Posh Jammy Dodger Recipes

POSH JAMMY DODGER RECIPE

Steps:

• Rub together the flour, icing sugar, butter and salt in a large bowl until it becomes like fine crumbs.
• Add the egg yolk and mix until a dough forms.
• Make a ball, wrap in cling film, flatten to a disc and chill in the fridge for 30 minutes.
• Preheat your oven to 170°C/Fan 160°C.
• If seeded, push the jam through a sieve with a spoon set over a small bowl. Pop into the fridge until needed. (Optional)
• Roll the chilled dough out to approx 5mm thick and cut out as many 6.5cm fluted circles as you can. Reroll any scraps of dough and repeat until it's all used up.
• Next, cut out the middles of HALF the biscuits using a blossom flower plunge cutter.
• Evenly space out the cookies on a baking tray (with room for spreading) and bake in the oven to bake for 12-15 mins until golden brown on the edges.
• When cool enough to handle, transfer to a wire rack to cool slightly.
• While the biscuits are still a little warm, take out the jam from the fridge and put a generous dollop in the middle of each 'non holed' biscuit. Spread it out almost to the edge. Top with a 'flower hole' biscuit. Repeat for all the biscuits.
• Allow to sit on the cooling rack until the jam has solidified again. (About 60 mins.)

JAMMY DODGER FLOWERS

Steps:

• 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.