Jammy dodgers are a thing of retro beauty and there’s something truly special about their crumbly shortbread layers and sticky jammy insides.
Here I’ve shaken up the recipe with a spoonful of zingy lemon curd and a creamy vanilla buttercream filling.
The two vanilla biscuits form layers around the creamy vanilla layer and lemon curd combining into a delicious lemony biscuit.
They’re relatively easy to make but allow a little more time than you would with usual biscuits for the assembly stage.
Ingredients… (makes 12)
175g plain flour
100g unsalted butter (cold)
1 egg yolk
140g caster sugar
1tsp vanilla essence
3 tbps lemon curd
For the buttercream:
200g icing sugar
25ml milk (whole is best)
How to make…
Preheat the oven to 170C/Gas mark 3 and line two baking trays with baking paper.
Mix the butter and sugar together in a blender until combined. Then add the vanilla essence and egg yolk and continue stirring until everything comes together (around two minutes with an electric mixer).
Sieve the flour in and carry on mixing. The whole thing should start to look a little bit more like a biscuit dough and when it does use your hands to roll it into a ball.
Wrap in cling film and pop into the freezer for 15 minutes.
Find a clear surface and roll out your biscuit dough using flour to stop it sticking. Cut circular rounds out and place onto your baking trays.
Then use something round (I use a piping nozzle) to cut out mini circles in the middle of half of the biscuits.
Pop both trays in the oven for 10 minutes and keep an eye on them – you want the colour to be slightly darker but there’s a very fine line between light brown and burnt.
Leave the biscuits to cool somewhere while you make the buttercream.
Mix the butter, cream and milk together until it forms smooth, stiff peaks. Pop the buttercream into a piping bag (or sandwich bag) with a small piping nozzle and set aside.
Take a teaspoon and spoon small amounts of lemon curd into the middle of half of the biscuits (the ones without the holes). Then pipe the buttercream around the outside of the lemon curd before placing the second halves on top.
Sprinkle with icing sugar and dig in.