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recipes
It's hard to beat the old-school classic biscuits, unless you've rolled the dough, sieved the jam and made them yourself! We're paying homage to the jammiest biscuits in town with our special Jammy Dodger biscuit recipe. Swap the raspberry jam for your favourite flavoured condiment, or for an added chocolatey hit, use Nutella or dulce de leche as a filling. The key to a biscuit with a good 'snap' is to roll the biscuit dough slightly thinner than usual. We also use cornflour and almonds which make the texture of the biscuit really smooth. Add some orange zest to the dough to counter the sweetness of the sticky jam, and you've nailed a gourmet variation on a classic tea-time biccy! ![]()
How to make: - Step 1: In a large mixing bowl, or using a paddle attachment to your self-standing mixer, beat the butter and sugar until it is very pale and fluffy. Stir in the orange zest.
- Step 2: Add the flour, ground almonds and cornflour and stir into the mixture until everything is combined. Bring the dough together into a ball, kneed briefly, then wrap in cling-film and chill in the fridge for 20 minutes.
- Step 3: Take the dough out of the fridge and roll on parchment paper to a thickness of around 5mm. You can use our very easy method for rolling rough, which will ensure you're not adding more flour to the dough, which can change the consistency of the biscuits once baked. ![]()
- Step 4: We've use two different sized cutters. A 6cm round for the small 'dodgers' and 8cm for the giant versions. You will need to cut 30 circles. Use a small heart shaped cutter to stamp out the middles to 15 of the 30 circles, this forms the tops to your biscuits.
- Step 5: Put the tops and bottoms of the biscuit on separate baking trays, lined with parchment paper then chill the biscuits in the fridge for 15 minutes.
- Step 6: Preheat the oven to 180C/350F. Transfer your biscuits to the oven and bake for 10-12 minutes, or until pale and golden. Remove from the oven and allow to cool completely on the tray.
- Step 7: When the biscuits are cool, ice the tops of your Jammy Dodgers with the traditional swirly pattern, using a cream coloured line icing. Follow the pattern below to give the Jammy Dodger that traditional look! Let the line icing dry for 5 minutes at room temperature.
- Step 8: Put a teaspoon of jam of the full biscuit bottom. Spread the jam with the back of the spoon, but don't let it get too close to the edge. Place the biscuit with the heart hole on top of the base, pressing gently to fuse the two biscuit together.
- Step 9: Eat immediately. Psst...Best enjoyed with a cup of tea and a gossip! ![]()
Biscuiteers jammy dodger biscuit recipe
02 August 2015
|
5 mins
ingredients
- - 150g unsalted butter, softened
- - 85g golden caster sugar
- - zest of half an orange
- - 150g plain flour
- - 25g cornflour
- - 50g fine ground almonds
- - 125g jam (we've used seedless raspberry jam)
serves:15
difficulty:easy
1 hour
- Step 2: Add the flour, ground almonds and cornflour and stir into the mixture until everything is combined. Bring the dough together into a ball, kneed briefly, then wrap in cling-film and chill in the fridge for 20 minutes.
- Step 3: Take the dough out of the fridge and roll on parchment paper to a thickness of around 5mm. You can use our very easy method for rolling rough, which will ensure you're not adding more flour to the dough, which can change the consistency of the biscuits once baked.
- Step 5: Put the tops and bottoms of the biscuit on separate baking trays, lined with parchment paper then chill the biscuits in the fridge for 15 minutes.
- Step 6: Preheat the oven to 180C/350F. Transfer your biscuits to the oven and bake for 10-12 minutes, or until pale and golden. Remove from the oven and allow to cool completely on the tray.
- Step 7: When the biscuits are cool, ice the tops of your Jammy Dodgers with the traditional swirly pattern, using a cream coloured line icing. Follow the pattern below to give the Jammy Dodger that traditional look! Let the line icing dry for 5 minutes at room temperature.
- Step 8: Put a teaspoon of jam of the full biscuit bottom. Spread the jam with the back of the spoon, but don't let it get too close to the edge. Place the biscuit with the heart hole on top of the base, pressing gently to fuse the two biscuit together.
- Step 9: Eat immediately. Psst...Best enjoyed with a cup of tea and a gossip!