The following recipe has been adapted from Pam Corbin's "The River Cottage Cake Handbook".
Jammy dodgers from the heart
Ingredients for roughly 10 to 14 biscuits
- 175 g of plain flour
- Pinch of finely ground sea salt
- 75 g of icing sugar (use unrefined if you have it in your store cupboard)
- 125 g of unsalted butter cut into small cubes
- 1 egg yolk
- 1 tsp of vanilla extract
- 150 g of good quality strawberry jam
- Demerara sugar for sprinkling
Preparing the jammy dodgers
Preheat the oven to 170 degree Celsius.
Combine the flour, icing sugar and salt by sifting them together in a large bowl. Add the butter cubes and rub with your fingers until all the butter and flour are well incorporated. When ready, the mixture will look like fine breadcrumbs.
- 175 g of plain flour
- Pinch of finely ground sea salt
- 75 g of icing sugar (use unrefined if you have it in your store cupboard)
- 125 g of unsalted butter cut into small cubes
- 1 egg yolk
- 1 tsp of vanilla extract
- 150 g of good quality strawberry jam
- Demerara sugar for sprinkling
Preparing the jammy dodgers
Preheat the oven to 170 degree Celsius.
Combine the flour, icing sugar and salt by sifting them together in a large bowl. Add the butter cubes and rub with your fingers until all the butter and flour are well incorporated. When ready, the mixture will look like fine breadcrumbs.
In a separate bowl wisk together the egg yolk and vanilla extract. Make a well in the flour mix and pour in the yolk. Now work the mixture together with your hands until you achieve a consistent, smooth dough.
Wrap the dough in cling film and refrigerate for half an hour.
Divide the dough into two portions. Place one portion on a lighly floured greaseproof paper that is approximately half the size of your baking tray. Using a rolling pin, roll the dough to 4mm thickness. To prevent the dough sticking, continue to gently flour the rolling pin and the surface of the dough. Repeat this with the remaining dough.
Transfer both sheets of greaseproof paper with the rolled out dough onto a single baking tray (one sheet next to the other). This way you will not need to lift the cut out shapes before baking and prevent deformation.
You will need two sizes of biscuit cutters; we used large and small heart shapes. Using the larger shape, cut out an even number of hearts across both dough sheets. Carefully remove the spare dough around the cut out shapes. Then, using the smaller shape cut out mini hearts in a centre of the larger shapes. However, do this only for half of the larger shapes. Add the cut out pieces to the remaining dough.
Place the baking tray in the oven and bake for 10 to 15 minutes, until firm but barely coloured.
Remove from the oven and put a spoonful of jam in the centre of the whole hearts. Spread the jam leaving 1.5 cm gap from the edge. Place the half with the cut out hearts on top and lightly sprinkle with demerara. Return to the oven for further 5 minutes to ensure the hot jam seals the top and bottom hearts.
Place on a cooling rack and repeat the process with the remaining dough.
Wrap the dough in cling film and refrigerate for half an hour.
Divide the dough into two portions. Place one portion on a lighly floured greaseproof paper that is approximately half the size of your baking tray. Using a rolling pin, roll the dough to 4mm thickness. To prevent the dough sticking, continue to gently flour the rolling pin and the surface of the dough. Repeat this with the remaining dough.
Transfer both sheets of greaseproof paper with the rolled out dough onto a single baking tray (one sheet next to the other). This way you will not need to lift the cut out shapes before baking and prevent deformation.
You will need two sizes of biscuit cutters; we used large and small heart shapes. Using the larger shape, cut out an even number of hearts across both dough sheets. Carefully remove the spare dough around the cut out shapes. Then, using the smaller shape cut out mini hearts in a centre of the larger shapes. However, do this only for half of the larger shapes. Add the cut out pieces to the remaining dough.
Place the baking tray in the oven and bake for 10 to 15 minutes, until firm but barely coloured.
Remove from the oven and put a spoonful of jam in the centre of the whole hearts. Spread the jam leaving 1.5 cm gap from the edge. Place the half with the cut out hearts on top and lightly sprinkle with demerara. Return to the oven for further 5 minutes to ensure the hot jam seals the top and bottom hearts.
Place on a cooling rack and repeat the process with the remaining dough.
Still cooling down and already irresistible
No comments:
Post a Comment