Jammy dodgers- another British classic

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biscuit, cookies, thermomix

My great British biscuits from scratch continue- well, the biscuit stamp set included four so it would rude not to try them all out. Today’s trial is the jammy dodger- honestly I always thought the filling in shop bought ones were yuk but make your own jam and you are in for a treat with this recipe. The grated lemon rind really gives it an edge as a superior biscuit.

The original recipe came from an Internet search which threw up an article by Rosie Reynolds in the guardian newspaper. I used the classic British biscuit cutters from Dexam which cost £10.95 for four.

I have made it ( and the jam)in the Thermomix but it’s easy to throw together a biscuit dough, just remember to refigerate the dough before rolling and cutting and again before baking.

Dexam classic British biscuit cutters

 

jammy dodgers

  • Servings: 15
  • Difficulty: easy
  • Print

 

Ingredients

  • 150g plain/ all purpose flour
  • 50g ground almonds
  • 25g cornflour/cornstarch
  • 85g sugar
  • Zest of a lemon
  • 150g butter, softened
  • For the filling about 130g jam. I made plum and clove jam in TM.

Method

  • ‘Sift’ flour, almonds, and cornflour by milling sp 4 for a few seconds. Tip out and reserve
  • Mill the lemon zest and sugar on sp 6 for a few seconds until fine lemony sugar obtained
  • If you need to soften butter at 50° sp 3 do so
  • Combine all ingredients on dough setting for a couple of minutes.
  • Tip out onto cling film and refigerate for at least 20 minutes
  • PREHEAT OVEN TO 180°C/365°F
  • Divide dough in two and roll to a 5mm thickness
  • Large stamp both halves, then use tiny heart cutter to remove centre of half the biscuit circles.
  • Return to fridge for 20 minutes before baking in preheated oven.
  • Bake for 10-12 minutes. Mine took 10 minutes in the baking oven Aga.
  • Remove to cooling rack and spread with Juanito when cool
  • Sandwich together
  • Enjoy!

Happy baking! I’d love you to share your thoughts on great British biscuits 🙂

For the bourbon creams see hereBourbon creams – a touch of nostalgia

 

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hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

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