INGREDIENTS(Makes 6 biscuits)
- 110g unsalted butter
- 60g icing sugar⠀
- ¼ tsp vanilla extract⠀
- 1 egg yolk⠀
- 150g plain flour⠀
- 75g seedless raspberry jam⠀
Our cookery Tutor Mollie shares her recipe for these soft and crumbly shortbread Jammy Dodgers
Perfect for making with little helping hands to stir, roll and cut out the shapes before sandwiching with sticky, fruity jam or why not try using lemon curd for a tangy taste!
If you know a young person who loves making sweet treats, encourage their skills by booking them onto our NEW children’s baking courses. Our friendly tutors will teach the young bakers how to make special treats with a combination of demonstration and hands-on baking before each student heads home with a box of their hand-crafted goodies.
Beat the sugar and the butter in a mixing bowl with a wooden spoon until it is soft and pale. Add the vanilla extract, egg yolk and plain flour to the mix and continue to whisk until the dough is soft. Wrap the dough in wax paper and chill in the fridge for an hour. In the meantime, heat the oven to 180˚C and lightly flour your work surface. ⠀
Once the dough has chilled, split it in half and roll it out to roughly the thickness of a £1 coin. With a circular cutter cut out six biscuits and with a mini cutter of your choice stamp out the center of each of the six biscuits. 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 center out of them as they are going to be the bottom of the jammy dodger. ⠀
Bake the 12 biscuits for 10 minutes until golden. Allow them to cool and then spoon 1tsp of raspberry jam onto the bottom biscuit, spread it out slightly before placing one of the cut-out biscuits on top to finish the jammy dodger sandwich.
Sprinkle with a little icing sugar and pop onto a plate or into a sealed tin to save for later.
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