Sunday, 27 December 2009

Jammie Dodgers

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This recipe is from Rachel Allen.She is one of the finest cook in the U.K..I was inspired by her methods and tricks in baking.


Plain flour-200gms,plus extra for dusting


Egg yolks-2


Vanilla essence-1tsp

Grated lemon zest-1 tsp

Raspberry or strawberry jam as required

Icing sugar, for dusting


1. Preheat oven to 180C/gas mark 4.

2. Sift the flour into a large bowl, add the sugar, vanilla extract, lemon zest, egg yolks and butter. Mix with an

electric food mixer or a wooden spoon until it comes together as a dough. Remove from the bowl and flatten with a

rolling pin or the palm of your hand to about 2cm (3/4in) thick. Wrap in clingfilm and chill in the fridge for 30 minutes.

3. Remove the dough from the fridge and place on a lightly floured work surface. Roll the dough out to about 5mm (1/4in) thick.

4. Using a 6cm plain biscuit cutter, cut the dough into discs.

5. Take half the discs, and using either a plain or flower-shaped 3cm (1 1/4in) cutter, cut holes from the centre.

Bring the scraps together and roll out to make more discs, and cut holes in the centre of these. Repeat until u finish all the dough.

6. Place the discs on baking trays (you will need a few baking trays) and bake for 8-10 minutes until pale golden.

Allow to stand for a few minutes, then remove from the trays and transfer to wire racks to cool.

7. When the discs are cool, spread 1/2-1 teaspoon of jam on the whole discs and top with the discs with the centres cut out.

8. Dust with icing sugar and serve

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