Biscuit Week on GBBO. For something you can make at home, try traditional Jammy Dodgers – buttery, vanilla biscuits filled with jam. Home-made always tastes better.
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I love Bake-Off, but I’m loving the last couple of series a bit less. It’s mostly because the goodies are not the sort of thing most home bakers cook. I’m re-watching the previous series on Netflix, and I am enjoying them more. Much more accessible!
Having said that, for the next few weeks I’ll be sticking to the Bake-Off theme, but cooking something everyone can have a go at, starting with Jammy Dodgers for Biscuit Week.
Jammy Dodgers use store-cupboard ingredients
- Butter – Remember to get it out early to warm to room temperature
- Large egg – Again, room temperature is best
- Caster sugar – You can make it with granulated sugar blitzed in your blender or food processor
- Plain flour – Not self-raising for this recipe
- Vanilla extract – Extract is a better product than essence, which may be synthetic
Why do you keep chilling the dough?
Once the dough is made, you need to chill it for about half an hour – longer is fine. You also keep putting the cut out biscuits in the fridge on the baking tray.
The first reason is that the biscuits keep their shape better if chilled – especially important as you want them to be the same size and shape to sandwich together.
The second reason is that the dough is much easier to handle if it’s cold and stiff – it just gets too floppy if it’s warm.
What else do you need to make Jammy Dodgers?
- Fluted Pastry Cutters – If you don’t have any cutters, buying an assortment means you will always have the size that you need. For Jammy Dodgers, use a 6cm cutter for the base and a 2cm cutter for the middle.
- Silicone Baking Mat – Reduce the washing up as this mat goes into the dishwasher. You don’t have to grease it as it’s totally non-stick. Use on the baking sheet to keep the mess down and you can roll biscuits out on it too.
If you like this…
…Why don’t you try:
- Ginger Biscuits – Crunchy or chewy – however you like them
- Mini Buttercream Biscuits – Soft little biscuits with a buttercream filling
- Melting Moments – Crunchy biscuits coated in rolled oats or coconut, topped with a cherry.
- Shortbread Biscuits – Melt-in-the-mouth, buttery biscuits
- Almond Macaroons – Unlike their elaborate French cousins, these English almond macaroons are quick and easy to make
For the biscuits:
- 100 g butter at room temperature
- 175 g caster sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 200 g plain/all-purpose flour
For the filling:
- Icing sugar
- Line the baking sheets with baking parchment, a silicone baking mat or magic liner
Make the dough:
- Using a stand mixer or hand mixer, beat the butter and sugar together on high
- Beat in the egg and vanilla extract
- On slow, mix in the flour until you have a ball of dough
- Cover the bowl and refrigerate for about 30 minute. (Cookie dough is easier to handle when it’s cold)
Make the biscuits:
- Preheat the oven to 190°C/170°C fan, gas mark 5/375°F
- (Very) lightly coat your rolling pin in flour and roll the dough out onto a floured sheet of baking parchment, or without flour onto a silicone mat, to a depth of around 5mm (½cm)
- Press out the biscuits with the large cutter – 5-6 cm
- Half the biscuits are base biscuits. For the top biscuits, cut out a small circle from the centre – about 2 cm
- Transfer the biscuits to the lined baking sheets, putting them in the fridge as you go. (Cool biscuits are less likely to spread)
- Recombine your dough off-cuts and roll them out again. Try to be fairly quick doing this, as the mixture warms up quickly and get sticky. If it does, just put it back in the fridge to firm up again
- Bake the biscuits for 10-12 minutes.
To construct Jammy Dodgers:
- Take the biscuits out of the oven, leave on the baking sheet for 5 minutes, then transfer to a wire rack before sandwiching
- Spread jam on the underside of each base biscuit and cover with a top biscuit, sandwiching them together. Don’t take the jam right to the edge or it will ooze
- Optionally dust with icing sugar. Use a tea-strainer or small sieve to get a light dusting