Wednesday, 10 April 2013

C Bakes: Jammie Dodgers

We may have mentioned before that both A and C have particularly vociferous inner children, and so when C decided to bake something for A this week to cheer him up a little (it's been a sleeping-in-the-office kind of month for him), she turned to her childhood for a bit of inspiration.

Jammie Dodgers - who couldn't love them? For any non-Brits, Jammie Dodgers are a bit of a British biscuit institution: essentially two shortbread biscuits with a strawberry or raspberry flavoured jam filling. They're incredibly moreish, and if you haven't tried them, you're missing out. C has fond memories of having them for 'elevenses' as a child thanks to her grandparent's magical biscuit tin which always seemed to stock them, and she's had a real thing for them ever since.



When she bought the Peyton and Byrne's British Book of Baking recently, then (a drool-worthy compendium of deliciousness, if you haven't heard about it already), and turned to the first few pages to find a recipe for Jammie Dodgers, she knew she had to give it a try.





And here we have the results! Perhaps not quite the same size as normal Jammie Dodgers (C's came out very large) and definitely not as neat, but almost as delicious in a "lovingly handmade" kind of way - or at least C will claim. All in all, she was quite pleased with her first effort at making them, although a learning point is definitely to be cautious with the size of the biscuit cutter and the amount of jam used, if you don't want it splodging out the sides.




So, here's what you'll need to make the Jammy Dodgers yourself. Note that C made twice the amount, as this recipe is only for 4 large biscuits, and in her opinion that wasn't quite enough!
  • 125g of unsalted butter, at room temperature
  • 60g of caster sugar
  • 125g of plain flour
  • 50g of fine semolina flour (alternatively, ground rice)
  • Strawberry jam (alternatively, raspberry jam)



And here's what you do (tweaked slightly):

1. Cream together the butter and the caster sugar until pale and light in texture. Stir in the flour and semolina flour and beat until it forms a soft dough



2. Roll the dough out onto a floured board until it's about 5mm thick. Use a cutter to cut an equal number of biscuits and make small holes (a circle, a heart or otherwise - your choice!) in half of the biscuits. Line a baking tray with baking paper and place the biscuits on top







3. Sprinkle caster sugar on the biscuits with the holes cut out and place the tray of biscuits in the fridge to set for 15-20 minutes. Meanwhile, preheat the oven to 180c or gas mark 4

4. Bake the biscuits in the oven for 10-15 minutes until they are just turning down. Leave to cool



5. Once the biscuits have cooled completely, spread jam on the biscuits without holes cut out. Don't spread the jam to the edge to avoid the jam squidging out of the biscuits later: leave a space of around 1cm around the edge. Gently place the top biscuits (with holes) on top of bottom biscuits (with jam). Push them together gently so that the two sides sandwich the jam together and stick

6. Leave to set - and then tuck in and enjoy!

Honestly, these are fantastic biscuits. If you're looking for a good Jammie Dodger recipe, trust us that Peyton's British Baking is for you... 

1 comment:

  1. Gave these a go this evening, they turned out lovely, although I used ground rice and had to add a little extra flour to make it roll-able. Thanks for sharing!

    Becky

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