Today I am bringing you an actual, real-life recipe for Jammy Dodgers and I am so excited I can barely contain myself.
A month or so ago, Dexam sent me these classic British biscuit cutters. You can make Custard Creams, chocolate Bourbons, Party Rings and Jammy Dodgers.
As much as I know Custard Creams are going through a bit of a revival at the moment, I wanted to try out the Jammy Dodger cutters because they looked the coolest. Jammy Dodgers nowadays have this fancy pattern on the front, like a splat of jam, and this biscuit cutter has a plunger which imprints the pattern on the biscuit when you cut it out.
Even better, the top bit of the plunger handle lifts off and is a little heart cutter. You use this to cut a hole in half your biscuits and then you get that you can get that lovely peek-a-boo of the jam that’s sandwiching the biscuits together.
It’s a really beautifully simple way of exactly replicating the Jammy Dodger, actually. Plus, Jammy Dodgers are delicious and anything with jam in it gets first go for me. Also, my friend Tzevai has just informed me that Jammy Dodgers come from our joint hometown, Cwmbran in Wales. So that’s DOUBLEY exciting.
So, I made a simple sugar cookie dough and rolled it out thinly. I then used the cutter to cut around rounds of dough, pushing the plunger down firmly with the dough still on the table to make sure that the shape imprinted well onto the biscuit.
This took a bit of getting used to (being 100% honest, I broke the cutter at one point by pushing too hard and dislodging the spring, but I was able to pop it back in again and everything was fine) but after a while I was getting beautiful biscuit rounds every time. As my dough heated up from being handled it got a bit sticky, but dipping the cutter in flour between biscuits helped with that.
Then I used the heart shaped cutter to cut a hole in half of the rounds I made.
I baked these, sandwiched them together with a teaspoon of jam, and voila. Jammy Dodgers.
Several workmates were helping me out with a project, so they were the grateful recipients of these biscuits. They went down rather well, as you can imagine.
The recipe to make these yourself is below. I’m going to use these cutters to make some Party Rings next, so watch out for that recipe soon…!
- 250g soft unsalted butter
- 140g icing sugar
- 1 teaspoon of vanilla extract
- 1 egg yolk
- 375g of plain flour
- 30g of white caster sugar
- A pot of seedless raspberry jam
- Whisk the butter and sugar together in a large bowl with an electric whisk until pale and fluffy. Add the vanilla and the egg yolk and beat together using a wooden spoon
- Sift in the flour and stir into a dough. Use your hands to press together, then wrap in clingfilm and chill for 45 minutes
- Preheat the oven to 200C and line two large baking sheets with baking parchment
- Flour your worksurface and roll your dough to the thickness of a pound coin. Use a 4cm fluted biscuit cutter to cut out as many rounds as you can, re-rolling the dough if you have to. Then one a smaller cutter, or a knife, to make a hole or a heart in the centre of half of the biscuits
- Place the biscuits onto the parchment and bake for 12 minutes until pale and golden. Leave for 1 minute, then sprinkle with the caster sugar and transfer to a wire rack to cool
- Once cool, place a teaspoon of jam on a whole biscuit and sandwich a biscuit with a hole on top