I have definitely said this before but I’ll say it again – I LOVE to bake. A baking session was well overdue and with work hitting over drive these last few weeks, I was in serious need of some unwinding. Baking for me is incredibly therapeutic – especially if there’s dough involved! The process of mixing, kneading and rolling the dough is so soothing, I can quite literally feel myself unwinding with every roll of the rolling pin. I spotted this recipe in Yuppichef’s Table magazine (the love of surprise birthday presents getting delivered!) and although I added my own spin on it, it was the inspiration behind these delectable delights 🙂 The original recipe was for Jammy Dodgers – also known as Jolly Jammers – but since I’m not such a big jam fan, jam was not going to cut-it, so instead I added a butter-cream filling – not nearly as healthy but oh so indulgent! This is a vintage baking classic – melt-in-your-mouth biscuit with sweet jam (or cream) filling make the best accompaniment to that morning coffee (or mid-morning tea-break or post-work snack – whoops) Usually I try not to eat all the things I bake and I definitely made myself feel ill eating raw cookie dough but even that didn’t put me off! So without further ado, here’s the recipe for these super-easy, deliciously indulgent biscuits. You can find the original recipe here.
- 125g Icing sugar
- 250g salted butter, diced
- 1 medium free-range egg yolk
- 1/2 tsp vanilla extract (I used essence and doubled up on the quantity for an extra vanilla hit)
- 375g plain flour, sifted
Butter Cream filing:
- 90g soft butter
- 180g icing sugar, sifted
- 1 1/2 tsp vanilla essence
- Splash of milk (I say splash because I really do just judge this bit – you want the icing to be smooth, creamy and easy to spread)
- Sift the icing sugar into the bowel of your mixer (I use my trusty MagiMix but you can do this with a hand mixer if you don’t have a stand mixer)
- Add butter, egg yolk and vanilla essence and mix together quickly
- Add the flour to form a dough
- Shape the dough into a rectangle and wrap in cling-wrap. Leave it to chill in the fridge for about an hour
- Take the dough out of the fridge and allow to soften for 5 – 10 minutes before working with it
- Flour your counter top and roll the dough out to approximately 6mm thick
- Cut circles with a 6cm-diameter cookie cutter (the original recipe cut another 2cm hole in the lids but I chose not to do this)
- Lightly grease a baking try and place the circles on the try and bake for approximately 10 – 12 minutes at 180 degrees (I had to guess this because the recipe didn’t have a temperature) or until lightly golden
- Allow to set for 3 minutes before moving them to a wire rack to cool
- Cream the butter until soft and smooth
- Sift in half the icing sugar and mix together. Once combined, add the remaining icing sugar and vanilla essence and mix together
- Add the milk and mix until smooth and creamy (see the pic on the right)
- Allow the biscuits to cool completely before icing and sticking together.
This recipe made about 20 cookies but depending on the size of your cookie cutter (and how much dough you eat!) you’ll have a few more or less.
These biscuits are sinfully delicious but my family and I have enjoyed tucking into them all week 🙂 I definitely think adding the butter cream makes these biscuits extra special but you can even try adding jam and butter cream to add some real spice to these gems.
Happy weekend and happy baking 🙂