Jammy daisy dodger biscuits

These sweet little jammy daisy dodger biscuits are not just for little ones – everyone loves a jammy dodger! Homemade definitely beats shop bought!

Top tips! 

  • The dough can be frozen wrapped well in cling film or rolled out between the sheets of baking paper for up to three 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.

Alternatives

Why not use lemon curd or a rhubarb jam to sandwich the biscuits together for a completely different flavour?

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Ingredients

  • 115g butter, softened
  • 115g golden caster sugar
  • 1 tsp vanilla extract
  • 1 egg, large
  • 285g plain flour
  • ½ jar strawberry seedless jam
  • Icing sugar

Instructions

1
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.
2
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.
3
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.
4
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.
Last updated 9 months ago

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