No messing about here, let's get baking...
Makes
Ingredients
- 300g Plain Flour
- 200g Unsalted Butter
- 100g Icing Sugar
- ½ tsp Vanilla Extract
- 1 Egg Yolk
- Raspberry jam (Any flavour jam you like)
Method
- In a large bowl, rub the cold butter and flour together with your fingertips until you have a breadcrumb consistency.
- Add the icing sugar and mix until just combined, don’t over-mix. Now add the egg yolk and vanilla and mix until a dough forms.
- Place the ball of dough on top of a piece of greaseproof paper and place another piece on top of then dough. Roll the dough out between the two until flat. Chill the sheet of dough in the fridge for 30 minutes.
- Once chilled roll the dough to 1cm thick on a floured surface. Using your cookie cutter, cut as many rounds as you can, remember to cut both ‘fronts’ and ‘backs’ the biscuits.
- Using your smaller cutters, cut your shape from the dough that will be used for then front of your biscuit, leave the back whole.
- Transfer the cut cookies onto the baking sheet and chill again for 20 minutes. While they chill pre-heat your oven to 170°C Fan.
- Bake in the oven and bake for 7-10 mins, until they start to just turn golden brown. Once baked leave to cool on a wire cooling rack.
- Once cooled spread an even layer of jam in the centre on the biscuits you will use as then back of your Jammy Dodger. Leave a border and making sure that once the ‘front’ is added, you’ll only see jam through the hole.
- Place your front onto of the layer of jam and gently press down. Chill until set and enjoy!
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