Homemade Jammy Dodgers

These are my absolute favourite new thing to make. I adapted an old biscuit recipe I had and they have worked a treat! Don’t be worried about the initial crumbly mixture. It comes together well after chilling and rolling. I have tested these on a few people this last week and they have been so popular I’ve made several batches, keeping enough back for my cookie jar too of course, because I think my 4 year old might just be their biggest fan. Well worth a go! Beware though, they are utterly buttery and delicious!20170322_113132[1]

Ingredients for Biscuits

225g Unsalted Butter, at room temperature

140g White Caster Sugar, plus a little extra for sprinkling

1 large egg yolk, save the white for brushing later on

2.5 tsp Vanilla Extract

280g Plain Flour

Pinch of Salt

1-1.5 Tablespoon Whole Milk

 

Ingredients for Filling

50g Unsalted Butter, at room temperature

85g Icing Sugar

5 Tablespoons Strawberry Jam

Food colouring Gel of your choice, we did pink

 

Method

1.Place butter and sugar into a large bowl and mix with a wooden spoon until combined

2.Beat in the egg yolk and vanilla extract

3.Sift the flour and salt over the mixture and stir. Ideally get your hands in to squish the mixture into a dough, if still a bit flourly use the milk, I found a tablespoon really brings it together without getting it too wet

4.Halve the dough, shaping into two balls, wrap in cling film and refrigerate for one hour

5.Pre heat oven to Gas 5/190c

6.Line Baking trays with baking paper. No need for any extra grease

7.Unwrap dough and roll each ball flat. Not too thin so they don’t crumble. One batch needs to be the solid shape the cutter makes it and the other batch needs to have smaller holes cut out of the middle to display the jam at the end. I didn’t have a small enough cutter so used a piping bag nozzle 😉 Biscuit cutter size will determine how many biscuits this recipe will make. I use a 2.5 inch cutter which makes loads. I got 26 full biscuits out of this mixture, meaning it cut 52 circles with the cutter

Above: Once rolled and cut, scrunch the off cuts back together and roll again to get more biscuits. Place on a sheet of baking paper below and top with a sheet of cling film above, to prevent sticking on either side before rolling

Above: You dont need fancy tools. Use what ever you have

8.Space well apart on baking trays and bake for 6-7 minutes, bringing out after this time. Brush with the leftover egg white then sprinkle with a little sugar, returning it to the oven for a further 5 minutes. They should be lightly golden brown. Cool completely on wire racks

 Above: They do not spread or rise a lot so no need for a mass of space between them, just enough so they do not touch

 

  1. Make the buttercream filling by mixing the butter with the sifted icing sugar. Add a drop of your favourite colour and mix well. Spread over the full biscuit bases (those that will be the bottom of the biscuit) and add about half a teaspoon of warm runny jam to the centre. Place a ring cut out biscuit on top and fill in any gaps in the centre with extra jam. Leave to cool and this will set back into solid form.

    Above: We love a bit of colour inside x

    1. Put the kettle on, sit down and try not to eat them all 😉 xxx20170322_113402[1]

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