Simple Jammy Biscuits Recipes

SIMPLE JAMMY BISCUITS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor. Add enough egg to bring the mixture together to form a stiff dough.
• Flour your hands and shape the dough into a tube, about 5cm in diameter. Cut into 2cm-thick slices and place on a large baking sheet. Space them out as the mixture will spread when baking.
• Make a small indentation in the middle of each slice with the end of a wooden spoon, and drop a tsp of jam in the centre. Bake for 10-15 mins until slightly risen and just golden. Cool on a wire rack.

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.

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.)

PAUL HOLLYWOOD'S JAMMY BISCUITS

Steps:

• Make the jam. Place the raspberries in a small, deep-sided pan and crush them with a potato masher. Add the sugar and bring the liquid to the boil over a low heat until the sugar dissolves. Then, increase the heat and boil for 4 minutes. Remove the pan from the heat and pass the jam through a sieve into a heatproof bowl. Discard the seeds in the sieve. Leave the jam to cool, then chill it to set.
• Heat the oven to 170°C/150°C fan/325°F/Gas 3.
• Make the biscuits. Place the butter and caster sugar in a mixing bowl and beat well for 3-5 minutes, until pale and fluffy. Add the egg and vanilla and beat again until thoroughly combined.
• Sift in the flour and cornflour and mix by hand to a crumbly dough. Bring the dough together with your hands and knead it gently on a lightly floured work surface until smooth. Do not overwork.
• Halve the dough and shape each half into a flat disc. Wrap the discs and chill them for 20 minutes.
• Unwrap one of the dough discs on a lightly floured work surface and roll it out to about 3mm thick. Using the fluted round cutter, cut out 12 rounds, re-rolling the trimmings as necessary.
• Lightly flour a biscuit stamp, if you have one, then stamp each round to create a pattern. Re-cut the rounds with the fluted round cutter, then place the 12 discs on one of the lined baking sheets. Chill them while you roll out the remaining dough.
• Repeat steps 6 and 7 with the remaining dough disc, then, using the heart-shaped cutter, stamp out the centre of 12 of the rounds. Place these on the other baking sheet and chill them for 20 minutes.
• Bake the biscuits for 10-12 minutes, until the edges start to turn a pale golden colour. Leave them to cool on the baking sheets for 5 minutes, then transfer the biscuits to a wire rack to cool completely.
• Make the filling. Put the butter into a bowl and sift the icing sugar on top. Add the vanilla and, using a wooden spoon or an electric hand whisk, beat until very light and smooth.
• Dollop a spoonful of the filling onto the smooth side of each of the 12 plain biscuits, spreading it to the edges with a palette knife. Spoon a little jam over the buttercream, then sandwich, smooth side downwards, with the 12 cut-out heart biscuits. Dust with icing sugar to serve.