These are very simple to make — shortbreads with jam sandwiched in between them. But they are exquisite and dainty-looking for so little effort, and of course, delicious.

Jammy Dodgers
biscuit recipe from warmbreadandhoney

Biscuits:

175g salted butter, chilled and cut into small nuggets
225g plain flour
125g caster sugar
1 egg yolk
1 tsp natural vanilla essence

Rub the butter into the flour until you have fine breadcrumbs. Add the sugar, vanilla and egg yolk and knead until you have a smooth dough. Wrap this in cling-film and chill for 20-30 minutes in the fridge. While it’s chilling, preheat the oven to 175 degrees and line a couple of baking trays with baking parchment.

When the dough is ready, roll out fairly thinly (2-3mm) and cut into biscuit shapes of your choice. In half of the biscuits, you need to cut a little window for the jam to show through. Either use a smaller cutter, or a sharp knife. Place on the baking trays (they won’t spread too much, but leave a little space around each one to help them to cook evenly), and cook for 10-12 minutes until pale gold in colour. Leave them on the trays for a few minutes and then carefully transfer them to a cooling rack and leave to cool completely.

Sandwich your favorite jam in between a pair of hollowed and whole biscuits. Enjoy!

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