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Jammy dodgers
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Jam-filled cookies that will have everyone thanking you.
Ingredients:
  • 100g unsalted butter, softened
  • 100g caster sugar
  • 150g plain flour
  • 60g almond meal
  • 1 tsp finely grated lemon zest
  • 79.20 gm raspberry jam
  • 10.60 gm lemon juice
Instructions:
  • Whip the butter and sugar until light and fluffy using an electric mixer or hand-held beaters. Mix in the flour, almond meal, and lemon zest. Shape the dough into a disc using your hands, wrap it in plastic, and chill in the fridge for 20 minutes.
  • Preheat the oven to 170°C and grease two baking trays. Roll out the biscuit dough on a floured surface to 3mm thickness. Cut out 12 rounds with a 6.5cm-round fluted pastry cutter. Cut out centers with a 3cm-round fluted pastry cutter to make rings and place them on one baking tray. Combine the cut-out centers with the remaining dough and roll out to 3mm thickness. Cut out 12 more rounds with the 6.5cm-round cutter and place them on the second tray. Bake for 8-10 minutes until golden, then cool on a wire rack.
  • In a small saucepan, gently warm the jam and lemon juice until they are fully combined and slightly runny, about 1 minute. Spread each biscuit round with a layer of the jam and top with biscuit rings.

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