While I was stuck inside last week hiding from the snow I developed a new hobby – making biscuits that look a bit like biscuits you might see in the shops.
Basically you think up a biscuit you like, and then you try to make your own. I started with the Jaffa cakes, which were super fun and very tasty, especially on the second day when the jelly had soaked into the sponge a little bit and made it lovely and moist.
Next up I had a go at a homemade Jammie Dodger recipe.
Check out those bad boys!
Now although I do like a Jammie Dodger in real life, I do find they can sometimes be a bit MUCH. Do you know what I mean? They’re pretty thick and full on. (Like some boyfriends I’ve had.) For my homemade Jammie Dodger recipe then I wanted to make something a little bit more delicate, so I used a simple shortbread style recipe for the biscuits and made them thinner than regular Jammie Dodgers.
The key obviously to making them look like Jammie Dodgers is the little cut out heart. Rather surprisingly, we already had one of these, as part of a set of cutters we have for Fimo. This is the set we have if you want to get your own.
Here’s what you need then to make my homemade jammie dodger recipe:
- 100g salted butter
- 60g caster sugar
- 150g plain flour
- A splash of vanilla essence
- 1 egg yolk
- 3 tablespoons of jam
These quantities made 15 Jammie Dodgers for me, so scale up or down depending on how greedy you are.
To make you own homemade Jammie Dodgers, start by creaming together the sugar and butter. Add in the egg yolk and vanilla, and then finally the flour to form a dough. Wrap this up in some cling film and chill for a while in the fridge – my dough was in the fridge for about an hour.
When you’re ready to start cooking, preheat the oven to 180 degrees and get a couple of baking sheets lined with greaseproof paper. Roll out your dough fairly thin (see my pictures to get an idea) and cut into biscuit shapes. I used a 5cm diameter fluted cutter. Cut heart shapes out of half the biscuits and lay them all out on the trays. (I didn’t find I needed any extra flour or anything for rolling.)
Pop your biscuits into the oven for about 10 minutes. You want them to be turning very slightly golden, but not quite cooked.
At this point, take them out of the oven and put about half a teaspoon of jam onto each of the whole biscuits. Place a heart biscuit on top and squish down gently so that the jam fills the heart. Do this bit carefully and press from the middle as the biscuits break easily. Return them to the oven for another five minutes and take them out when they look very gently golden. You really only need a tinge of colour around the edges.
And there you have it – homemade Jammie Dodgers! Give them a little dusting of icing sugar if you feel so inclined, and then kick back with an episode of the A-team like it’s a Sunday afternoon in 1986.
I have a chocolate hobnob recipe to follow, but do leave a comment if you have any other favourite sweet treats you’d like me to try and recreate!
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