Jammy Dodgers, New and Improved…

The famed Jammy Dodger.

A biscuit of champions. One I always get excited about when purchased with the weekly shop. Quite frankly, a flipping great biscuit.

And then I eat one and remember how dreadful they are.

Is it just me who thinks this? I don’t know if they used to be tasty and they got a lot worse, or if they’ve always been bad, but Jammy Dodgers are some of the driest, unsatisfactory, hard biscuits I have ever had the displeasure of eating.

That said, the idea behind them is still brilliant – biscuits sandwiched together with jam?! What larks!

And so, (yes, you may have seen this coming) I took it upon myself to make the Jammy Dodger something to really get excited about.

Oh and I may have also added buttercream because lets face it – why the heck not?

Jam and Cream Sandwich Biscuits (Can’t call them Jammy Dodgers as these bad boys are much better)

(Adapted from Baking Magic by Kate Shirazi)

You will need:

Biscuit:

  • 250g unsalted butter, softened
  • 140g icing sugar
  • 1 tsp vanilla extract
  • 1 large egg yolk
  • 375g plain flour
  • pinch of salt

Filling:

  • 225g icing sugar
  • 100g butter
  • 1/2 tsp vanilla extract
  • Strawberry Jam (or other flavour of preference)
Makes around 22 (fully assembled, so 44 halves)

1. Start by creaming together the butter and icing sugar in a large bowl. Add the egg yolk and vanilla extract and mix together until blended. Mix in the flour and salt. You should now have a fairly stiff dough.

2. Wrap the dough in clingfilm and leave in the fridge for 20 mins so its not too soft when you roll it out. If you’re clever like me and leave it in the fridge too long, just make sure you take it out for a bit to warm up or it will be too hard to roll out! While the dough is chilling, preheat the oven to 190°C.

3.Lightly flour your surface that you are using to roll out your dough. Using a floured rolling pin, roll the dough out to a thickness of about 3-4mm. Using cutters of your choice, cut out shapes and transfer to your baking tray ready to go into the oven.

This is a good recipe for cut out biscuits so can be adapted to plenty of other styles of biscuit. For these, I used a medium scalloped cutter from a set like this and the smallest heart shaped cutter from this set. Obviously, I only cut out hearts from one half of the biscuits to get the jammy dodger effect!

4. Place your biscuits in the oven and bake for 10-12 mins, remembering to turn your trays if you have an unevenly heated oven like me. The biscuits should just be about showing some colour around the edges when you take them out. These are quite soft biscuits so leave to cool for a few minutes before transferring to a cooling rack to cool completely.

5. Prepare the buttercream while the biscuits are cooling. Cream together the butter, vanilla and icing sugar in a bowl by hand or with an electric mixer. Don’t worry about getting it too fluffy as you’ll be spreading it fairly thinly on the biscuits.

6. To assemble: Spread a layer of buttercream on a full biscuit. Dollop a teaspoon of jam on top and spread it across the buttercream. Place a cut out biscuit on top to finish.

7. Eat. Lots of them. Preferably with tea.

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