Jammy dodgers are a classic bake that are easy, yet so satisfying!
This recipe takes a classic jammy dodger and gives it a delicious twist.
CHERRY AND ALMOND JAMMY DODGER RECIPE
Makes approximately 30 8cm biscuits
Ingredients
- 250g butter, at room temperature
- 200g sugar
- 1 egg
- 500g plain flour
- 1 teaspoons almond essence
- 350g cherry jam (or use your favourite berry jam)
Method
- Preheat oven to 180c. Cream butter and sugar, then add the egg and mix until well combined. Add the flour and almond essence mix slowly until a soft dough is formed.
- Knead gently on a floured surface to form a round ball. Wrap in cling film and refrigerate for an hour.
- Sprinkle flour on your work surface and split the dough into two balls. Roll one ball out thinly, to about 3mm thick. Cut out circles and place on a baking tray lined with baking parchment. Pick up the scraps and knead to form a ball, and repeat until you’ve used all of your dough. Now, using smaller heart shaped cookie cutters, cut out shapes from the middle of half of the biscuits whilst on your baking tray. This will stop the shapes distorting which can happen if you move your biscuits after you cut the middle shape.
- Bake for 10-12 minutes, or until lightly golden – don’t overcook, they should be a very light brown colour. Place on a wire rack to cool.
- Put a teaspoon of jam on each biscuit circle, and place a biscuit with a shape cut out of it on top. Arrange so the jam fills the shape. Dust with icing sugar. Allow the jam to set, then keep in an airtight tin. They will last about a week (if you can resist them!).
- Preheat oven to 180c. Cream butter and sugar, then add the egg and mix until well combined. Add the flour and almond essence mix slowly until a soft dough is formed.
- Knead gently on a floured surface to form a round ball. Wrap in cling film and refrigerate for an hour.
- Sprinkle flour on your work surface and split the dough into two balls. Roll one ball out thinly, to about 3mm thick. Cut out circles and place on a baking tray lined with baking parchment. Pick up the scraps and knead to form a ball, and repeat until you’ve used all of your dough. Now, using smaller heart shaped cookie cutters, cut out shapes from the middle of half of the biscuits whilst on your baking tray. This will stop the shapes distorting which can happen if you move your biscuits after you cut the middle shape.
- Bake for 10-12 minutes, or until lightly golden – don’t overcook, they should be a very light brown colour. Place on a wire rack to cool.
- Put a teaspoon of jam on each biscuit circle, and place a biscuit with a shape cut out of it on top. Arrange so the jam fills the shape. Dust with icing sugar. Allow the jam to set, then keep in an airtight tin. They will last about a week (if you can resist them!).
Love as always,
