On my goodness, I have a serious weakness for biscuits, and so when I discovered it was National Biscuit Day on the 29th May, I couldn’t not make some of my favourite biscuits, starting with these deliciously moorish Jammie Dodgers.
For those of you that don’t know, Jammie Dodgers are a popular British biscuit, made from shortbread with a raspberry flavoured jam filling, and I have to admit they are one of my all time favourites! The Jammie Dodger is more than just a biscuit though; they have been referenced in Doctor Who, made into cushions and self knowing jewellery, – they’re a cultural icon! According to my
quick look at Wikipedia detailed research, Jammie Dodgers were Britain’s most popular “children’s sweet biscuit” in 2009, but with 40% of the year’s sales consumed by adults. No surprises about their popularity, but who knew they were children’s biscuits? Jammie Dodgers belong to us all!
These are a classic and I have a lot of love for the traditional jammy goodness that come with these beautifully fruity biscuits. They are also really easy to make, I mean shop bought are great, but what’s better then freshly made Jammie Dodgers? And big ones at that!
- 250g butter, softened
- 140g icing sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 375g flour
- 30g white caster sugar, for sprinkling
- 170g seedless raspberry jam
- Put the butter and icing sugar in a large bowl and beat together with an electric whisk until very pale and fluffy.
- Add the vanilla extract and egg yolk and beat well with a wooden spoon.
- Sift in the flour and mix into a firm dough.
- Work the dough into a smooth ball with your hands, then wrap it in clingfilm and pop in the fridge for an hour.
- Preheat the oven to 190C and line 2 baking sheets with greaseproof paper.
- Place the dough on a lightly floured surface and roll out until about 3mm thick.
- Using a round 4cm biscuit cutter, or a slightly larger one if that’s too fiddly, cut out an even number of circles, then use a mini mini cutter of your choice to make little circles in the centres of half of the biscuits (traditionally its a heart but I only had a small star to work with here!)
- Place the biscuits on the prepared baking sheets and bake in the oven for 10 minutes or until they are a pale golden colour. Don’t be tempted to overcook them or they will be too hard.
- Transfer the biscuits to a wire rack to cool, but while they are still warm, sprinkle with the caster sugar.
- Once the biscuits are completely cool, sandwich them together with a nice big dollop of raspberry jam. Make sure the biscuits with a hole cut in them are placed on top of those without.
- Store in an airtight container.
These really are beautifully easy to make, and they keep really well in an airtight container. The jam hardens over night and goes gooey to the touch which is just perfect! They also can be cut and shaped however you like if you wanted to step away from the traditional. Why not use a flower shaped cutter or a heart? You can even mix things up with the jam, no need to just use raspberry if strawberry is your favourite. How about even sandwiching them together with a big dollop of lemon curd? You could even add the zest of a lemon into the biscuit to give it a soft, citrusy taste?
Why not even bake a batch of these next time you go to someone’s house for dinner, pop them on an attractive box, tin or even a large Kilner jar, they make a more imaginative and thoughtful gift than a bottle of wine. Plus who doesn’t love a homemade biscuit!
What are your favourite biscuits?
Have you tried to make a homemade version? – I’d love to know your success stories x