Gav said Jammie Dodgers would be good to use, firstly as red is always a plus for him in a photo, but secondly (probably most importantly) he loves them!
So I reckoned I should have a go at making my own. Really simple to make & they taste fab.
Printable recipe here
55g caster sugar
180g plain flour
Jam of your choice
Preheat oven 190 C (fan 170 C)
Cream the butter and sugar together until light & fluffy. Sieve in the flour and mix well, bring together to form a ball of dough. Cover and place in the fridge for 30 minutes to chill.
Roll out on a well floured surface to about ½ cm thick. Use cutters, I used hearts & circles. If you have a smaller heart or circle cutter (or something else that will do the job!) use that to cut out on half the biscuits. They look great with a little ‘window’ so you can see the jam.
Allow to cool on a rack.
Spoon onto the complete half a generous helping of jam, then sandwich the window biscuit on top.
They are a bit oozy & sticky but delicious. We did find that the second day they’d stuck a little firmer, so less jam down the chin!