Jammy Dodgers
Every now and then we feel like doing something sweet. These biscuit are among our favourites.
Od czasu do czasu mamy ochotę na coś słodkiego. Te ciastka należą do naszych ulubionych.
The biscuit is quite simple: cut out two identical shapes, make a hole in one of them, stack them and put jam inside the hole. But this recipe is insanely good – the sweet stuff is inappropriately tasty when Justin Gellatly provides the recipe. His book “Bread, Cake, Doughnut, Pudding” (ISBN 978-0-241-14605-7) is really good when it comes to sweets. The only changes I made were cutting down the sugar content and scaling the recipe up to match the size of an average butter. I also changed the process slightly.
There were some cookie cutters on offer in Lidl recently. I was after one particular kind, with a hole puncher in the middle. Sadly, they don’t have simply round ones, but I decided to get them anyway. The round cutters we have are quite big, and to have some smaller biscuits I always had to work something out. This time I could finally try a new solution.
A cookie cutter
Planning
Just remember that the dough needs to be made earlier and chilled.
Ingredients
- 310 g plain flour (plus some extra for dusting)
- 110 g icing sugar
- 250 g softened unsalted butter
- 2 large egg yolks
- a pinch of sea salt
- raspberry jam – you will need a couple spoons, really. I usually get the conserve with seeds. There’s a nice one in Lidl, Tesco, others as well, I’d guess
Preparation
Mix the ingredients together until a ball of dough is formed. Wrap it in clingfilm and put it into the fridge to chill. I usually try to flatten it in the cling film to save time chilling and rolling later. You can do this much earlier and get back to cutting the biscuits later
When taking the dough out of the fridge, turn the oven on to 160C/140C fan/gas 3
The recipe says to take the dough out and let it soften. I almost never do, since I have it quite flat already. I give it a couple minutes and then roll it flat to about 3-4 mm of thickness
Cut out the shapes, then punch a hole in half of them. Justin Gellatly suggests 6 cm cutter and 2 cm cutter for the middle. Stack them up to have a hole on the top. Place them on baking trays, I’m using non stick, but you can also put them on baking paper
Cut biscuits on the tray
Place some jam in the hole. In the recipe Justin puts jam on the base biscuit and than puts the one with hole on top. You will have more jam his way
Putting jam into a biscuit
Put the biscuits in the fridge to chill for 5 minutes, then bake for about 20 minutes or until lightly golden brown. I burned mines a bit (again), so just keep an eye on yours and adjust temperature and baking time (know your oven)
Sprinkle with caster sugar (I usually don’t as it’s sweet enough already) and let them cool on a rack
Ready jammy dodgers
Well, that’s it. Now that we can punch holes in shapes, Helena requested a bunch of small hearts. Got to spoil your Princess.
Jammy dodgers
