Jammy dodgers are a true gem of my childhood and something I don’t really get the chance to eat anymore, along with other greats such as pink wafers and party rings.
So, after finding myself with a lot of jam to use up, I decided to create my own jammy dodgers to relive my 90s youth.
The biscuits are really easy to make and the dough is lovingly easy to mould and cut out in whatever shape you fancy.
I was given a heavy weight marble rolling pin last Christmas which has changed my life when it comes to rolling out things and would probably come in handy as a good murder weapon, but any kind of rolling pin will do.
I’ve even been known to clean a spare wine bottle and use that before when I didn’t have a real rolling pin and it worked fine.
You can also experiment with fillings, jam and buttercream would work as well as lemon curd, peanut butter or a chocolate ganache.
But for now, here’s the classic recipe…
120g unsalted butter, softened
180g caster sugar
180g plain flour
1 large egg, at room temperature
1 tsp vanilla essence
A large pinch of salt
Half a pot of raspberry jam
A handful of caster sugar for sprinkling on afterwards
How to make…
Preheat the oven to 190C/170C fan/gas 5.
Line two baking trays with baking paper – or use non-stick trays.
Blend the butter and sugar together until the mixture looks thick and creamy, two minutes with an electric mixer, three without.
Add the vanilla essence and egg and then the flour and salt. Carry on stirring until everything is mixed together.
The ingredients will form a soft dough and the best thing to do is get it in your hands and mould it into a round ball.
Pop it into the freezer for 20 minutes to firm up the dough a little.
Sprinkle flour onto a work surface and roll out the dough until it’s around £1 thick. Cut into rounds (I used a small flower-shaped cutter), you should be able to make around 50.
Split the circles in half and then cut out small holes from half of the circles (I used the lid of an old vanilla essence bottle for this).
Bake the biscuits for around 10 minutes and then take out to cool completely. Keep an eye on them when they’re in the oven as it takes around 2 seconds for them to go from perfectly baked to burnt and crisp.
When cold, dollop on a teaspoon of raspberry in-between circles and sandwich together. Then sprinkle all the biscuits with caster sugar and dive in for retro biscuit pleasure.