Delicious gooey jam, sandwiched between two giant shortbread biscuits and shaped to look like the British classic, the Jammy Dodger! I
Don't forget to allow chilling and cooling time!
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 8 people
Ingredients:
For the biscuit
1 tablespoon vegetable oil/ spray oil -to grease baking tin
200g unsalted butter, softened
150g caster sugar
1 egg, beaten
425g plain flour, plus extra to dust
1 tablespoon vanilla extract
1 tablespoon cold water
For the filling
1 tablespoon cornflour
200g strawberry jam
Method
Grease and line two 23cm (9in) round springform cake tins with baking parchment. Beat the butter and sugar in a large bowl with an electric handheld whisk or magmix until pale and fluffy.
Add egg and beat again until just combined.
Add flour, vanilla and water and mix with a wooden spoon. Bring together and shape into a disc with your hands, wrap in cling film and chill for 1hr or 10 minutes in the freezer.
Divide chilled dough equally in half and roll each half on a lightly floured surface to a large circle 1cm thick. Using the tins as guide, cut dough to size of the tins with a sharp knife, reserving off-cuts for decoration.
Transfer to the prepared tins.
With a rolling pin, roll the dough trimmings out to 5mm thick.
Cut out a large splash shape with a small knife (use a picture of a Jammy Dodger for reference), along with some smaller splashes.
Put the splash mark in the middle of one of the biscuits, then use a biscuit cutter to stamp out a heart shape from the centre, going through the splash and the biscuit layer beneath (discard the dough removed or bake separately).
Decorate with more small splashes. Chill for 20min or freeze for 5 minutes.
Preheat oven to 200°C (fan 180°C) mark 6.
Bake both biscuits for 15-20min, until the edges are golden.
Remove from oven and whilst still hot stamp or cut out the heart again if it’s not well defined. Cool completely in the tins.
Meanwhile, mix the cornflour with 1tbsp jam in a small bowl until smooth.
Melt the remaining jam in a small pan on medium heat. Add cornflour mixture and bring to a simmer, whisking constantly, for 2min. Remove from heat and leave to cool completely.
Once cool, spread the jam mixture on top of the plain biscuit (still in its tin).
Carefully remove the decorated biscuit from its tin, peel off the baking parchment, and put on top of the jam-coated biscuit, decoration side-up. Return the assembled biscuit to the oven for 5min, then remove and leave to cool completely in tin. Once cooled carefully remove from tin and transfer to a board. Serve whole, then slice.
