The homemade jammy dodger is a delicious thing. The biscuit is short and buttery and I like using a sharp raspberry jam, though of course traditional strawberry would work.
The ground almonds add a nice textural dimension to the biscuit as well as a subtle flavour. These biscuits are yum the day they are made but also remain good the day after, The second day the jam fuses to the biscuit slightly but the texture still remains crisp and distinctly non claggy, hurrah!
Jammy dodgers
makes ~15 depending on size
110g butter
45g golden caster sugar
100g plain flour
50g ground almonds
1/2 tsp vanilla paste/extract
80g raspberry jam (or other flavour)
Get ready a non stick sheet, if you are a little dubious about its non stick capabilities the grease it lightly with butter.
Put all the ingredients, except the jam, in a food processor and pulse until a dough starts to come together.
Remove the dough, using your hands to lightly bring it together. Shape into a flattish disk, wrap in clingfilm and chill for 30 minutes to an hour.
Lightly flour a work surface and roll the dough out to ~1/2 cm thick. Stamp out rounds and and equal number of rounds with a hole removed, or any shape of your choice. I did re-roll my trimmings once but I did not want to roll out the dough more than that.
Place the cut out biscuits onto the baking sheet and chill for 15-30 minutes. This will help stop the biscuits spreading as they cook. Preheat the oven to 140C/120C FAN.
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Bake in the preheated oven for 20 minutes, rotating the sheet(s) half way through for an equal bake.
Leave to cool for ~ 1 minute on the baking sheet then transfer to a wire rack to cool completely.
Soften the jam by giving it a stir. Use the softened jam to sandwich together the biscuits.
They are best left to set up a little before eating. This of course did not stop me inhaling one immediately...
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