Monday, 13 February 2012

Recipe: Valentines jammy dodgers

Heart jammy dodgers, as made by EJ
I love heart shaped things, well, mostly heart shaped biscuits- but doesn't everyone? I have a theory that almost everything tastes better when it's heart shaped, I'm pretty sure this is definitely true. My Valentine's Day biscuits this year are classic jammy dodger style, with vanilla buttercream and raspberry jam sandwiched between sugar biscuits. 

The dough in this recipe is chilled before the shapes are cut; chilling the dough before baking stops the biscuit from spreading too far and will generally result in a better shape.

This recipe makes 12 jammy dodger style Valentines biscuits.

How to...

Ingredients:
100g soft butter
100g caster sugar
1 beaten egg
200g plain flour
1tsp vanilla essence

For the filling:
100g butter
300g icing sugar
1tsp vanilla essence
3-4 tbsp seedless raspberry jam

You will need:
An 8cm diameter fluted-edge round cutter
A 6cm x 5cm heart shaped cutter

Combine the flour, caster sugar and butter and rub together until the mixture resembles breadcrumbs.

Add the beaten egg and vanilla essence and work into an even dough.

Roll the dough into a ball, wrap with cling-film and chill in the fridge for one hour.

While the dough is chilling, pre heat the oven to 180C.

Take the dough out of the fridge and roll out on a floured surface to a thickness of approximately 3mm.

Cut out the biscuits using the round fluted cutter, arrange them on a baking tray. Then use the heart cutter to cut a heart out of the centre of half the biscuits (these will be the top layer of the jammy dodger sandwich).

Smush the cut out hearts into snother ball of dough, roll out and cut out more biscuits, repeating the process as before. You should have 12 bases and 12 top layers by the end of this process.

Bake in batches for 6 minutes until the biscuit is starting to turn golden.

Leave the biscuits to cool on a wire rack while you prepare the icing.

To make the icing:

To make the icing, combine the butter, icing sugar and vanilla essence in a bowl. Mix with a wooden spoon until the buttercream is an even consistency.

Once the biscuits have cooled, spread a layer of buttercream on each of the base layers.

Jam time:

To prepare the jam, first heat it gently in a saucepan on the stove (on the lowest heat). Stir the jam until the consistency is slightly more liquid and easy to work.

Remove from the heat and allow the jam to cool slightly, while stirring to maintain the consistency.

Add a small spoonful of jam to each layer of buttercream and spread to the edges of the biscuit.

Now finish the biscuits by adding the top layer (with the cut out hearts), press down gently to sandwich the layers together.

Allow the jam layer to set before putting in a tin, if they last long enough...


Make these a day or two before you eat them, I always think they're nicer when the icing has had time to soften the biscuit a little.

Enjoy!

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