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.
- 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.
- ‘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
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