Jammie Dodger Biscuits
Jammie Dodger Biscuits
Jammie Dodger Biscuits were born in 1966 and over the years the recipe has change somewhat. In the early days they were a very crisp, crunchy biscuit with delicious raspberry jam inside, very different from today’s version which is a rather softer, crumbly biscuit with a filling that’s more like stretchy glue, not at all like jam.
I hope my recipe from my UK bakery days in the early 1970’s will bring back some of those precious memories of your childhood.
Jammie Dodger Biscuits
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Ingredients
- 110 g Butter unsalted
- 60 g sugar icing
- ¼ tsp vanilla extract
- 1 egg yolk
- 150 g plain flour
- 75 g raspberry jam seedless
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- In a mixing bowl beat the sugar and the butter well with a wooden spoon until it is soft and pale.
- Add the vanilla extract, the egg yolk and the plain flour to the mix and continue to whisk until the dough is soft. Wrap the dough in either parchment or waxed paper and chill in the fridge for at lreast an hour. In the meantime, pre-heat your oven to 180˚C and lightly flour your work surface.
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- When the dough has chilled for 1 hour, divide it in half and roll it out to roughly the thickness of a £1 or €1 coin. With a circular cutter cut out six biscuits and with a small cutter or something suitable cut out the centre of six biscuits ONLY. This will allow you to see the jam once the biscuits are sandwiched together. Place the six biscuits onto a lined baking tray and repeat with the other half of the dough but do not cut the centre out as they will be the bottom of the jammy dodger.
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- Bake all 12 biscuits for 10 minutes until golden. Allow them to cool on a wire cooling rack and then spoon teaspoon of raspberry jam onto the bottom biscuit, spread it out slightly before placing one of the biscuits with the hole in on top to finish the jammy dodger sandwich.
- Sprinkle with a little granulated sugar and pop onto a plate or into a sealed tin to save for later.
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Recipes, Teatime Treats, Snacks, Party Food
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I don’t know where you got the vanilla fondant from. It used to be buttercream and jam, see my notes under the recipe Robbie.
I’m a bit confused Mr Paul, how do you get the white vanilla fondant inside the two biscuits?