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Jammy dodger flowers

By on February 28, 2017
Jammy dodger flowers

Jammy dodger flowers


Recipe Source:

Ingredients for the biscuits:

  1. Unsalted butter – 100g , softened
  2. Caster sugar – 175g, plus extra for sprinkling
  3. Large egg – 1
  4. Vanilla paste – 1 tsp
  5. Plain flour – 200g, plus extra for dusting
  6. Strawberry jam -370 ml jar

Also Try: Knickerbocker Glory Sundae with Caramel Peach & Summer Berry


  • To make the biscuits, mix together the butter and sugar in a bowl with a wooden spoon until well combined.
  • Add the egg and vanilla, and continue to beat by hand until fully incorporated.
  • You will need to scrape the edges of the bowl down for this part.
  • Tip the flour into the mixture and fold together until fully combined, then shape into a ball.
  • Roll the dough out onto a floured sheet of baking parchment to a depth of around 5 mm.
  • Transfer the sheet to a baking tray and put in the fridge for 10 mins to firm up.
  • Remove from the fridge and press out your biscuits using a 6cm flower-shaped cutter (you could use any shaped cutters to make these).
  • You will need 16 base biscuits and 16 top biscuits, with small holes or flowers of around 3cm cut out of them.
  • Recombine your dough off-cuts and reroll them on a floured surface.
  • Try to be fairly quick doing this, as the mixture will warm up and get sticky.
  • If it does, just pop it back in the fridge to firm up again.
  • Once the shapes are cut out, arrange on 2 baking sheets lined with baking parchment and leave to cool in the fridge for 10 mins.
  • Heat oven to 190 C/170 C fan/gas 5. Bake the biscuits for 7 mins, then take them out of the oven and sprinkle the tops with caster sugar.
  • Return all the biscuits to the oven and cook for a further 5 mins.
  • Take out and allow to cool fully on a wire rack.
  • When cool, spread jam on the bottom biscuit and top with another biscuit, sandwiching them together.
  • Will keep for 2-3 days in an airtight container.

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