Jammy Dodgers

I first discovered Jammy Dodgers when our family went to live in England. My husband, (knowing my love of home baking and my desire to get acquainted with all things British) bought me the cookbook British Baking, in the hope that I would enjoy creating English classics in my kitchen. Always keen to find yummy biscuit recipes to liven up the lunchbox, I was happily impressed by Jammy Dodgers. Since first baking them, they’ve become a Valentine’s Day tradition in our family, due to the red heart centres.

Note: Due to being Gluten Free, I sometimes substitute the Semolina flour for Almond meal and the Plain flour for Gluten free flour. This works equally well.

Recipe by Oliver Peyton from British Baking

Ingredients:
125g unsalted butter, softened
60g caster sugar
125g plain flour, plus extra for rolling
60g fine semolina flour
6 tsps strawberry jam

Makes 4 large jammy dodgers
Prep time 40-45 minuses including chilling
Cooking time 12-15 minutes

Equipment:
Large, heart shaped or round pastry/cookie cutter
Rolling Pin

Method:
Line a baking tray with baking paper, then set to one side.
Cream together butter and sugar in a bowl until light and fluffy. Then add both flours into the bowl and mix together. Mix until all the flour is combined and the dough comes together to form a ball. Lightly dust your bench top with flour, and then, using a rolling pin, roll the dough out carefully to a thickness of 5mm.
Take your heart shaped or round pastry/cookie cutter and cut out 8 biscuits. Put 4 of these biscuits on the lined baking tray. Using a smaller heart/round cookie cutter, cut out the centre of the remaining 4 biscuits. Then place them on the tray.
Put the tray in the fridge or freezer for 15-20 minutes. This will make the dough firm, allowing it to hold its shape.
While the dough chills, preheat the oven to 180 degrees celsius. Once chilled, bake the biscuits for 12-15 minutes until they are slightly golden in colour. Take from oven and allow the biscuits to cool on the baking tray before removing onto cooling rack.
When completely cool, spread the 4 solid biscuits with 1 and a half teaspoons of jam. Make sure to leave a 1 centimetre margin, as the jam will spread as you sandwich the cut-out biscuit on top.