There’s something about transforming a familiar food into something completely unexpected that makes recipes extra fun, and these Marmalade Sandwich Cookies are exactly that. Inspired by my daughter’s favourite book character, Paddington Bear, we took a simple marmalade sandwich and turned it into something a little magical. They somehow end up with the crunchiest exterior while still staying soft and lightly sweet in the centre.

These cookies use a crumb coating made from sourdough marmalade sandwiches, which gives them a texture that is completely different to a regular cookie. The crumbs crisp up beautifully as they bake, creating golden crunchy edges and little pockets of orange flavour throughout. If you have sourdough on hand, it works especially well here, creating chunkier and crispier crumbs, but regular bread can also be used.

One of my favourite things about these cookies is that the ingredient list stays really simple and wholesome. They’re made with pantry staples and naturally sweeter ingredients rather than relying on lots of refined ingredients. The combination of spelt flour (you can sub with plain or a GF blend), coconut, orange zest and sourdough creates a warm, lightly sweet flavour that works so well with the citrus notes.

Instead of using a traditional marmalade, these cookies use a quick homemade orange version that is naturally sweetened with just a little maple syrup. If you’re not usually a marmalade person, this version is a little softer and sweeter than the classic style, making it a really family-friendly option that still has that beautiful bright orange flavour – and the addition of zest is completely optional, so you can omit it for kids and babies who aren’t used to the bitter flavour. Plus you could sub for your favourite regular jam, or strawberry jam too if you preferred!

Whether you make these as a fun baking project with kids, for lunchboxes, or simply because you want to try something a little different, they’re one of those recipes that end up being far better than you expect. Crunchy, soft, lightly sweet and packed with orange flavour, they’re the kind of cookies that disappear quickly.

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Marmalade Sandwich Cookies

Prep Time 15

Cook Time 16

Total Time 31

Servings 7

Suitable For 12m+

Metric - US Customary Units

Ingredients

Orange Marmalade

2 oranges (peeled and diced, reserve the zest from both oranges. Optional to add 1/2 tbsp to the marmalade)
2 tbsp maple syrup

Cookie Ingredients

2 slices sourdough (150g, you can sub with approx 3 slices of regular bread - lightly toast so its not too soft)
7 tbsp orange marmalade (approx; from above - 2 tbsp for spreading on the sandwich, and remaining for filling the paw prints)
100 g vegan butter (softened)
50 g coconut sugar
2 tbsp maple syrup
1 tsp vanilla extract
1 tbsp orange zest (the remaining reserved from the oranges in the marmalde)
210 g spelt flour (or plain)
1 tsp baking powder
Pinch sea salt (optional)

Instructions

To make the marmalade: add everything to a small saucepan and cook over medium-low heat for 10–15 minutes, stirring occasionally until soft, thick and jammy. Lightly mash with a masher or blitz with a stick blender briefly, leaving some texture. Cool completely (best made ahead or chilled in the fridge).
Spread the marmalade over both slices of bread and sandwich them together.
Cut into pieces and blitz in a food processor until crumbly. Split the crumbs in half, reserving half for going into the cookie dough and the other half to coat the cookies.
Add half the crumbs to a bowl with the flour, coconut sugar, maple syrup, salt, baking powder, vegan butter, vanilla, and orange zest and mix until almost combined, then use your hands to bring into a large dough ball.
Preheat the oven to 170c/340f fan.
Roll into 7 large balls, then roll to coat in the remaining sourdough crumbs, flattening in the crumbs to coat all of the surface on both sides.
Press down slightly in the middle with two fingers, or the back of a small spoon to create the palm of the bear paw print, then use your pinky finger to create three small holes above for the bear claw toes.
Spoon or pipe a little orange marmalade into each paw print.
Bake for 16-18 minutes as they are thick, or until the edges and crumbs are lightly golden.
Allow to cool on the tray for 10 minutes, then transfer to a wire cooling rack to cool fully.