Recipes · Sweet Saturday

Sweet Saturday; Giant Jammy Dodger


I made these with my eldest daughter. When Le Marie and I were just dreaming of children mine always included the imaging of us baking together – I know, hardly original! I tried to bake with her at first when she was less than two to, ahem, questionable success. This is the first recipe I did with her that was a success and it was because I decided which parts I would involve her in. So I did the measuring, mixing etc on my own and we did the rolling, cutting out, jam spreading and putting together between us. This allowed me to focus on the skills she was developing at the time rather than overwhelming her with lots of new things to do.

Now we regularly bake together and she does all the parts of baking, unless it’s near a stove like melting chocolate, as she’s built up the skills she has. She drags her little stool over to where I am and measures, mixes and sprinkles with her squeals of delight punctuating the air. She has so much pride in what she’s produced it’s adorable!

Ingredients and Method

250g plain flour, 200g cubed butter, 100g icing sugar, 2 egg yolks, 4 tablespoons of jam of your preferred flavour.

  1. Preheat oven to 170C/150C Fan/ Gas 6.
  2. In a mixing bowl rub together the flour, butter and icing sugar between your fingertips until it looks like breadcrumbs.
  3. Mix in the egg yolks until a dough ball is formed.
  4. On a piece of greaseproof paper take half the dough mixture and roll it out until it’s about 1/4 inch thick. Then cut out heart shapes and peel the appear away from them prior to transferring them to the baking tray – this help to keep their shape. I used large hearts because when the centres are cut out it’s easier to keep them intact and less fiddly. I also just line baking sheets with baking paper rather then greasing as it’s easier to work with with lots of biscuits.
  5. Repeat the process with the other half of the dough but this time cut a heart out of it’s centre too. The hole must not be so big that you then tear the biscuit transferring it because the sides are now too thin. If you don’t have a cutter suitable you can always make a heart with a knife by cutting out then smoothing the sides with the flat or a teaspoon.
  6. Bake until a light golden brown for 10-15 minutes.
  7. Once baked transfer to a wire rack to cool completely. Then take an intact biscuit and smooth jam into it’s centre and place a corresponding biscuit over the top. Once all the biscuits are completed return them to the oven for about five minutes to melt the jam a little – be sure to keep an eye on them. Remove and cool on the wire rack again before storing in an air-tight container – if you can resist them!

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