It is no secret around here that I’m addicted to sweets and pastries. My ideal mornings always start out with a cup of coffee and a freshly baked pastry. Luckily there are quite a few amazing bakeries in Seattle that I like to occasionally indulge in and get inspiration from for my own baking adventures. On the top of that list is Macrina Bakery. I always try something different whenever I’m there and I’ve yet to find something that I’m disappointed by. The last time we were there I ordered the buttermilk biscuit which essentially is a really big, super flaky biscuit with a delightful center of jam. I LOVED it, but one thing that my husband noted when I let him have a bite was that you didn’t get jam in every bite and the combo of the biscuit and the jam was essential. I agreed and decided that I would try to make something similar but in my version, you would for sure get jam in every bite!
I opened up my Grand Central Baking Book (another bakery I love!) to find a recipe for their Jammers which was very similar to Macrina’s in that the biscuit part was very large and the jam was only in the center. I basically just took the biscuit recipe and instead of making the biscuits huge and dense, I made them flatter and bite sized. I bought my favorite jam and filled each one to the brim and came out with the perfect little Thumbprint Jammers!
Thumbprint Jammers – adapted from Grand Central Bakery Jammers
4 cups all purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon baking soda
1 cup cold unsalted butter
1 1/4 to 1 1/2 cups buttermilk
About 3/4 cup preserves or jam
*side note: this makes A LOT of Thumbprint Jammers so I recommend cutting this recipe in half if you don’t want a crazy amount. I think I made about 16-18 with cutting the recipe in half.
Preheat the oven to 350 degrees F. Lightly grease a baking sheet or line it with parchment paper.
- Measure the flour, sugar, baking powder, salt and baking soda into a bowl with high sides or the bowl of a stand mixer and whisk to combine.
- Dice the butter into 1/2 inch cubes. Use your hands or paddle attachment of your stand mixer on low speed to blend the butter into the dry ingredients until the texture of the flour changes from silky to mealy. There should still be dime-to quarter-size pieces of butter remaining. If you’re preparing the dough the night before, cover the bowl with plastic wrap and chill overnight, otherwise proceed with the recipe.
- Make a well in the flour mixture and pour in 1 cup of the buttermilk in one addition. Gently mix the dough just until it comes toghether, it will look rough.
- Scrape the dough from the sides and bottom of the bowl, then add another 1/4 cup buttermilk and mix again to incorporate any floury scraps. The majority of the dough will come together, on the paddle if you are using a stand mixer. Stop mixing while there are still visible chunks of butter and floury patches. The dough should come out of the bowl in 2 to 3 large, messy clumps, leaving only some small scraps and flour around the sides of the bowl. If the dough is visibly dry and crumbly add up to 1/4 cup more buttermilk, 1 tablespoon at a time, mixing no more than one rotation after each addition.
- Turn the dough out onto a lightly floured surface. Use the heels and sides of your palms to gather the dough and gently pat it into an oblong shape 1 inch thick. It won’t look smooth or particularly cohesive, that’s okay.
- Using a knife, cut out the sizes of dough that you’d like your jammers to be. (Grand Central advises using a biscuit cutter but I don’t have one and I wanted mine to be small.)
- Shape the dough into your biscuit and use your thumb to make an indentaion in the middle of each biscuit. Try to apply as little pressure as possible to the outside of the biscuit, to avoid smashing the layers, which are the key to flaky jammers. Fill each indentation with jam and put the jammers on the prepared baking sheet with 1 1/2 inches between them.
- Bake for 30-35 minutes, rotating the pan halfway through the baking time. The jammers should be a deep golden brown. (Note, if you are making the regular size jammers, Grand Central recommends baking for 35 to 40 minutes)
- Let cool and then enjoy with a fresh pot of coffee! 🙂
My notes about this recipe
- Make sure to handle the dough VERY little. The first batch I went crazy with making the indentations and the biscuit didn’t come out as fluffy as the second time where I was careful not to handle the dough too much.
- Don’t fill the jam over the top of the indentation like in my picture above. If it’s not encased in the indentation, it will just overflow and get all over your pan.
- The Grand Central recipe calls for 1.5 teaspoons of salt but when my first batch came out, I didn’t like how salty the biscuit was so I cut it, by a lot but it’s up to you if you really like the salty/sweet combination.
The containers that hold my sugar and flour are these Martha Stewart containers that I am obsessed with! I had a little baking party with a girlfriend of mine and she had these in her kitchen and I immediately knew I needed to have them so the next day I went out and bought one for each of my baking essentials. It helps so much to have them in these containers and each one comes with it’s own measuring cup which is so handy. Funny story about the labels – I bake enough to recognize what is in the container just by looking at it, especially the sugars but every time hubs went to look for the sugar, he’d pull out every container that resembled sugar (all purpose flour, whole wheat flour, self rising flour, granulated sugar, powdered sugar – like I said, I bought these containers for everything!) and tried to decipher them. He bought some waterproof labels and now, nobody gets confused 😉
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