Jammie Dodger French Toast Recipe By Tasty Food

JAMMIE DODGER FRENCH TOAST RECIPE BY TASTY

Jammie Dodger French Toast Recipe by Tasty image

Here's what you need: eggs, double cream, icing sugar, vanilla extract, bread, strawberry jam

Provided by Tasty

Yield 1 serving

Number Of Ingredients 6

Ingredients

4 eggs
1 cup double cream
1 teaspoon icing sugar
1 teaspoon vanilla extract
2 slices bread
strawberry jam, to taste

Steps:

Add the eggs, cream, icing sugar and vanilla extract to a bowl and whisk until smooth.
Dip two slices of bread into the mix, soaking them thoroughly.
Fry both slices until golden brown on both sides.
Cut paper heart out of baking paper.
Place paper heart on one slice of bread and cut a heart shaped hole into the bread using the paper as a guide.
Spread jam on the other slice of bread, then place the bread with the heart on top of this slice.
Place the paper heart back over the hole, and sprinkle with icing sugar. Then remove the paper heart.
Enjoy!

JAMMY DODGER FLOWERS

Jammy dodger flowers image

Let little hands stir, roll and cut out the shapes, then sandwich with strawberry jam for fun, fruity biscuits

Provided by Richard Burr

Categories Afternoon tea, Snack, Treat

Time 1h12m

Yield Makes 16

Number Of Ingredients 6

Ingredients

370ml jar strawberry jam
100g unsalted butter , softened
175g caster sugar , plus extra for sprinkling
1 large egg
1 tsp vanilla paste
200g plain flour , plus extra for dusting

Steps:

To make the biscuits, mix together the butter and sugar in a bowl with a wooden spoon until well combined. Add the egg and vanilla, and continue to beat by hand until fully incorporated. You will need to scrape the edges of the bowl down for this part.
Tip the flour into the mixture and fold together until fully combined, then shape into a ball. Roll the dough out onto a floured sheet of baking parchment to a depth of around 5mm. Transfer the sheet to a baking tray and put in the fridge for 10 mins to firm up.
Remove from the fridge and press out your biscuits using a 6cm flower-shaped cutter (you could use any shaped cutters to make these). You will need 16 base biscuits and 16 top biscuits, with small holes or flowers of around 3cm cut out of them.
Recombine your dough off-cuts and reroll them on a floured surface. Try to be fairly quick doing this, as the mixture will warm up and get sticky. If it does, just pop it back in the fridge to firm up again.
Once the shapes are cut out, arrange on 2 baking sheets lined with baking parchment and leave to cool in the fridge for 10 mins.
Heat oven to 190C/170C fan/gas 5. Bake the biscuits for 7 mins, then take them out of the oven and sprinkle the tops with caster sugar. Return all the biscuits to the oven and cook for a further 5 mins. Take out and allow to cool fully on a wire rack. When cool, spread jam on the bottom biscuit and top with another biscuit, sandwiching them together. Will keep for 2-3 days in an airtight container.

Nutrition Facts : Calories 152 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein

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