These sweet little jammy daisy dodger biscuits are not just for little ones, everyone loves a jammy dodger! They taste and look fab, and homemade definitely beats shop bought!
Jammy Daisy Dodger Biscuits
Preparation time: 15 mins | Baking time: 8-10 mins plus 1 hour chilling | Makes: 18 sandwiched biscuits
- 115g butter, softened
- 115g golden caster sugar
- 1 tsp vanilla extract
- 1 egg, large
- 285g plain flour
- ½ jar strawberry seedless jam
- Icing sugar
- Cream together the softened butter and sugar until light and fluffy. Add the vanilla extract and egg, beat well to combine. Sift in the flour and combine the mixture to a soft but not sticky dough.
- Roll out the dough between two sheets of baking paper to an even depth of 4mm. Chill the sheet of dough in the fridge for 1 hour.
- Pre heat the oven to 200˚C/180˚C fan/ gas mark 5 and prepare two baking trays by lining them with non-stick baking paper. Cut out 36 daisy shaped biscuits from the chilled dough. Cut the centres out of half of the biscuits using a 2cm round cutter. The trimmings and centres can be re-rolled between the sheets and chilled again until all the dough is used up. Place the biscuits evenly spaced onto the trays and bake in the oven for 8-10 mins until lightly golden brown at the edges. Allow to cool on the tray for 5 mins before transferring to a wire rack to cool completely.
- Once cooled place all the biscuits tops on a tray and dust lightly with icing sugar. Add a ½ teaspoon of jam to the centre of each biscuit base and place the tops in position sandwiching them together. Serve.
* The dough can be frozen wrapped well in cling film or rolled out between the sheets of baking paper for up to 3 months. Defrost before baking.
* Once filled these biscuits are best served the same day but can be kept in an airtight container unfilled for one week.
Why not use lemon curd or a rhubarb jam to sandwich the biscuits together for a completely different flavour.