Jammy Dodgers Recipes

JAMMY DODGER FLOWERS

Steps:

• To make the biscuits, mix together the butter and sugar in a bowl with a wooden spoon until well combined. Add the egg and vanilla, and continue to beat by hand until fully incorporated. You will need to scrape the edges of the bowl down for this part.
• Tip the flour into the mixture and fold together until fully combined, then shape into a ball. Roll the dough out onto a floured sheet of baking parchment to a depth of around 5mm. Transfer the sheet to a baking tray and put in the fridge for 10 mins to firm up.
• Remove from the fridge and press out your biscuits using a 6cm flower-shaped cutter (you could use any shaped cutters to make these). You will need 16 base biscuits and 16 top biscuits, with small holes or flowers of around 3cm cut out of them.
• Recombine your dough off-cuts and reroll them on a floured surface. Try to be fairly quick doing this, as the mixture will warm up and get sticky. If it does, just pop it back in the fridge to firm up again.
• Once the shapes are cut out, arrange on 2 baking sheets lined with baking parchment and leave to cool in the fridge for 10 mins.
• Heat oven to 190C/170C fan/gas 5. Bake the biscuits for 7 mins, then take them out of the oven and sprinkle the tops with caster sugar. Return all the biscuits to the oven and cook for a further 5 mins. Take out and allow to cool fully on a wire rack. When cool, spread jam on the bottom biscuit and top with another biscuit, sandwiching them together. Will keep for 2-3 days in an airtight container.

POSH JAMMY DODGER RECIPE

Steps:

• Rub together the flour, icing sugar, butter and salt in a large bowl until it becomes like fine crumbs.
• Add the egg yolk and mix until a dough forms.
• Make a ball, wrap in cling film, flatten to a disc and chill in the fridge for 30 minutes.
• Preheat your oven to 170°C/Fan 160°C.
• If seeded, push the jam through a sieve with a spoon set over a small bowl. Pop into the fridge until needed. (Optional)
• Roll the chilled dough out to approx 5mm thick and cut out as many 6.5cm fluted circles as you can. Reroll any scraps of dough and repeat until it's all used up.
• Next, cut out the middles of HALF the biscuits using a blossom flower plunge cutter.
• Evenly space out the cookies on a baking tray (with room for spreading) and bake in the oven to bake for 12-15 mins until golden brown on the edges.
• When cool enough to handle, transfer to a wire rack to cool slightly.
• While the biscuits are still a little warm, take out the jam from the fridge and put a generous dollop in the middle of each 'non holed' biscuit. Spread it out almost to the edge. Top with a 'flower hole' biscuit. Repeat for all the biscuits.
• Allow to sit on the cooling rack until the jam has solidified again. (About 60 mins.)

JAMMIE DODGERS RECIPE

Steps:

• Preheat the oven to 160deg fan assisted. Have ready a baking tray lined with a silicone baking sheet or baking parchment.
• Beat the butter and sugar together until well combined. This will only take a couple of minites if the butter is soft enough.
• Add the flour, cornflour, vanilla extract and salt. Mix everything together to form a smooth firm dough.
• Roll the dough out between two sheets of baking parchment until 2-3 mm thick. Using your favourite heart shaped cutter, and depending on its size, cut out 36 heart shapes. Or as many as you can.
• You may need to bring the offcuts together again and reroll the pastry to cut enough heart shapes.
• Using the open end of a piping nozzle cut out the centre of half of the whole heart shapes.
• Place them onto the prepared baking sheet with enough space to allow for a little spreading. You will either need to bake in batches or use more than one baking tray.
• Bake in the centre of the oven for 10 - 12 mins. Or until baked. They won't have a deep golden baked colour, but they should be slightly firm to the touch.
• If you want to recut and neaten the centre holes, do this while the biscuits are still warm to avoid breaking the biscuits, do this using the open end of your piping nozzle
• When done, leave to cool completely.

JAMMY DODGERS

Steps:

• Pre-heat your oven to 170°c (150°c for fan assisted ovens or Gas Mark 4) and grease a couple of baking sheets with a little butter/margarine.
• Rub the flour, butter and icing sugar together until it resembles breadcrumbs.
• Add the egg yolk and mix into a dough. Wrap the dough in cling film and pop it in the fridge for around 30 minutes.
• Turn the dough out onto a floured surface and roll out to around 1cm thickness. Cut your biscuits out into circles and on one of half the biscuits, cut an additional shape from the middle (love heart being the obvious choice!).
• Place your biscuits onto your pre-greased baking tray and bake in your pre-heated oven for 10 to 12 minutes, until they are a light golden colour around the edges.
• Once the biscuits are cool enough to handle (but still a little warm) sandwich them together with a spoonful of jam for each biscuit.
• Finish with a dusting of a little sugar, if desired.

JAMMIE DODGERS (JAM SANDWICH COOKIES)

Steps:

• Cream the butter and sugar togerther until pale and fluffy, then stir in flour and cornstarch to form a dough, adding more flour if necessary.
• Chill the dough wrapped in cling film for 20 minutes, then roll out to about 5mm thick (I find it easier to do this between two sheets of cling film or greaseproof baking paper).
• Cut out 12 rounds (about 2 1/2 inch), then cut a smaller heart shape (ot circle if you can't find a cutter) in the centre, about an inch in size. Re-roll dough if needed using the scraps to make 12 more 2 1/2 inch rounds.
• Bake for 8-10 minutes, then cool on a wire rack. When cooled, sandwich together with a little bit of warmed jam and sprinkle with a bit of sugar of you like.

JAMMY DODGERS

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, water and extract until mixture forms a ball. , On a lightly floured sheet of parchment, roll out dough to 1/8-in. thickness. Transfer dough and paper to a baking sheet; refrigerate until firm, about 10 minutes. Cut with a lightly floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. , Bake at 325° until edges are lightly browned, 15-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust window cookies with confectioners' sugar. Spread 2 teaspoons jam on bottoms of solid cookies; top with window cookies.

JAMMIE DODGER BLONDIE RECIPE BY TASTY

Steps:

• Preheat the oven to 170°C.
• Grease and line a 9x9 inch baking dish.
• Melt the sugar, butter and 100g of the white chocolate together in a saucepan. Then, let the mixture cool for approx. 5 minutes & add the eggs one at a time. Then, add the flour and 150g white chocolate (cut into chocolate chunks). Combine but don't overmix - leave the mixture somewhat airy.
• Pour into a baking tin.
• In a bowl, melt the jam until liquid and runny in consistency. Then, swirl the jam into the mixture & add jammie dodgers (or jam-filled biscuits of your choice) on top.
• Bake for 31 minutes - add white chocolate chips on top of the blondies at approx. 30 minutes baking time to ensure melting without burning the chocolate.
• Leave to set overnight or for at least 8 hours before cutting.
• Serve.