For years, The Boy has claimed not to like jam. I do not know where he got this from. Then, for some reason, a few weeks ago he had a jammy dodger at school. We now have to buy them every week, and when I asked what he’d like to bake during half term, he said Jammy Dodgers. So, we had a go.
I’m going to be honest, this was my third attempt with the dough. The first batch was just so sticky, they fell apart when you tried to take the middle bit out. Then I overcompensated with the flour, and they were too crumbly. This lot finally worked well.
We’ve done a heart with a star cut out. Basically, because my circle cutter was too small to have a middle, and my heart was too big to be a middle. Although now I’ve tasted them, I am very tempted by a giant biscuit, using this heart to cut out the centre! Imagine!!
- 300g Plain flour
- 200g Butter
- 100g Icing sugar
- 1 Cap Vanilla essence
- 1 Egg Yolk
Sieve the flour into a large mixing bowl. I’m totally incapable of doing this without making a huge mess, it just won’t go in the bowl, no matter what height I do it from or how small my movements are!
Then, add the icing sugar and butter. Rub together with your fingers. This is very messy, so if you’d prefer, use a food processor, or, get the kids to do it for you.
Add the vanilla essence, just a small splash, and the egg yolk. This is another thing that I struggle with. How are you meant to separate them? I do this weird transferring it from one side of the open shell to the other, in the vague and desperate hope that somehow the white will fall into the bowl underneath, and the yolk will remain. It doesn’t work overly well!
Mix together using a wooden spoon. It will quite quickly become a smooth dough. Wrap this dough in cling film, or place in a sandwich bag, and put in the fridge for 30 minutes.
After this time, preheat the oven to 180 degrees, and grease a baking tray with butter.
Roll the dough on a lightly floured surface to around 3mm. Cut out your shapes with cookie cutters. For every whole shape you do, do one with a shape cut out of the centre.
Bake for 10 minutes, until golden brown. Once baked, remove from the baking tray to cool.
When they are cool, spread the whole shape lightly with jam, and place the holey shape on top.
They don’t taste like store brought jammy dodgers, but they are yummy. If you fancied something different, use a different flavour jam. I’m really looking forward to doing them with lemon curd.
The perfect Jammy Biscuit
- • 300g Plain flour
- • 200g Butter
- • 100g Icing sugar
- • 1 Cap Vanilla essence
- • 1 Egg Yolk
- • Jam
Sieve the flour into a large mixing bowl
Add the icing sugar and butter, and rub together
Add vanilla essence and egg yolk, stir together until it forms a smooth dough
Wrap dough in cling film and place in the fridge for 30 minutes
After this time, preheat the oven to 180 degrees and lightly grease a baking tray
Roll dough out to 3mm on a lightly floured surface
Cut shapes using cookie cutters, adding a hole to half of them
Bake for 10 minutes
Leave to cool
Spread the full biscuits with jam, and place the holed side on top