Friday, 19 February 2016

This Surrey Mummy Bakes - Homemade Jammy Dodgers...

So, as you all know it was Hector's baptism last week and I had in the run up spent loads of time baking in preparation for the afternoon tea party we were to hold after.

I love biscuits - c'mon who doesn't? I decided that an appropriate biscuit was the lovely humble jammy dodger.

Well, here is my recipe for homemade jammy dodgers for you to try this weekend!


275g (9 1/2 oz) plain flour, sifted (+ more for flouring work surface)

1 tsp baking powder

100g (3 1/2 oz) caster sugar

75g (2 1/2 oz) butter

1 egg

2 tbsp golden syrup

1/2 tsp vanilla

Around half a pot of jam - I used Hartleys Seedless Strawberry Jam

You will also need a circular cookie cutter and a smaller heart or star one

How to make them...

In a bowl, cream the sugar and butter, I used my Kitchenaid to mix it all.

Add the flour and baking powder.

Add the egg, golden syrup and vanilla and stir.

Mix until a dough forms, cover and chill for 30 minutes.

While waiting for your dough, preheat the oven to 170ºC/ 150ºC fan (340ºF/ 300ºF fan). Line a baking tray with parchment paper.

On a floured surface, roll the dough until it is 0.5cm in thickness.

Using your circular cookie cutter, make circles. Remember each dodger consists of two layers.

With your heart/star cookie cutter, cut out hearts/stars in the centre of the circles.

Bake your cookies for 12-15 minutes. You want them firm but not brown.

Leave to cool on a wire rack and while they are still warm.

To construct your jammy dodger, add a plop of jam to the bottom of one of the full circle cookies.

Then press a cookie with a heart/star on over the top. The jam will no doubt ooze a little bit through the heart.

Now, all that's left to do is pop the kettle on and pour yourself a cuppa, preferably in a cup and saucer sit down and dunk away!


Nathalie x
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