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Monday, 29 October 2012

{Recipe} Jammie Dodgers



For a couple of weeks I'd been toying around with the idea of making Jammie dodgers to use up some extra jam I had, also because I've never made them before and they looked like fun. Last night, thanks to an inspirational boost from someone special (and a bit of help from Jamie Oliver), I finally got on with it!

They were pretty simple, and the only special thing that was required (which we didn't really have) was an electric whisk. We used a countertop multipurpose mixer thing, but it would be better with a handheld electric whisk.

Jamie's version is a bit more sugary and has a health breakdown at the end (if you're brave enough to take a peek), but I made a few changes to his recipe (partly by accident and partly on purpose!) Here's how we did it, so you can try it for yourself!

{Ingredients}
*250g Butter (softened)
*140g Icing sugar (I used half white caster, but mostly because I ran out of Icing sugar!)
*1 tsp vanilla extract
*1 egg yolk
*375g plain flour
*170g raspberry jam (mine had seeds in and worked nicely)

{Method}
1. Using an electric whisk, beat the butter and icing sugar together in a large bowl until pale and fluffy.
2. Add the vanilla extract and egg yolk and beat together with a wooden spoon.
3. Sift the flour into the bowl and mix until it forms a firm dough. I used my hands because I like the messy bits!
4. Work the dough into a ball, wrap it in cling-film and stick it in the fridge for an hour.
5. Preheat the oven to 190˚C/gas mark 5 and line 2-4 baking sheets with greaseproof paper. Depending on how big your trays are or how keen you are on doing dishes you can get away with 2 trays and cook 2 batches of biscuits.
6. Take the dough out the fridge, and roll out on a floured surface until its 3mm thick.
7. Using a 4cm (roughly) cutter, cut out an even number of biscuits, and using a tiny cutter (I used the lid from a tube of edible glitter!) make small holes in the centre of half the biscuits.
8. Transfer to the tray carefully, and pop them in the oven for 10-12 minutes. Don't be tempted to leave them in any longer than this, or they'll be horrible.
9. Take them out and let them cool completely on a wire rack (or if your kitchen is less than well stocked, a grill and a pizza tray, as I did!)
10. When cool, put about half a teaspoon of jam on each of the complete biscuits (without holes), and then press a biscuit with a hole into the jam. Repeat for all the biscuits.

A voila! You now have the biggest plate in the world ever of Jammie Dodgers in just 10 easy steps! Time to get the kettle on and get a brew going in time to settle down for some cozy winter knitting.

I've got to say, I think the hardest part of making these delicious biscuits, is not eating them all in one go. If you're not already salivating profusely then there must be something wrong with your taste buds!

Enjoy!

Porcini
x

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