Ghost Sourdough Jammie Dodgers
Get into the spooky spirit with these ghost sourdough Jammie Dodgers! This recipe combines the tangy goodness of sourdough with a sweet jam filling for a delicious, fun, and festive treat that's perfect for Halloween.
Servings:
24
cookies
Equipment
- Mixing bowls
- Food scale and measuring spoons
- Stand mixer or electric mixer
- Large baking sheet
- Parchment paper
- Heart shaped cookie cutter & piping tip
- Rolling Pin
- Pizza cutter or sharp knife
Ingredients
- 113 grams unsalted butter (softened)
- 120 grams powdered sugar (sifted)
- 200 grams sourdough discard (brought to room temperature)
- 1 large egg (brought to room temperature )
- 4 grams vanilla extract
- 300 grams all-purpose flour (sifted)
- 2 grams baking powder (sifted)
- 1/4 teaspoon salt (sifted)
- 1/2 cup jam for filling (any flavor)
- additional powdered sugar for sifting
Instructions
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In a mixing bowl, beat the softened butter and sifted powdered sugar until creamy.
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Next, add the egg, sourdough starter, and vanilla extract and mix until combined.
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In a separate bowl, sift together the flour, baking powder, and salt and mix.
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Add the dry ingredients to the wet mixture and mix everything until a dough is formed. I start by using my mixer and then finish by using my hands to form the dough.
If the dough feels too sticky, add 5-10 grams more flour at a time until it reaches the desired consistency. It should be tacky but manageable.
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Cut 2 pieces of parchment paper and sprinkle each with a generous amount of flour.
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Cut the dough in half and create 2 dough balls. Roll the dough onto each piece of parchment paper as thin and evenly as you can (about 1/8 inch thickness). Tip: flour the rolling pin to avoid sticking
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Cover the dough with plastic wrap or another layer of parchment paper and place it in the freezer for 30 minutes.
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After the dough has rested, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
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Using the heart cookie cutter, cut as many cookies as you can.
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Any additional dough will need to be rolled out and cut. If the dough seems sticky add some flour or place it in the freezer to firm up.
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To shape the ghosts, cut each heart in half with a pizza cutter or sharp knife and place it on the pan. Gently curl the end of the heart to create a ghost tail.
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Use the piping tip to cut out two eyes with the smaller end and a mouth with the larger end. Be sure to create both a top and bottom half for each cookie.
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Bake the cookies for 10-12 minutes or until the edges just start to brown.
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Once baked allow them to cool on a cooling rack for 10-15 minutes before topping and filling.
How to assemble
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Begin by sifting a generous amount of powdered sugar over the top of the cookies with the cutout ghost faces. This gives them that white ghost appearance.
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Take one bottom piece of the cookie, spread a teaspoon or 2 of jam on top, and place the top piece of the cookie over it. Repeat until all cookies have been assembled.
Storing ghost sourdough jammie Dodgers
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They can be stored in an airtight container on the counter for up to 1 week.
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Sourdough jammie dodger dough can be prepared and frozen for up to 3 months.
Notes
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- Sourdough discard: I recommend using sourdough discard that is no more than 1 week old as this may make your cookies more sour. However, keep in mind the fresher the sourdough starter the more these cookies will puff up. So make sure to roll them nice and thin!
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- Sugar: The biscuits themselves are not meant to be super sweet. To add additional sweetness to the biscuit increase the powdered sugar by 30 grams.
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- Cookie Quantity: The cookie quantity will vary depending on the size of your cookie cutter. My original recipe makes 24 3-inch cookies (12 tops and 12 bottoms).
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- Dough consistency: the consistency of the dough should be tacky but manageable. This can vary due to the consistency of your starter and different sizes of eggs. If the dough is significantly sticking to your hands, add 5-10 more grams of flour at a time until it reaches the desired consistency.
