Simple Jammy Biscuits Recipes

SIMPLE JAMMY BISCUITS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor. Add enough egg to bring the mixture together to form a stiff dough.
• Flour your hands and shape the dough into a tube, about 5cm in diameter. Cut into 2cm-thick slices and place on a large baking sheet. Space them out as the mixture will spread when baking.
• Make a small indentation in the middle of each slice with the end of a wooden spoon, and drop a tsp of jam in the centre. Bake for 10-15 mins until slightly risen and just golden. Cool on a wire rack.

PAUL HOLLYWOOD'S JAMMY BISCUITS

Steps:

• Make the jam. Place the raspberries in a small, deep-sided pan and crush them with a potato masher. Add the sugar and bring the liquid to the boil over a low heat until the sugar dissolves. Then, increase the heat and boil for 4 minutes. Remove the pan from the heat and pass the jam through a sieve into a heatproof bowl. Discard the seeds in the sieve. Leave the jam to cool, then chill it to set.
• Heat the oven to 170°C/150°C fan/325°F/Gas 3.
• Make the biscuits. Place the butter and caster sugar in a mixing bowl and beat well for 3-5 minutes, until pale and fluffy. Add the egg and vanilla and beat again until thoroughly combined.
• Sift in the flour and cornflour and mix by hand to a crumbly dough. Bring the dough together with your hands and knead it gently on a lightly floured work surface until smooth. Do not overwork.
• Halve the dough and shape each half into a flat disc. Wrap the discs and chill them for 20 minutes.
• Unwrap one of the dough discs on a lightly floured work surface and roll it out to about 3mm thick. Using the fluted round cutter, cut out 12 rounds, re-rolling the trimmings as necessary.
• Lightly flour a biscuit stamp, if you have one, then stamp each round to create a pattern. Re-cut the rounds with the fluted round cutter, then place the 12 discs on one of the lined baking sheets. Chill them while you roll out the remaining dough.
• Repeat steps 6 and 7 with the remaining dough disc, then, using the heart-shaped cutter, stamp out the centre of 12 of the rounds. Place these on the other baking sheet and chill them for 20 minutes.
• Bake the biscuits for 10-12 minutes, until the edges start to turn a pale golden colour. Leave them to cool on the baking sheets for 5 minutes, then transfer the biscuits to a wire rack to cool completely.
• Make the filling. Put the butter into a bowl and sift the icing sugar on top. Add the vanilla and, using a wooden spoon or an electric hand whisk, beat until very light and smooth.
• Dollop a spoonful of the filling onto the smooth side of each of the 12 plain biscuits, spreading it to the edges with a palette knife. Spoon a little jam over the buttercream, then sandwich, smooth side downwards, with the 12 cut-out heart biscuits. Dust with icing sugar to serve.

JAMMY DODGERS

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, water and extract until mixture forms a ball. , On a lightly floured sheet of parchment, roll out dough to 1/8-in. thickness. Transfer dough and paper to a baking sheet; refrigerate until firm, about 10 minutes. Cut with a lightly floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. , Bake at 325° until edges are lightly browned, 15-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust window cookies with confectioners' sugar. Spread 2 teaspoons jam on bottoms of solid cookies; top with window cookies.

JAMMIE DODGERS (JAM SANDWICH COOKIES)

Steps:

• Cream the butter and sugar togerther until pale and fluffy, then stir in flour and cornstarch to form a dough, adding more flour if necessary.
• Chill the dough wrapped in cling film for 20 minutes, then roll out to about 5mm thick (I find it easier to do this between two sheets of cling film or greaseproof baking paper).
• Cut out 12 rounds (about 2 1/2 inch), then cut a smaller heart shape (ot circle if you can't find a cutter) in the centre, about an inch in size. Re-roll dough if needed using the scraps to make 12 more 2 1/2 inch rounds.
• Bake for 8-10 minutes, then cool on a wire rack. When cooled, sandwich together with a little bit of warmed jam and sprinkle with a bit of sugar of you like.