As a child I remember sitting at my Granny’s house. At 11am every morning I’d be treated to a Pink Wafer, a Custard Cream or a Jaffa Cake. Whenever I eat one of those biscuits nowadays I am taken back to being three years old and watching Teletubbies on television.
Jammy Dodgers are another classic childhood biscuit. Rich buttery biscuit with a sweet sticky jammy filling. Their appearance is one of the aspects that makes them as popular as they are. Even if you’ve never sunk your teeth in the chewy jam you can recognise a Jammy Dodger from it’s circular shape with a heart stamped in the middle exposing the bright red jam.
For nostalgic value I set about baking my own Jammy Dodger biscuits…on a slightly larger scale and with a recognisable fruit flavoured jam in the middle in contrast to the originals.
The biscuits themselves are infused with vanilla and have a crunchy texture. This is offset perfectly from the smooth jam that sandwiches the two biscuits together. Unlike the originals, these biscuits are packed with a raspberry flavour from the jam (the choice of jam is completely personal preference!). A dusting of icing sugar finishes the biscuits off. The giant Jammy Dodgers look impressive and have much more substance than the original. Best of all is how simple they are to bake, almost as quick as walking to the shop to buy a packet.
100g butter, softened
175g caster sugar, plus more to sprinkle on top
1 tsp vanilla extract
200g plain flour, plus more for dusting
Jar of raspberry jam
– In a bowl mix together the softened butter and caster sugar until smooth.
– Add the egg and vanilla extract. Beat together until all combined.
– Add the flour. You may need to add more flour than stated if the dough is too soft and sticky. Shape into a ball shape and leave to chill in the fridge for 5-10 minutes.
– Flour a piece of baking parchment and roll the dough out on the paper to around 1/2cm in depth.
– Place back in the fridge for 10 minutes.
– Place baking parchment on 2 baking trays.
– Remove the dough from the fridge and cut out the heart shapes using a cutter. Ensure there is an even amount of biscuits. Using a smaller cutter stamp out the centre from half of the biscuits.
– Place back in the fridge for 10 minutes to firm up.
– Pre heat the oven to 190 degrees celsius (170 fan). Remove the biscuits from the fridge and bake for 7 minutes.
– After 7 minutes take the top biscuits from the oven and sprinkle with caster sugar.
– Return to the oven and bake all the biscuits for a further 5 minutes.
– Leave to cool then sandwich the biscuits with the jam.
– Sprinkle with icing sugar and top with a raspberry.