02/12/2025
JAMMY DODGERS
These biscuits are my version of a playground favourite. They are very
short and are delicious made with any jam. You can replace the ground
hazelnuts with ground almonds, walnuts or pecans, if preferred. And
you can make the biscuits as big or small as you like: for morning and
afternoon tea, larger ones would be good, but smaller ones about 2 cm
across are lovely as a bite with coffee.
125 g chilled butter, diced
55 g (1/2 cup) pure icing sugar, plusnextra for dusting
pinch of salt flakes
½ teaspoon vanilla extract
110 g (. cup) plain flour
50 g (1/2 cup) cornflour
40 g (1/2 cup) ground hazelnuts
120 g raspberry jam, preferably homemade
Cream the butter, icing sugar and salt in an electric mixer for 5 minutes
or until light and fluffy. Add the vanilla extract and mix until incorporated.
Remove the bowl from the mixer and, using a metal spoon, fold in the flours
and then the ground hazelnuts.
Use your hands to bring the dough together, then shape into a log about 5 cm
in diameter. Wrap in cling film and leave to rest in the fridge for 1 hour.
Preheat the oven to 170C and line a baking tray with baking paper.
Remove the dough from the fridge and cut into 5 mm-thick discs – you
should get about 12 in all. Place the discs on the prepared tray and bake
for 5 minutes, then open the oven door and carefully press the bowl of
a teaspoon into the centre of each biscuit to make a cavity. Close the oven
door and bake for a further 10–15 minutes or until golden. Cool on the tray
for a few minutes, then transfer to a wire rack to cool completely.
While the biscuits are cooling, place the jam in a small saucepan over
medium heat and simmer for a minute or two, so it will set more firmly in the
biscuits. Spoon the jam evenly into the biscuit cavities and allow to cool and
set. Dust with icing sugar just before serving.
