Do you love a jammie dodger? We’ve got the perfect Cakes & Bakes recipe for you if the answer is an enthusiastic ‘yes’!
They’re quite a retro biscuit aren’t they? We think of them as very ‘seventies’. We were certainly eating a lot of them around that time.
They first appeared about fifty years ago so are actually mid sixties in origin if we’re being totally accurate. They’ve definitely graced a lot of kids’ party tables over the decades.
They’re not just for kids though – apparently, about 40% of jammie dodgers purchased are consumed by adults.
We think that these home made versions are even better than the shop bought. They’re crispy, but have a fresh softness too which the packet variety have inevitably lost. And you can add all kinds of interesting and luxurious jams if you want to feel a bit more grown up as you eat a fourth one.
We went for the pretty heart shaped cookie cutters which works really well with the red jam. The ‘cut outs’ make nice little biscuits too so don’t throw them away.
Could you resist one of these jammie dodger hearts straight out of the oven?
- 125g softened butter
- 110g caster sugar
- 1 egg
- 2 tsp vanilla essence
- 225g plain flour
- 2tbs raspberry jam/jelly
- In a large mixing bowl or using a food processor cream the butter and caster sugar
- Add the egg and vanilla essence and combine well
- Mix in the flour and combine until it forms a smooth dough
- Wrap in cling film and put into the freezer for half an hour
- Preheat the oven to 180ºC/Gas mark 4
- Grease a large baking tray
- Halve the dough, re-wrap one of the pieces with cling film and put it in the fridge
- On a floured work surface, roll out the other half of the dough to a ½cm and cut out heart shapes with a cookie cutter
- Put the shapes on the greased baking tray
- Repeat with the other half of the dough, this time using the smallest cookie cutter to cut a hole in the centre of each heart
- Put a small dollop of jam/jelly into the centre of each of the first lot of hearts before topping with the hearts with cut-outs
- Cook for 12-15 minutes until the biscuits are just turning brown
- Cool on a wire rack before eating - careful with the boiling jam!