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Jammy Dodger
Preparation info
- Makes
25-30
- Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
Ingredients
½ 1 g a pinch
Method
- Prepare the Pâte à Sablée and rest in the fridge as instructed. Prepare the confiture and leave to cool. Roll out to 3mm (⅛ inch) thick and rest in the fridge for at least 30 minutes. Prepare the kirsch ganache and leave to set.
Preheat the oven to 180°C (350°F/Gas 4)
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