Jam Butties Recipes

JAM PENNIES

Steps:

• Cut the crusts from bread, then lightly spread each slice with the butter.
• Spread six slices with jam, and then sanwich them together with the remaining buttered bread.
• Using a round pastry cutter, stamp out four circles from each sandwich.
• Arrange on a serving plate and serve as soon as possible.

BETTY'S PEANUT BUTTER JAM DROPS (COOKIES)

Steps:

• 1. If you are not refrigerating the dough, preheat the oven to 320F/160C, line baking trays and put aside. If you are refrigerating the dough, leave this step until after you have removed the dough from the fridge.
• 2. In a large mixing bowl, cream the butter, sugars, and vanilla.
• 3. Add the eggs and continue to beat.
• 4. Add the flour and baking powder. Stir until combined.
• 5. Cover the dough and chill for 30 minutes - this is recommended.
• 6. Roll walnut sized pieces of dough and slightly flatten with your fingertips. Using your thumb, create a dip in the middle of the dough and fill with the jam.
• 7. Bake in the preheated oven, on parchment lined baking sheets, for about 12-13 minutes. The edges should be golden.
• 8. Cool completely on the trays.

THE GREAT BRITISH BACON BUTTY - BACON SANDWICH

Steps:

• Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.
• Cook until crispy, but not burnt or too dry.
• (You can also fry the bacon in a pan if you wish).
• Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.
• Add sauces to taste.
• Enjoy!
• The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.
• The Scientist's Formula:.
• Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.
• They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.
• A shortlist was then tested with computers to measure the texture of each sandwich.
• Fifty volunteers also judged each sandwich according to its taste, texture and flavour.
• The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.