Jammie Dodgers!

These took me right back to when I first started baking as a kid and would make jam tarts/ Rice Krispie treats with my grandma. This recipe from Sainsbury’s gives you crunchy, sweet, and easy peasy Jammie Dodgers that are the perfect tea-time treat as well as being a great starting point in teaching your kids (or even yourself) how to bake! 

Makes 25 

115g Unsalted Butter 
115g Caster Sugar 
1 Egg 
1/2 tsp Vanilla Extract 
250g Plain Flour
Jar of Seedless Strawberry/ Raspberry Jam 
2 tbsp Icing Sugar (for dusting) 

To start with, grease 2 large baking trays (you might need more), put the butter and sugar in a large bowl and whisk until light and fluffy. 

Allow the mixture to combine a bit before adding the egg, mix well again and add in your vanilla extract.

Now, add in your flour and mix together until you have a loose and crumbly dough. Once the dough is coming into big chunks you should be able to lift it out with your hands onto a floured surface. 

Gently knead your dough for around 10 minutes until it's fully come together into a rounded, smooth dough. If you need to add more flour that's ok just try not to add any more than a tbsp at a time so we don’t dry the dough out. After 10 mins, shape the dough into a flat disc shape, cover with foil and leave in the fridge to firm up for around 40 mins. 

Once your dough has chilled, take it out of the fridge back onto a floured surface, and cut it evenly in half.

With a floured rolling pin, roll your dough out to around a 3mm thickness, it needs to be thick enough to have a nice biscuity bite but not too paper-thin otherwise it’ll burn! 

Using a 6cm round cookie cutter, cut out at least 12 circles in your dough, you may need to re-roll the dough a few times over but it's worth it to save on waste and make more biscuits! 

Place your circles on one of the greased baking trays, leaving just an inch of space in between each biscuit so they have room to bake evenly. 

Now using either a 3 cm cookie cutter (or I used the larger end of a piping nozzle), cut a hole in the centre of each of your biscuits. I then added the leftover dough from the holes back into my other biscuit dough you can probably get one extra biscuit out of it!  

Repeat this with your other half of the dough but these ones will be the bottom of the biscuits so don’t cut a circle out of these! Once you have enough for the top and bottom of your biscuits, place the baking trays in the fridge to chill for another 30 mins and preheat your oven to 180C/ 160 Fan/ Gas Mark 4. 

Once the biscuits have chilled, put them in the oven for between 8-12 minutes until they’re crisp and pale golden. Leave them to cool on the baking sheets for 5 mins before transferring to a wire rack to cool. 

To put these together, take a tsp-full of jam and lightly spread it across one of the bottom halves of the biscuit, be very gentle so you don’t break them! We want a good amount of jam on each as otherwise all you’ll be eating is dry biscuit but not too much otherwise it’ll ooze out the sides!! 

Finally, top your jammy biscuit with one of the holed-tops and then lightly dust them all with icing sugar! These should last about a week if you put them in an airtight container…but we’ve only had ours three days and there's only a handful left so a week might be a bit optimistic! 

Aren't these so cute?!! I loved the scalloped edge of my cookie cutter which gave the biscuits a more flowery look but whatever cookie cutters you have to hand will work, as it's getting towards Valentine's Day you could do these with heart-shaped cookie cutters for the special person/people in your life! These were so simple to make and used very simple ingredients that you probably already have at home anyway. If you’re looking for a small project for the day, either just yourself or maybe with your family, then these Jammie Dodgers are the perfect way to spend a wintry afternoon! You don’t just have to use jam either, you could use lemon curd, marmalade, or any other spread that you love, the possibilities to make these your own are endless! 

H x