JAMMY DODGERS

Updated: May 11

Makes: 12 – 18 depending on the size of the cutter

Time: 1 – 1 ¼ hours



INGREDIENTS

- 100g Salted Butter – softened

- 60g Icing Sugar

- very fine zest of one orange or lemon (optional)

- 1 tsp vanilla extract or almond

- large egg yolk

- 160g Plain flour

- your favourite jam for filling





METHOD

1 Preheat oven to 160C Fan 180 C conventional

2 Line two baking sheets with non-stick baking paper

3 In a bowl cream together butter, sugar, zest if using, vanilla and egg yolk.

4 Stir in the flour and bring together into a smooth dough and chill for 15 – 20 minutes. (No need to wrap in cling film just cover the bowl with a plate)

5 On a lightly floured surface roll out the dough to approx. 3mm thick.

6 Cut out an even number of biscuit shapes (you choose size and shape), cut out a centre shape on half of them.

7 Place on lined baking sheet and bake for 15 minutes until lightly coloured. Allow to cool on a wire rack.

8 Dust the top of the biscuits with sieved icing sugar then sandwich together with your favourite jam.

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Monkshill Farm, 

Monkshill Rd,

Faversham, ME13 9EH

07703 270007

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