For today’s bake, I decided to take a trip down memory lane with some homemade Jammie Dodgers.
This recipe took me back to the days when I came home from School and watched CBBC with a glass of milk and a Jammie Dodger. Unfortunately those days are well and truly gone. Instead, I spent my Sunday at my first kick aerobics class and how did I reward myself? By baking a few too many homemade Jammie Dodgers. Not exactly the best idea after an intense work out class, but I guess that’s just how I roll!
I found this recipe in this month’s Good to Know Recipes magazine and I thought it would be a really fun and easy recipe to share with you!
You will need:
- 100g butter (softened)
- 75g caster sugar
- 1tsp vanilla extract
- 1 egg (beaten)
- 200g plain flour (plus extra for dusting)
- 1tbsp cornflour
- Jam – I used raspberry jam but strawberry would also work well
- Icing sugar to dust
- A round/crinkled biscuit cutter for the shape and either a star or heart cutter for decoration.
- Pre-heat your oven to 180 degrees/Gas mark 4 and measure out all of your ingredients
- Cream the butter and sugar together, followed by the vanilla extract
- Gradually fold your beaten egg into the mixture
- Sift in the plain flour and cornflour, mix well to make a dough. NB: I found I had to add quite a bit of extra flour just so I could handle the dough.
- Once your dough is combined together, wrap it in clingfilm and place in the fridge to chill for 30 minutes. In this time, you can either another batch of dough or simply put your feet up!
- After the dough has chilled, roll it out onto a floured surface
- Use a cutter to cut out discs – I used a crinkled cutter which I found made the biscuits look rather pretty!
- Once you have an even number from your dough, remove the centre from half of the discs with a cutter shape of your choice. I decided to use a heart shaped cutter, just so they could look slightly familiar to the old Jammie Dodger classic.
- Place the biscuits onto a baking tray lined with baking paper and place in your pre-heated oven for 12-15 minutes until golden.
- Once your biscuits are cooked, carefully place them onto a wire rack to cool completely.
- After they have cooled down, spread the plain biscuits with the jam of your choice and top them off with the cut out biscuit.
- Dust with icing sugar and serve with a nice glass of chilled milk, or a good old cup of tea.
I found the recipe from the magazine didn’t make enough biscuits as I would have liked. I baked my first batch with the measures indicated above, but found I just enjoyed making them so much I just continued to bake! I would suggest depending on your size of cutter, it may be best to either double or triple the ingredient measures. You will gain extra dough from cutting out the centre of your biscuits so this may help to make a couple more.
These biscuits are perfect for whether you simply want to kick back and relax or if you fancy taking them along with you on a summer picnic. Today in Manchester the sun was shining and it was the first glimpse of Spring – so at least in one way I got to enjoy the sunshine. But for now, the picnics are on hold!
Hope you had a lovely jubbly weekend!