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.