When I was a kid I didn’t reach for the Jammy Dodgers at birthday parts, or have the small packets in my lunch box. I had never had jam, because I didn’t like the look of it. Yes. I was the fussy child who would only eat certain foods. I was the child your mom did not want coming round for tea. As an adult I have tried to eat all the things I sneered at as a child. I have had jam since I was a child, but I realised I still had never had a Jammy Dodger. I was scrolling through recipes on Jane’s Patisserie (which is my favorite website for baking) when I saw this one and thought why not make my own and try them.
I still have not had a Jammy Dodger from the well-known brand, but I liked these and everyone who tried one loved them as well. I baked these for everyone in my office after I noticed that we ran run out of biscuits! Oh the horror! They all said that they were really good and liked the shortbread biscuit. These were easy and fun to make, and the heart centres made me feel like they were slightly Alice in Wonderland themed.
To make your own Jammy Dodgers you will need:
- 250g Unsalted butter, room temperature
- 150g Icing sugar
- 2 large egg yolks
- 350g Plain Flour
- 200g Jam
Using an electric whisk, beat together the butter and icing sugar until it is smooth and combined. Once combined, add in the plain flour and egg yolks and whisk again until you get a dough. You can whisk by hand, just make sure you have the muscle power to do so. Wrap the dough in some Clingfilm and refrigerate for at least one hour. I accidently left mine in for approximately 2-3 hours and it was very difficult to roll, so don’t leave it in for too long.
Once the dough is chilled, preheat the oven to 180C/160D/Gas Mark 4 and line two-four large baking trays with parchment paper.
With half of the dough, roll out the dough to roughly the thickness of 1-2 £1 coins and cut out your biscuit shape. Then, using a smaller cutter in another shape, like a heart, cut out another shape in the middle so that you’ll be able to see the jam once they are assembled. You can take all the spare bits of dough you have left and continue rolling them out to make the biscuit tops of your jammy dodgers until there is none left. Put the biscuit tops on to your baking trays and bake for 10 minutes, until they are a light golden brown.
Using the other half of your dough, roll the dough to the same thickness and cut out the same shape, the same number of times you were able to cut out the tops, but don’t cut out the middle bits this time! Put these onto your trays and refrigerate for 10 minutes. Once they have chilled, you can bake them in the oven for the same amount of time as the biscuit tops.
You want the dough to be cold before going in the oven, so if you are worried it has warmed up too much from handling it, just put the cut out shapes in the fridge for 10 minutes before baking.
Once the biscuits are baked leave them to cool on a baking tray. Once they have completely cooled, on the whole biscuits, spoon a larger teaspoon of jam into the centre and spread it out, but don’t spread it out right to the edge. Press the biscuit top on top so that the two biscuits are aligned. This should give you a jam biscuit sandwich, just like in the photos J
You can dust with some icing sugar, but I forgot this stage and went straight into eating them. You may have more patience than I do.
I was worried that the biscuit would be crumbly and when you bit into it, and it would fall apart letting the jam go everywhere. But, the recipe for these biscuits has a nice soft shortbread texture. No jam down the shirt. These lasted well for four days in a cake tin, they may last even longer, but they had all been eaten by then so I guess we will never know. I have really been enjoying baking things I would have turned down in the past just because I didn’t like the look of it. I never knew what I was missing. These were delicious and I would recommend giving them ago, you could make them with different cut out shapes in the middle and use different jam flavours.
Toodle pip! x