I said a few posts back that I’m trying to do at least one bake in the week and one at the weekend. Small bakes are better for me in the week as I work and do not get home til gone 6 o’clock at night so I need something that is easy to prepare and does not have a long cook time.
Back in the summer, I spent like a whole day finding recipes for things I would like to make and one recipe I thought would be a good recipe to make would be Jammie Dodgers. When ever I eat a Jammie Dodger, I think back to being a kid and loving them. They always looked simple to make, it’s just biscuit and jam also given that I have made a fair few biscuits on this blog, I knew I could probably make these without a hassle.
- 370 ml jar strawberry jam
- 100 g unsalted butter softened
- 175 g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 200 g plain flour
- To make the biscuits, mix together the butter and sugar in a bowl with a wooden spoon until well combined.
- Add the egg and vanilla and continue to beat by hand until fully incorporated. You will need to scrape the edges of the bowl down for this part. Tip the flour into the mixture and fold together until fully combined, then shape into a ball.
- Roll the dough out onto a floured sheet of baking parchment to a depth of around 5mm. Transfer the sheet to a baking tray and put in the fridge for 10 mins to firm up. Remove from the fridge and press out your biscuits using a 6cm flower-shaped cutter (you could use any shaped cutters to make these). You will need 16 base biscuits and 16 top biscuits, with small holes or flowers of around 3cm cut out of them.
- Recombine your dough off-cuts and reroll them on a floured surface. Try to be fairly quick doing this, as the mixture will warm up and get sticky. If it does, just pop it back in the fridge to firm up again. Once the shapes are cut out, arrange on 2 baking sheets lined with baking parchment and leave to cool in the fridge for 10 mins.
- Heat oven to 190C/170C fan/gas 5. Bake the biscuits for 7 mins, then take them out of the oven and sprinkle the tops with caster sugar. Return all the biscuits to the oven and cook for a further 5 mins. Take out and allow to cool fully on a wire rack. When cool, spread jam on the bottom biscuit and top with another biscuit, sandwiching them together. Will keep for 2-3 days in an airtight container.
This recipe was no hassle at all and they took me back to my childhood like the shop brought ones did. You could also do these with different centres like chocolate, lemon curd or even a different type of jam. I loved these, they were so yummy that I will be making another batch.