Jammy Dodgers
Jammy Dodgers are vanilla biscuits with a cutout jammy centre.
Servings: 16
Ingredients
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:
- Jam
- Icing sugar
Equipment
Instructions
Preparation:
- 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 speed. Beat in the egg and vanilla extract100 g butter, 175 g caster sugar, 1 large egg, 2 teaspoons vanilla extract
- On slow, mix in the flour until you have a ball of dough200 g plain/all-purpose flour
- 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 the 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 oozeJam
- Optionally dust with icing sugar. Use a tea-strainer or small sieve to get a light dustingIcing sugar