There's something about a jammy dodger that just screams 'British'. Maybe it's because they're often served with a cup of tea, or maybe it's because they've been around for so long (the first recipe dates back to 1809!). Whatever the reason, these biscuits are definitely a classic.
And what's not to love about them? They're two crispy biscuits sandwiched together with a sweet jam filling. Plus, they're really easy to make! So if you're in the mood for a little baking (and a tasty treat), read on for our step-by-step guide to making jammy dodger biscuits.
If you love jammy dodger biscuits, then you'll be happy to know that they're actually quite easy to make at home! I decided to make my own jammy dodgers with chia seeds for a healthy twist.
You'll need:
- 250g plain flour
- 100g coconut sugar or caster sugar
- 1/tsp vanilla extract
- 115g unsalted butter, softened
- 1 egg
- Jam for filling (we used berry chia seed jam but strawberry or raspberry can be used)
Firstly in a large mixing bowl combine the butter and sugar together and beat until light and fluffy.
Add in the egg and vanilla and gradually beat this into the mixture.
Sift in the plain flour and using your hands bring together to form a disc shape of dough. If it's too sticky add in a little extra flour.
Shape into a round disc and cover with clingfilm, pop into the fridge for 40 minutes to chill and firm up.
Preheat the oven to Gas 4/fan 160c. Get two baking trays lined with baking paper ready to go.
Take out the dough and roll into approx 3mm thickness and cut out circle shapes using a 6cm cutter. With the remaining circles stamp out small circles/heart shapes in the centre. Place all on the baking trays and pop into the fridge again for 30 minutes.
Take out and transfer to the oven for 12- 15 minutes until crisp and golden and leave to cool on a wire rack.
Ta Da! Hope these are enjoyed with a good cuppa.
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