Prep
40 minsBake
15-18 minsServes
10+Difficulty
Medium
About
Jammy Dodgers are a favourite of the biscuit tin. Two crisp biscuits sandwiched together with jam, simple, nostalgic, delicious. A shop-bought biscuit like this can almost always be made better at home using better-tasting ingredients and less industrial textures. This recipe is clearly not for a classic jammy dodger but is in the form of and inspired by that classic biscuit. The cookie itself has added flavour and texture in the form of salted peanuts. The dough also uses a little Lyle's Golden Syrup which adds a warm caramel tone to the biscuit which goes wonderfully with the peanuts. The filling is a classic jam but with added 'jazz hands' in the form of a peanut butter buttercream. The flavour is balanced nicely again with the addition of the Lyle's Golden Syrup which also adds a really nice creamy texture to the filling. To try it is to adopt it!
How to make Jammy Dodgers
The Peanut Biscuit
To make the biscuit dough add a little of the flour and the peanuts to the bowl of a food processor and pulse until the peanuts are finely ground. Add the remaining flour and salt and process briefly to combine. Add the butter and pulse until the mixture resembles breadcrumbs. In a jug whisk together the egg, yolk and the Lyle's Golden Syrup, whisking together until the syrup has dissolved into the egg. Pour this into the food processor and pulse just until the dough starts to clump together.
Turn the dough out onto a lightly floured work surface and use your hands to gently form into a uniform dough. Divide into two equal portions and press into discs, wrapping in clingfilm and then refrigerating until firm.
When you’re ready to roll out the cookies, preheat the oven to 160C (140C fan) and line a couple of baking sheets with parchment paper. On a lightly floured work surface roll out a portion of dough until it is about 3mm thick and then using a 7cm round cookie cutter to cut as many cookies as possible, setting the scraps aside. Place the cookies onto the prepared baking trays and refrigerate for 15 minutes. Repeat this process with the second portion of dough. Take the cookies from the fridge and use a 3cm round cookie cutter to remove the middle from half of the cookies. Gently reform the scraps of dough into a ball and then refrigerate as before whilst you bake off the cookies. This dough can be rolled out again for more cookies.
Bake in the preheated oven for about 15-18 minutes or until just starting to turn golden on the edges. I bake the cookies lower than usual as it crisps the cookies evenly throughout without over-browning them. Allow to cool on the baking tray for a couple of minutes before transferring to a wire rack to cool completely.
The Peanut Butter Filling
To make the peanut butter filling place the butter and peanut butter into a large bowl and using an electric mixer beat together until smooth and creamy. Add the icing sugar and Lyle's Golden Syrup along with a small pinch of salt and beat together until light and fluffy. If the mixture feels a little stiff add a tablespoon or so of double cream.
Assembling the Jammy Dodgers
To assemble the cookies pipe a ring of the peanut butter filling around the edge of each base cookie and spoon a little jam into the centre. If you like a little added texture you can also sprinkle with a little extra chopped peanuts. Dust all the ring cookies with icing sugar then place one on top of each bottom cookie, sandwiching together. Once assembled the cookies are best within a day or two
Ingredients
1
The Peanut Biscuit
Plain flour
Salted peanuts
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Cold unsalted butter, cubed
Large eggs
Large egg yolk
Lyle’s Golden Syrup
The Peanut Butter Filling
Unsalted butter, softened
Smooth peanut butter
Fairtrade Tate & Lyle Icing Sugar
Lyle’s Golden Syrup
Raspberry jam
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