Jammy Dodgers

These little biscuits offer me a touch of nostalgia. My favourite biscuit of all time and even better made at home.

Preparation

In a roomy mixing bowl place the flour, icing sugar and butter then using the hands rub the fat into the flour until the mixture resembles fine breadcrumbs. (I always mix biscuit dough by hand – I firmly believe a machine over works it. ) Place the egg yolk and vanilla extract in the centre of the mix and use a knife to bring the dough into clumpy lumps then use the hands to form into a ball. This dough should be quite firm and non sticky.

I like to roll out between two large sheets of reusable plastic (large freezer bags cut down one side and across the bottom are ideal and two bags will give you two ample sheets). The dough needs to be rolled out to a thickness of 4mm or about the thickness of a £1 coin.

Slide the plastic sheet onto one of the baking sheets and put the dough into the fridge to rest and firm up – it will need at least 30 minutes.

To prepare the jam place the measured amount in a small saucepan with 1 tsp cold water and heat gently until it is a thick sauce. Take from the heat and when cool transfer to a reusable piping bag.

Take the biscuit dough from the fridge and using a 5cm pastry cutter cut out 40-50 biscuits, rerolling the trimmings as necessary. Select half of the biscuits and cut out the centre using a small flower, round or star cutter. Reserve the cut outs and bake separately for 5 minutes for an additional supply of tiny biscuits or re-roll them to make more jammy dodgers.
Space the biscuits out onto the two baking sheets then pop them in the fridge until the oven reaches a temperature of 190 degrees c (fan). It is important to chill the dough as this prevents the biscuits spreading during baking.

Bake for 8-10 minutes until the biscuits are just starting to colour. Take from the oven and leave to cool and firm up on the baking sheets.

When completely cold turn the plain biscuits upside down so that the top side forms the base then pipe about a tbsp. jam onto each one, spread it around using the back of a teaspoon then top off with the biscuit with the hole in.

Leave the biscuits for an hour or two for the jam to firm up.


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