Plum Jam Whoopie Pies

Lately we really enjoy making whoopie pies and sandwich cookies, and wanted to try one older recipe. Mum dug out an almost ancient notebook full with her docile handwriting and containing primarily our granny’s recipes, and we rolled our sleeves. I don’t have enough words to describe how tasty these plum jam whoopie pies are! We used plum jam but if you don’t have any, you can replace it with rosehip marmalade. To make the filling, you need to hollow out the cookies and mix the cookie crumbs with the jam. This makes the whoopie pies incredibly soft and they won’t dry out but remain juicy and scrumptious. You can have them any time of the day, they’re perfect if you want to sweeten up your coffee or tea. Don’t let their ordinary look deceive you and definitely try them!

Ingredients for 20 Plum Jam Whoopie Pies:

• 300 g flour
• 300 g plum jam (you can use jelly as well)
• 165 g sugar
• 50 g Greek style yoghurt
• 30 ml olive oil
• 1 egg
• ½ tsp baking soda

Preparation:

1. Preheat the oven to 170ºС. Line a large baking tray with parchment paper.
2. Stir the baking soda into the yoghurt, stir to encourage leavening and set aside for a few minutes.
3. Whisk the egg. Mix in the sugar until light and fluffy.
4. Add in the yoghurt, olive oil and sifted flour. Knead a soft dough.
5. Using your hands shape balls with the size of a small walnut. Arrange the cookies onto the baking tray and make sure to leave enough space between them as they rise a lot during baking.
6. Bake for about 20 minutes, or until the whoopie pies turn light golden brown colour. Leave them aside to cool down.
7. Take a cookie and using a sharp knife, hollow out the centre on the flat side. Repeat with all cookies and collect the crumbs into a bowl.
8. Add the plum jam to the cookie crumbs and stir.
9. Fill in the cookies and sandwich them together.
10. Put the plum jam whoopie pies into a container and leave them overnight to soften.

Bon appetit!