Aren't jammy dodgers just the greatest biscuit of all time?! I was so excited when I came across this recipe, and couldn't believe that I hadn't made them before; its so simple!
Gorgeous buttery biscuits with a sticky jam filling and all for 3PP, what could be better?
Makes - 28
ProPoints - 3
Serving Size - 1 biscuit.
Cost - 12p each.
250g butter, softened
140g caster sugar
1 egg yolk
2 tsp vanilla extract
300g plain flour
6 tbsp raspberry jam (or any jam you like really)
1. Turn the oven to gas mark 4. Beat the butter and sugar in a large bowl, add the egg yolk and vanilla and briefly beat to combine. Sift over the flour and beat until well combined - add a splash of milk if the mixture is too dry. Shape into 2 balls, wrap in cling film and chill for 20-30 minutes or until firm.
2. Roll out the balls of dough on a lightly floured surface, then stamp out 56 biscuits with a 7-8cm wide cutter. Lay these on baking sheets that have been sprayed with cooking spray. Using a smaller cutter, cut out the holes from half the biscuits. Bake for 10-12 minutes until pale golden, then cool on a wire rack.
3. When the biscuits are cool, mix the jam so it becomes spreadable, then spoon a little onto each whole biscuit, the sandwich together with a 'holey' biscuit. Enjoy!