Jammie Dodgers Biscuit / Cookie Recipe
I wish I could say that these biscuits / cookies were super healthy and calorie free however that would be a slight lie!...All I can say however is that we all deserve a little treat now and again, and what better treat is there than a lovely Jammie Dodger!
If you are not aware a Jammie Dodger is a biscuit / cookie made in th UK. To put it very simply it is two shortbread rounds with raspberry jam / jelly in the middle. I always remember having these when younger and prising apart the rounds to reveal a lovely googey sticky center and then trying to remove all the jam and then finish off by eating the shortbread part. It's a ritual I would repeat time and time again. I have a bit more decorum in my biscuit eating now although the repeat action still remains!
These Jammie Dodgers are...........as you can see star shaped and to be honest they can be any shape, whatever pastry cutters you have in the kitchen, I have added the traditional raspberry jam and just a light dusting of icing sugar. I was so surprised how well these turned out, I expected lots of broken crumbly biscuits but they held together really well. I think they would be lovely to cook up a batch and give them as a gift - or perhaps just keep them for yourself, make a cup of tea, put your feet up and tuck in. Bliss.
(Adapted from Pam Corbins brilliant book called Cakes: River Cottage Handbook)
Flour, Icing, Butter / Margarine Mix
Ready to Bake
- 175g plain flour
- Pinch salt
- 75g unrefined icing sugar
- 125g 125g unsalted butter/margarine
- 1 egg yolk
- 1tsp vanilla extract
- 150g raspberry jam, (or whatever flavour you like)
- In a mixing bowl sift the flour, salt and icing sugar into a large mixing bowl
- Add the butter and lightly rub into flour mix, using fingertips, until the mixture resembles fine breadcrumbs, add more flour if a bit too sticky
- Whisk egg yolk and vanilla extract together. Make a well in the centre of the flour mix. Add egg and vanilla mix and work together to form a soft, smooth dough.
- Seal the dough in a polythene bag and chill in the fridge for 30 minutes.
- Once chilled divide in half. Put half between two pieces of grease proof paper and roll out, (this ensures the dough doesn't stick to the rolling pin) Roll out to approx 4mm thick.
- Cut dough into discs with large cutter - there should be about 12 in all. Use the smaller cutter to cut out the centre of half the biscuit discs
- Place all the discs on the baking tray lined with baking sheets. Bake for 15–20 minutes until just firm and barely coloured.
- Remove from the oven and place a teaspoonful of jam in the centre of each whole biscuit round. Spread to 1.5cm from the edge. Place the cut-out rounds on top ad press lightly.
- Return to the oven and cook for a further 5–6 minutes by which time the biscuits will be evenly cooked and the jam sufficiently hot to stick the biscuits together.