Gingerbread, White Chocolate Chip and Raspberry Jam Sandwich Cookies

 

I have to say . . . I am awfully fond of the flavours of gingerbread . . . those warm baking spices . . .  ginger, cinnamon, cloves . . . and molasses, thick and sweet.   Oh so good.



I'm also awfully fond of jam, I admit . . . but then you already knew that.    It doesn't matter which kind, I'm not overly fussed, although I do quite like strawberry and raspberry jams . . .  raspberry jam in particular has a great affinity for gingerbread flavours.   Trust me.  Tis true.

 

And when that gingerbread comes in the form of big SOFT sugary cookies, stogged full of white chocolate chips . . . and layered together in pairs with raspberry jam . . .  well, I am also pretty AWFULLY fond of that!



I cannot think of anyone that wouldn't fall in love with these delightfully delicious cookies.   These are truly what I would call "Moreish."  Scrummy even . . .  not to belabor a point.



Add to the mix a nice glass of ice cold milk and . . .  well . . .  it's just heavenly bliss.  There is no other way to describe the experience.   Winners all round.  If you love gingerbread, and you love jam, and you love white chocolate and cookies and milk . . .  you will positively ADORE these tasty little babies.  I'd stake my reputation on that.  I really would.  Make sure you bring your appetites.  These are hefty little delights!

 

*Gingerbread, White Chocolate Chip and Jam Sandwich Cookies*
Makes 12 large double cookies

Printable Recipe   

Yes, you HAVE died and gone to Heaven.   Soft gingerbread cookies, filled with white chocolate chips and sandwiched together with raspberry jam.  What's not to like?

170g of butter at room temperature (3/4 cup, or 6 ounces in weight)

190g of granulated sugar (1 cup)

1 medium free range egg, plus 1 egg yolk

30ml of dark treacle, combined with 30ml of golden syrup  (1/4 cup molasses)

1 tsp bicarbonate of soda

1/2 tsp salt

2 1/2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

325g of plain flour (2 1/4 cups)

265g of white chocolate chips (1 1/2 cups)
additional granulated sugar for rolling

raspberry jam for fillng

Preheat the oven to 180*C/350*F/ gas mark 4.   Line several large baking sheets with baking paper set aside.

Cream the butter and sugar together until light and fluffy.  Beat in the eggs and egg yolk to combine.  Beat in the treacle mixture.  Sift the flour, spices, soda and salt together.   Stir this into the wet mixture until aough comes together.  Stir in chocolate chips.   

Roll into 2 inch in diameter balls.  Roll the balls in granulated sugar.  Place at least 2 to 3 inches apart on the baking sheets.    Bake in the preheated oven for 11 minutes, until the edges are turning golden brown. Allow to stand on the baking sheets for 5 minutes before scooping onto wire racks to finish cooling completely. 

Once they are completely cold, sandwich together in pairs with raspberry jam.   Delicious.

Store in an airtight container.

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