Jammie dodgers always remind me of birthday parties, along with classic party rings of course. They were never a standard at-home biscuit and certainly more of a treat. When shortbread biscuits just aren't enough, sandwich two together between a delicious jam or curd of your choice.
175g cold salted butter, cubed
250g plain flour, plus extra for dusting
100g caster sugar
1 large egg
In a food processor or with your hands, mix together the cold butter and flour till it resembles fine breadcrumbs
Add the caster sugar, and give it another quick blitz or mix around to incorporate
Add the egg and blitz till you start to form a dough
Once the dough is thick enough and clinging to the side of the blades/or formed within your bowl, tip it out onto a floured surface and knead it to a smooth ball
Separate your dough into two pieces, wrap in cling film and leave to chill in the fridge for 30 minutes
Meanwhile, line your baking trays with baking paper and pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4
Once the dough has sufficiently chilled, dust your worktop and rolling pin with flour
Roll the first batch of dough to a pound coin thickness and using a 7cm cutter (fluted or straight edge), lightly press on your dough to create the shortbread biscuits
Once all your biscuits are cut and at an even number, using a 2cm cutter, cut out a small hole in the middle of half of the biscuits (this will make the top of the Jammie Dodger). You can mix this up and use different shapes, maybe a heart like the traditional jammie dodger.
Place your biscuits on the lined trays and bake in the oven for 10-12 minutes. Carefully watch these as they don't take long to go from golden to dark.
Remove your biscuits from the oven and leave to cool on the tray for five minutes, then transfer them to a wire rack to fully cool before filling with a delicious jam
Once cooled, spread a small amount of jam on one the base of the biscuits and sandwich together with the top biscuit
Dust with some caster sugar or icing sugar and enjoy x