Homemade Sandwich Cookies {Jammie Dodgers}

Well here we go, my first blog post and I've been making "Jammie Dodgers" my way.
I used a sugar cookie recipe I came by a while back that uses Greek Yoghurt and since I buy Greek yoghurt by the bucket (I'm not kidding, I literally buy buckets full of yoghurt), I thought why not? 
Let's give it a whirl.

Strawberry Frosting filled "Jammie Dodger"
or the correct term "Sandwich Cookie"

Now if you want to try out this recipe you'll need to set aside a good chunk of your day, It's 30+ degrees Celsius here in Perth, Western Australia and alas I do not have an air-conditioned kitchen. 
So I had to keep putting the dough back into the fridge to harden up, after rolling and cutting I would have to chill again and It's taken me since around 11 am (with a quick trip to the airport thrown in for good measure). It's 4 pm now and I've pulled out he last 2 trays of cookies, cooling ready to fill. 

I cheated today which is pretty bad considering it's my first post, but in my defense I've had a child home from school sick and a pile of washing to get through so Hubby had clean clothes to take back to work today. I decided to use bought frosting to fill my cookies.

So I am going to share this recipe with you and I don't know where I got it from, I've had it for ages and I've made some modifications but want you to know {THE ORIGINAL RECIPE IS NOT MINE}. 

Without further rambling here is the {BEST EVER!!! Sugar Cookie Recipe} 

{Ingredients}
3 & 3/4 Cups of All-Purpose flour
1 & 1/2 Caster Sugar
1 tsp Vanilla Extract
1/2 tsp salt
1/2 tsp Bicarb Soda
1 Egg
250g Butter softened
1/2 cup Greek Yoghurt (whole fat please)

{Filling}
I used Betty Crocker Strawberry Frosting

{Method}
Preheat Oven to 180 degrees Celsius

In your Mixer cream softened butter and sugar together, add Egg, vanilla and Yoghurt. Mix through until combined.
In a large bowl add your flour, salt and Bicarb and use a whisk to aerate the mix (you could sift it but ain't nobody got time for that!) 
With the mixer on low slowly add your dry ingredients, when it's all in there mix well until combined and smooth.

At this point you will need to split your mixture into 2 and shape into flat discs wrap in Clingwrap and refrigerate for half and hour or until nice and firm.
Roll out between 2 pieces of Baking Paper to 2mm thick and using a 1.7/8 inch crinkle cutter cut out your cookies. 
Line them up on the baking sheet so there will be 2 rounds for each biscuit and then punch a hole in every second biscuit with your 1 cm heart cutter.
Place your cookie sheet into the fridge for 10 minutes to chill the shapes so they will keep shape whilst baking and get to work on the next lot of cutting. 
At this point you may need to chill your dough again before rolling out and cutting again.
Once your cut out circles have chilled, Pop into the oven and set your timer for 12 minutes.
Take them out and cool for 5 minutes before transferring to a cooling rack.

Crinkle edged rounds look pretty

I always use 2 pieces of baking paper to roll out the dough.

Once you have all of you lovely baked biscuits sandwich 2 together making sure one has the lovely cut out heart shape, with around a teaspoon of the frosting (that you totally bought from the grocery store). 
Continue until you have a lovely mountain of sandwich cookies.

All ready for some afternoon tea. 

I had lots of fun making these and I hope that someone out there sees this and thinks that they might have a go at making them too. Now if you'll excuse me I have to find some deserving people to share these with so I don't eat them all by myself. 

Coffee, biscuit and relaxation perfect way to end the day.

Until next time.... Stacey XX