Biscuits are having something of a moment, and judging by the success of people like The Biscuiteerswe’re ready to forget about cupcakes (at least temporarily) and indulge in our favourite childhood treat.
This was my first time making jammy dodgers and they were so easy! I am now imagining all sort of combinations. Lemon curd with a drizzle of white chocolate would be decadent, and Nutella would be very simple and tasty . This recipe makes about 30, perfect for a tea party or sharing with friends.
100g caster sugar
200g plain flour
1 tsp baking powder
Raspberry jam for the filling
Preheat the oven to 180 c. Rub in the flour, sugar and butter until it resembles bread breadcrumbs. Make a well in the centre of the mixture and crack in an egg. Combine with a palette knife until it just comes together, then use your hands to knead it into a smooth ball, being careful not to over work it. Put the ball of dough into the fridge for 10 minutes.
Meanwhile flour the table and find your cutters. I used a small round cookie cutter with fluted edges and the lid of a lip balm (washed first) to make the little wholes in the middle.
Roll out the chilled dough on the floured surface. You want to get it quite thin as we will be sticking the biscuits together. Cut out an even number of circle shaped biscuits and donut shaped biscuits Gather up the excess dough into a ball and chill before rolling out again, to stop it getting rubbery and over worked.
Place the biscuits evenly spaced on a baking tray (they won’t expand very much) and baked for approximately 10 minutes. It’s important to keep a very close eye on them as they can go from underdone to burnt in a few minutes.
Once they’re just starting to go golden around the edges taken them ut the oven and place them on a cooling rack.
When they’re cool sandwich them together using about half a teaspoon of jam per biscuit.
Enjoy with a cup of tea!