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!
- 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.
Why not use lemon curd or a rhubarb jam to sandwich the biscuits together for a completely different flavour?
- 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.
Last updated 17 days ago
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