Tuesday, 4 January 2011

ICCHFC - Week 65: Jammy dodgers

Back to work and first day back I was on cake duty. I had an absolute dilemma trying to decide what to make, as I didn't want to go over-board as I thought nobody would be up for a luxurious gateau given the festive excesses.

With moderation in mind I went for a biscuit: a small(ish) bite which could be had with a cup of tea and still perk up the morning. Biscuit of choice was the jammy dodger.

These were very satisfying to make and I felt a very good use of a bank holiday evening. By all accounts they were worth the effort too. Only John and Hannah were in and I'm not sure if the others will be around to sample these delight. Luckily I've got the blog so they can see what they missed!

The recipe (see below) apparently makes 32. I say apparently because there is no way that you could make 32 unless you made small mean biscuits. And nobody like a mean biscuit. I made a dozen of these jam-filled-shortcake-sandwiches-of-joy.

The shortbread was delicious, even on it's own. Not that I had any of the leftovers or anything...

Jammy dodgers (recipe taken from The Great Big Cookie Book by Hilaire Walden)

4oz ground almonds
6oz plain flour
6oz butter, softened
4oz caster sugar
Rind of 1 lemon, grated
1tsp vanilla extract
1 egg white
Pinch salt
2oz flaked almonds, chopped
2tbsp raspberry jam
1dsp lemon juice

1. Cream the butter and sugar until pale and fluffy.
2. Beat in the lemon rind and vanilla extract.
3. Add the ground almonds and sift in the flour. Mix thoroughly to a dough (it will probably be quite sticky, but don't worry).
4. Gather the dough into a slab, wrap in cling film and chill for at least 30mins to firm the dough.
5. Remove the dough from the fridge and allow to warm slightly for 5mins.
6. Divide the dough into four. Roll the dough until approximately 3mm thick. Then cut out circles and place on a greaseproof paper. Repeat with the remaining three portions of dough.
Note: Beware. The dough will be very sticky so be liberal with the flour.
7. Cut a circle out from the centre of half of the pastry discs.
8. Whisk the egg white with the salt until just frothy.
9. Brush the egg white over the pastry rings and douse with the chopped almonds.
10. Bake at 160°C for 12mins or until the biscuit are lightly golden.
11. Leave to cool in the tray for 5mins then move to a rack and allow to cool completely.
12. For the filling, heat the jam and lemon juice in a pan until just bubbling. Take off the heat and brush the bottom biscuits with jam and then top each with a biscuit ring.

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