Posh Jammy Dodger Food

POSH JAMMY DODGER RECIPE

Steps:

• Rub together the flour, icing sugar, butter and salt in a large bowl until it becomes like fine crumbs.
• Add the egg yolk and mix until a dough forms.
• Make a ball, wrap in cling film, flatten to a disc and chill in the fridge for 30 minutes.
• Preheat your oven to 170°C/Fan 160°C.
• If seeded, push the jam through a sieve with a spoon set over a small bowl. Pop into the fridge until needed. (Optional)
• Roll the chilled dough out to approx 5mm thick and cut out as many 6.5cm fluted circles as you can. Reroll any scraps of dough and repeat until it's all used up.
• Next, cut out the middles of HALF the biscuits using a blossom flower plunge cutter.
• Evenly space out the cookies on a baking tray (with room for spreading) and bake in the oven to bake for 12-15 mins until golden brown on the edges.
• When cool enough to handle, transfer to a wire rack to cool slightly.
• While the biscuits are still a little warm, take out the jam from the fridge and put a generous dollop in the middle of each 'non holed' biscuit. Spread it out almost to the edge. Top with a 'flower hole' biscuit. Repeat for all the biscuits.
• Allow to sit on the cooling rack until the jam has solidified again. (About 60 mins.)

JAMMY DODGERS

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, water and extract until mixture forms a ball. , On a lightly floured sheet of parchment, roll out dough to 1/8-in. thickness. Transfer dough and paper to a baking sheet; refrigerate until firm, about 10 minutes. Cut with a lightly floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. , Bake at 325° until edges are lightly browned, 15-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust window cookies with confectioners' sugar. Spread 2 teaspoons jam on bottoms of solid cookies; top with window cookies.

JAMMY DODGER CUPCAKES

Steps:

• preheat oven to gas mark 4 350 degrees,
• add the vinegar to the soy milk and put to one side to curdle.
• sift the flour cornflour, baking powder and baking soda togther.
• in a seperate bowl or jug whisk togther the soy milk mixture, sugar, vanilla essence and oil until foamy.
• add wet to dry ingredients and stir gently until no large lumps remain small ones are ok.
• pour into cupcake liners 2/3 full and bake for 20-25 min until golden.
• take out and leave to cool.
• The Custard.
• in a small bowl mix 1 tablespoon of the milk with the custard powder to form a paste add the remaining milk sugar and vanilla and mix throroughly.
• place in micorwave on high heat for 4 minutes half way through give stir, the custard should be pretty thick and gloopy, this mixture is going to be piped so you use your head add more milk or more custard powder to thicken or lessen.
• taste it to ensure sweet/ vanilla enough if thick enough and ok set to one side to cool covered so a skin doesnt form.
• assembley.
• use the handle end of a teaspoon to make hole in the centre of each cupcake, put you finger into the hole and push around the bottom and the edges inside the cake to make the hole a bit bigger.
• using a pastry bag with a thin long nozzle and squeeze jam into the hole dont be stingy with it, i like to put a good blob inches.
• rinse out pastry bag and refill with custard and a star shaped nozzle, on the top of each cupcake swirl the custard over the jam hole, repeat over all your cakes.
• if serving immediatley then place a mini jam doger on top of the custard mountain, is serving later dont put the jammy dodger on until just before you serve or it will go soft.
• tada!

JAMMY DODGER FLOWERS

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.