completely. Sandwich together a bottom with a cut-out top.
Makes 40 biscuits.
Credit recipe Srs Maharaj
Prepared, tried and tested by: Gail Haselsteiner
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