We’re Jamming, Jamming, I hope You Like Jamming Too!

A nice cup of tea and a biscuit, now we all like to hear those few words I’m sure. I know I do and I must confess to being a serious dunker of biscuits, do you have a passion for dunking biscuits too? Now come on be truthful here, *giggle*. You just have to get this method right by taking the biscuit between thumb and index finger, and dunking the biscuit in a hot cup of tea just long enough not to break apart and go slosh into the bottom of the cup. However, this activity is supposedly kept to close family members only as it’s rather frowned upon in public – oh well.

These biscuits I have made today are a take on “Jammie Dodgers”, which are a classical biscuit here in the U.K. They are two circles of shortbread sandwiched together by a buttery cream and a good splodge of jam in the centre, the top circle having a small heart shaped cut out in the centre that shows the jam oozing through.

Jammie Bodgers

Makes 12 or more depending on size of cutter used

Ingredients
225g (8 oz) unsalted (sweet) butter, softened
150g (5 oz) caster (superfine) sugar
1 egg yolk, lightly beaten
1 tsp vanilla extract
275g (10 oz) plain (all-purpose) flour, extra for dusting
Pinch of salt
Filling
50g (2 oz) unsalted (sweet) butter, softened
100g (4 oz) icing (confectioners) sugar
5 tbsp strawberry or raspberry jam, warmed

You will require 6cm (2½ in) cookie cutter – fluted or plain, 2cm (¾ in) cookie cutter, heart shaped or shape of choice. *If you haven’t a small 2cm (¾ in) cookie cutter, you could use the end of a piping tip or use a sharp knife to cut out squares or triangles* , 2 baking trays lined with non-stick baking paper.

Method

In a large bowl beat the butter and sugar together until light and fluffy. Beat in the egg yolk and vanilla extract. Sift the flour and salt into the mixture and mix until combined. Wrap the dough in cling film and chill in the fridge for 30 – 60 minutes.

Preheat the oven to 190°C/fan oven 170°C/375°F/Gas mark 5.

Unwrap the dough from the fridge after chilling and sprinkle a work surface lightly with a little flour. Roll out dough thinly and cut out cookies with the 6cm (2½ in) cookie cutter, place half of them on one of the prepared baking trays, spaced well apart. Using 2cm (¾ in) cookie cutter or the end of a piping tip or sharp knife, stamp out the centres of the remaining cookies and remove the centre leaving a ring cookie. Put the ring cookies on the remaining baking tray, spaced well apart. Bake in the oven for 12 - 15 minutes until golden brown. Leave to cool on the baking tray for 5 – 10 minutes before removing onto a wire rack to cool completely.

Make The Filling: in a bowl, beat the butter and icing (confectioners) sugar until smooth and fully combined.

To Assemble: spread the filling over the base of each cookie and top with a little jam. Place the cookie rings on top and press gently together so the jam fills the hole. You can dust the tops with a little icing (confectioners) sugar (optional).

Lastly, sit back with a hot cup of tea and one of these jammie bodgers and start dunking!!!

I also wanted to let you know that we are on holiday for two weeks. We’ve decided to take day trips out due to my back condition and it’s a suck it and see how I go. Unfortunately, I won’t be around the blogosphere as much as normal. However, I am sure I’ll be rustling around in my kitchen baking during these two weeks. I will keep you posted with any new bakes and updates as they arise within these two weeks. Best wishes Rosie xx