Jammy dodgers- another British classic

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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