Raspberry Jammie Dodgers

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Preparation info

  • Makes

    12

    • Difficulty

      Medium

Appears in

Bake

Bake

By Lorraine Pascale

Published 2017

  • About

These are part of the British biscuit brigade, but I make no apologies when I say that you can’t beat a homemade version! I have suggested using a heart-shaped cutter instead of the usual round to make them a bit different. It is also fun to make miniature varieties and serve them on sticks for a party. I like to use seedless raspberry jam for these, but you can also use strawberry cherry or even lemon curd as a filling.

Ingredients

  • 100 g caster sugar
  • 200 g butter, softened
  • seeds of ½ vanilla pod or 1 tsp vanilla extract
  • 1 egg
  • 280 g plain flour, plus extra for dusting
  • 60 g ground almonds
  • icing sugar, for dusting

    Method

    Cream together the sugar and butter in a bowl. Add the vanilla and beat in the egg, and then gradually stir in the flour and almonds until it is all combined. Squidge the dough together, wrap it in cling film and put it in the fridge for at least 10 minutes or up to 30 minutes, until firm.

    Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line two large baking sheets with baking parchment. Roll out the dough on a lightly floured surface to 5 mm thickness and cut out twenty-four rounds with the 8cm cutter. Arrange them on the lined baking sheets. Using the 3 cm cutter, stamp out a smaller heart or round from the centre of twelve of the biscuit rounds. Remove the small hearts or rounds, wrap them in cling film and then put them in the fridge in an airtight container to bake on another day.

    Bake all of the large biscuits for 10–12 minutes, until cooked through, and then remove them from the oven and leave them to cool. These biscuits remain pale and a little soft when baked, but they will firm up as they cool.

    Put the jam in a bowl and stir in the lemon juice or water to loosen up. Once the biscuits are completely cool, they are ready for the jam. Dollop 1 heaped teaspoon of jam into the centre of one of the whole round biscuits, leaving a border of about 1.5cm all the way round the outside of the biscuit. This will make sure that the jam does not squelch out of the sides when the top goes on. Repeat with the rest of the whole biscuit rounds.

    Place one of the biscuits with the cut-out centre on top of a jam-topped biscuit. Press it down gently and then repeat with the other biscuits. Sprinkle over some icing sugar to serve. These are best eaten on the day they are made. If you are making them in advance, keep the biscuits in an airtight container and fill them with jam just before serving.