There's something quite nostalgic about Jammie Dodgers as these quintessentially are British biscuits. It definitely brings back memories when I was a child and having a jammie dodgers or two during breaks at school. Some may say this is a vintage baking classic? Though its one of those bakes you can quickly round up the kids and have a little bit of baking fun together.



Here is a question for you, do you know where the phrase Jammy Dodger comes from? Any guesses? Apparently Jammie Dodgers is a biscuit that was name after Roger the Dodger, a comic book character featured in The Beano. The 'Jammie' part, could be attributed for the jam filling. The comic book first appeared in 1953 and it was when Roger was dodging his 'homework'.


What is a Jammie Dodger without the Jam? A dodger...?! I used a variety of flavoured jams in the biscuits, strawberry, lemon curd, apricot, but you could use your favourite store-brought variety.

The fun part of making these Jammie Dodgers is that you can make them in different sizes, small or big! I kept to the standard biscuit size, but imagine a massive Jammie Dodger! That would be a show piece!



SCROLL DOWN FOR THE RECIPE


Homemade Jammie dodgers

Ingredients
115g unsalted butter
115g caster sugar
1 large egg, beaten
1/2 tsp vanilla extract
250-275g plain flour, plus extra for dusting
4 tbsp seedless raspberry jam or lemon curd
icing sugar for dusting

Method
Preheat the oven to 180ºC, Fan 160ºC, Gas Mark 4. Line 2 large baking sheets. Beat butter & sugar together until pale & creamy. Add in the egg & vanilla & mix.

Sift over 250g of the flour & mix till it forms a dough. Gather the dough together & knead on a lightly floured surface until smooth. If the dough is sticky work in the rest of the flour. Shape the dough into a flat disc, wrap in cling film & chill in the fridge for 40 mins.

Roll half the chilled dough out on a lightly floured surface to a 3mm thickness. Use a 6cm round cutter to stamp out 16 circles, re-rolling the dough as necessary. Place on one of the baking sheets. Repeat with the remaining dough but use a 3cm round cutter (or the end of a large piping nozzle) to stamp out the centres from each circle. Place both baking sheets in the fridge for 30 mins.

Bake the biscuits for 8 - 10 minutes, or until crisp & pale golden. Leave on the baking sheets for 5 mins then transfer to a wire rack to cool.

To assemble, spread about 1 tsp jam or lemon curd on each whole biscuit. Lightly dust each cut out biscuit with icing sugar then sandwich the biscuits together.


Store in a airtight container.