Saturday, 12 April 2014

Homemade Jammie Dodgers

These biscuits may just be the best thing I have ever made. Jammie Dodgers are a really old favourite of mine, I could in a whole packet in one sitting, (no shame, they're undeniably delicious) so when I saw this recipe in a magazine before Christmas I knew I had to make them. Even if it took me until April. They do take a bit of time if you don't have little heart or circle shaped cutters to cut out a piece in the middle but the two and a half hours I spent making them were well worth it. I used  the tip of a knife to cut out the little heart shape but I'm sure if you can find something in a little circular shape, that would work just as well and probably cut down the preparation time by a whole lot. Strawberry jam was my filling of choice but you can use whatever kind of jam you would like, seedless or not, I've found that doesn't really matter. I was pleasantly surprised to find that the jam stuck the two biscuit pieces together really well, I honestly thought they would fall apart and a jammy biscuit-y mess would ensue while eating. They look absolutely adorable and I really couldn't decide if I wanted to just stare at them all evening or gobble them all up in one go. This recipe makes 18 Jammie Dodgers. Happy baking!

What you will need :
250g butter
360g plain flour
130g icing sugar
1 egg yolk
1tsp vanilla extract
3tbsp milk
30g caster sugar, for sprinkling
150g jam of your choice

1.  With an electric mixer, mix together the butter and icing sugar in a bowl until pale and fluffy. 

2. Add your egg yolk and vanilla extract and beat together with a wooden spoon.

3. Sift in your flour and mix into a firm dough. If you find the mixture isn't sticking together add a tablespoon of milk but no more than 3.

4. Work the dough into a smooth ball with your hands, then wrap in clingfilm and pop in the fridge for half an  hour.

5. Preheat your oven to 180C/350F/Gas Mark 4 and line two baking sheets with baking parchment. 

6. Place your dough on a lightly floured surface and roll out to be about 3mm thick. Cut out an even amount of circles using a 4cm biscuit cutter, then cut out a heart/circle shape in the middle of half of them. 

7. Put the biscuits on your baking sheet and place in the oven for 10 minutes, until they're golden.

8. Transfer the biscuits onto a wire rack to cool.

9. Once the biscuits have completely cooled, sandwich them together with a teaspoon of jam. Making sure you place a biscuit that has a hole cut out on top of one that doesn't. Sprinkle with caster sugar to finish! 

No comments:

Post a Comment