Friday 12 September 2014

Jammie Dodgers - Non Vegan

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
  • 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
  1. Beat together the butter and icing sugar until light and fluffy.
  2. Beat in the vanilla extract and egg yolks, then gradually fold in the flour.
  3. Mix the ingredients to form a soft dough, then transfer to a food safe bag and chill in the fridge for 2 hours.
  4. Preheat the oven to 180°C, then line two baking trays with greaseproof paper.
  5. 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.
  6. 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".
  7. Collect the remaining dough and trimmings and re-roll the dough.
  8. 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.
  9. Place the second set of biscuits, your "topper biscuits", on the other baking tray.
  10. Bake the biscuits for around 10 minutes, until the edges start to go lightly golden.
  11. 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.
©Susiechef. All images & content are copyright protected. I am the legal copyright holder of all material on this blog and you may not reprint or republish any images or content without my written permission.

1 comment

Blog Design Created by pipdig