Jenny’s jammy dodgers

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Feeling inspired by biscuit week on the Great British Bake Off? Try out our jammy dodgers recipe using Jenny's Jams, part of our Love Local range!


Ingredients

300g/10oz plain flour

250g/8oz unsalted butter, cut into small cubes

150g/5oz icing sugar

1 tsp vanilla essence

2 eggs from our Love Local range

A pinch of salt

A jar of Jenny’s Jam – raspberry or plum flavour


Method

  1. Cream together the butter and the sugar until light and fluffy.
  2. Separate the eggs and beat the yolks with the vanilla essence. Mix with the butter and sugar until combined.
  3. Mix together the flour and salt and then start adding it to the biscuit mix. A dough will start to form.
  4. When all the ingredients are mixed into a smooth dough, shape into a ball. Wrap in cling film and chill in the fridge for 30 minutes.
  5. Preheat the oven to 180°C/350°F/Gas Mark 4. Roll out your dough on a floured surface until it is about 5mm thick. Using a 6cm cookie cutter, cut out circles from the dough.
  6. Fill a baking sheet with half of the whole dough discs. With the other half, use a smaller cutter or the spout of a water bottle to cut out a hole in the centre of each disc.
  7. Place the larger discs on another baking sheet. Discard the centres or, add them to the other leftover bits of dough, roll out, and use for more biscuits.
  8. Bake the two lots of biscuits for 15 minutes until just firm and starting to colour. 
  9. Remove the biscuits from the oven and leave to cool. Then, place a teaspoon of jam in the centre of each whole biscuit. Spread the jam until there is about a 1cm border around the biscuit.
  10. Take the biscuit discs with the holes from the baking sheet and place on top of the whole biscuits, sandwiching them together with the jam.

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