Jammie Dodgers

We were trying out a few photography techniques recently using some digestives as a prop.

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

Jammie Dodgers

Ingredients

125g butter

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.

Place them on greased or lined baking sheets and bake for 10-15 minutes until cooked through & starting to turn a golden colour.

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!

Bakewell Jammie Dodgers

For a Bakewell twist on these add a little almond extract or essence to the dough (I love the Waitrose Cooks Homebaking extract) Make sure you add a little and then taste and add more if needed, it needs to be quite flavoured as the baking mutes the flavour a bit.

Fill with cherry, strawberry or raspberry jam (or whatever you have in the cupboard). I drizzled mine with a runny icing of sieved 100g icing sugar mixed with a few drops of almond extract and enough water to get a good consistency to either pipe or drizzle with a little spoon. I also scattered over some crushed flaked almonds that I had toasted in a moderate oven until golden. Enjoy ♥