These are a homemade take on a classic biscuit - and they're just as yummy! Two shortbread biscuits sandwiched with jam = perfect at home jammie dodgers!
I made these as a thank you present for someone, who ooo-ed and aaah-ed over the biscuits, and said that even though she doesn't like raspberry jam (which I used), they were still very yummy biscuits!
Total time: 2 Hours 30 Minutes
Yield: 14 Biscuits
Ingredients
- 225g Butter (room temperature) (1 cup)
- 125g Icing Sugar (1 cup)
- A Few Drops Vanilla Extract
- 2 Egg Yolks
- 300g Plain Flour (plus extra for rolling) (2 cups)
- Approx 100g Raspberry Jam (5 Tbsp)
Cooking Directions
- Beat together the butter and icing sugar until light and fluffy.
- Beat in the vanilla extract and egg yolks, then gradually fold in the flour.
- Mix the ingredients to form a soft dough, then transfer to a food safe bag and chill in the fridge for 2 hours.
- Preheat the oven to 180°C, then line two baking trays with greaseproof paper.
- Roll the dough out on a lightly floured surface (the dough will absorb some of the flour and so become less "sticky" and easier to work with) to about 6mm thick.
- Cut the dough using an 8cm circular cutter, making 12 circles, then transfer the biscuits to one of the baking trays. These are your "base biscuits".
- Collect the remaining dough and trimmings and re-roll the dough.
- Cut the dough out again using the large circular cutter, then cut a smaller circle using a 2cm cutter in the center of each biscuit.
- Place the second set of biscuits, your "topper biscuits", on the other baking tray.
- Bake the biscuits for around 10 minutes, until the edges start to go lightly golden.
- Transfer the biscuits to a cooling rack, and whilst the biscuits are cooling, place a spoonful of jam on each of the "base biscuits", then place a "topper biscuit" on top, pressing it down slightly, and allow the biscuits to cool completely.
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