Homemade Jammy Dodgers

11 Aug

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Jammy dodgers, what a brilliant classic biscuit. Kids and adults alike adore it and it pairs with tea like cinnamon to apples. Dunk it in a hot cuppa and you get a perfectly tender biscuit with sticky jammy filling that’s starting to melt ever so slightly… Have you filled the kettle yet? This homemade version is even better then the packet ones with a rich, buttery biscuit that crumbles heavenly when you take a bite yet holds its shape perfectly otherwise and and is sandwiched with a sweet strawberry jam centre.

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These have been taste tested by little people which, as everyone knows, are always the worlds best critics so I know for sure they make the cut! Making your own is great fun because you play around with this simple recipe by adding flavors such as almond, cocoa or lemon to the biscuit and have a blast trying all sorts of funky jam flavors or even use curds, nutella or nut butter for the middle, just don’t return them to the oven for the second time if using anything other then jam.

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These keep great in a sealed tin or jar for up to a week, if they manage to linger that length of time. The last great aspect of this biscuit, is that they are pretty as a picture and you can use all sorts of mini cookie cutters for the middle cut out which will entertain kids to no end and bring a smile to anyone’s face.

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Homemade Jammy Dodgers (Makes 40-50 biscuits)

2 cups plain flour

1 cup icing sugar

A pinch of salt

250g butter, chilled and cubed

1 egg

3tsp vanilla extract

Jam of your choice (I use strawberry)

  • In a large bowl, whisk together the flour, icing sugar and salt.
  • Add the cubed butter and use your fingers to rub it into to the flour until it resembles fine bread crumbs.
  • Add the egg and vanilla and use a wooden spoon to bring it all together and form a soft dough.
  • Wrap the dough in cling film and chill in the fridge for about 30mins.
  • Preheat the oven to 180°c/350°f and grease and line two large baking sheets with baking parchment.
  • Take half out of the fridge and roll out on a well floured surface to about 1/4 inch thick.
  • Cut into circles, cutting a middle section from the centre of half the biscuits.
  • Transfer to the baking sheet and bake for 10-12mins until lightly browned.
  • Let cool for 1-2mins then add 1/2-1tsp of jam on each bottom biscuit and sandwich the top biscuit on top.
  • Repeat with all the cookies and place bake in the oven for 5mins to set the jam.
  • Let cool and serve with a hot cup of whatever you fancy. Store the rest in an airtight container for up to a week.

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