Jammie dodgers

So these biscuits came very close to being thrown in the bin… I must say it wasn’t the recipe or the biscuits fault but my own. I forgot to take any photos ( as I am new to the blogging thing I just crack on and forget to take any method photos) and I also burnt the first batch so I was in quite a bad mood. I then thought I would just take extra assembly photos but this was when I realised the camera on my phone was broken. This is a reoccurring problem because instead of going to Apple and getting my camera fixed properly I went to a fix-it-quick-n-cheap place but I have had to go THREE times in SIX months. That’ll teach me, buy cheap, buy twice!!

Anyway……as you can image I was in a very very bad mood and decided I couldn’t be bothered to jam my dodgers so I chucked them in a tin and left them for a few days. I have now got my camera fixed and feel ready to continue with not only my dodgers but my blog as well .. Hooray!

So continuing with my biscuit theme I thought I would try my hand at making jammie dodgers. I looked at a few recipes but I decided to go with a Good to know recipe as  they looked scrumptious.


Recipe

250g butter, softened
150g caster sugar
1 medium egg yolk
1/2 tsp vanilla extract
Optional splash of milk
300g plain flour
6 tbsp raspberry jam


Pre heat the oven to 180 degrees C. Cream together the butter and sugar in a large bowl. Add the egg yolk and vanilla extract, then mix in the flour using a wooden spoon. The dough was very dry and crumbly so I added a splash of milk just to bring it together. Knead for a few minutes on a lightly floured work surface until well combined. Wrap the dough in cling film and chill in the fridge for 30 minutes.

Note: The more I bake the more I realise how important it is to chill dough before rolling it. It makes such a difference when you come to rolling.


Rolled the dough until it is approx. 5mm thick. I had a heart cutter that I wanted to use for the centres but it was quite large so therefore had to use a large biscuit cutter to go around it. Ideally I would of made the biscuits a little smaller but really wanted to use my heart cutter! My family like pale biscuits so I baked for 8 minutes but you may want to bake for 2 or 3 minutes longer until pale golden brown. Be careful though as these biscuits can burn very easily so keep a close eye on them when in the oven.

Once cooled ( and you don’t need to leave them for 2 days while you get over your mood like I did) spread half the biscuits with jam, I used raspberry as its my fav, and stick together with a plain top. The original recipe said it made about 60 biscuits, so 30 jammy dodgers however I only managed 15 but as I said they were quite big.

The hint of vanilla is yummy and when you bite into them I really did get that nostalgic feeling of sitting at school with a pack lunch. Super easy, quick and tasty!

 

0 Comment

  1. We’ve all been there when the baking gods conspire against us! Your final Jammy Dodgers look brilliant though, bet they went down a treat! 🙂

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