Jammie Dodgers

Method

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1. Put the flour, icing sugar and butter in a bowl and rub together until it looks like fine breadcrumbs.

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2. Add the egg yolk, vanilla and 1 tablespoon of milk and mix into a soft dough, adding more milk if it is crumbly.

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3. Flatten, wrap and chill 30 minutes.

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4. Heat the oven to 180°C / 350°F and line two trays with baking paper.

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5. Roll the dough out between two sheets of baking paper to 4 mm thick and cut 24 rounds with a 6 cm cutter. Cut a small heart from the centre of half of them with a mini cutter.

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6. Set the rounds on the trays and bake 10 to 12 minutes, until pale golden at the edges. Cool on the trays 5 minutes, then on a rack.

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7. Spread a teaspoon of jam on each of the whole biscuits and top with a heart-cut biscuit.

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8. Dust with icing sugar.

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Chef’s Tips

• Roll the dough between paper so it does not stick, and chill if it softens.
• Use only a thin layer of jam. It squeezes out under the top biscuit.
• Fill the biscuits only when cold or the jam runs.

Pairing Suggestions

• A cup of tea
• A glass of milk
• Hot chocolate

Storage & Reheating

Keep in an airtight tin up to 4 days. Freeze un-filled biscuits for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.