A gourmet twist on a British classic—these posh Jammie Dodgers are made with buttery shortbread and filled with luscious raspberry jam and a touch of vanilla cream. Beautifully crafted and irresistibly nostalgic.
Ingredients
- 375g plain flour, plus extra for dusting
- 210g unsalted butter, chilled and cubed
- 125g golden caster sugar
- 1 tbsp vanilla paste
- 3 medium egg yolks
- seedless strawberry jam, for filling to dust icing sugar
Instructions
Steps:
1. Put the flour in a food processor and whizz briefly to sift, then add the butter and whizz until the mixture looks like fine breadcrumbs. Tip in the sugar and whizz again.
2. Beat the vanilla and egg yolks, then add to the processor and pulse to just bring the dough together. Turn out onto a lightly floured worksurface and knead to bring together. Form into 2 flat rounds, wrap in clingfilm and chill for 30 minutes.
3. Heat the oven to 180C/160C/gas 4 and line 2 baking trays with baking paper. On a lightly floured worksurface, roll out one lot of dough to the thickness of a £1 coin. Stamp or cut out a mixture of squares, rectangles, diamonds and rounds, put on one baking sheet and bake for 8 minutes, until just firm and lightly golden. Leave to cool on the tray for 10 minutes, then move to a rack to cool completely.
4. Roll out the other piece of dough and cut out the same number of squares, rectangles, diamonds and rounds, then cut the middles from them in a variety of shapes – rounds, squares, diamonds,hearts and rectangles. Put on the second baking tray and bake for
firm and lightly golden. Leave to cool on the tray for 10 minutes, then move to a rack to cool completely.
5. Once all the biscuits are cool, spread the first batch with strawberry jam. Sprinkle the second batch with icing sugar, then sandwich on top of the first lot. Eat the same day, once filled. Unfilled biscuits will keep for a couple of days in an airtight container.
