Jazzy jammie dodgers recipe

1. Line two baking trays with nonstick baking paper. Preheat the oven to gas 4, 180°C, fan 160°C.
2. Cream the butter and sugar in a large mixing bowl, then beat in the egg and vanilla paste. Add the flour and mix well. Prepare a lightly floured surface and gently knead the dough, then divide into two pieces. Roll each piece into a ball, wrap in clingfilm and put in the fridge to chill for 30 mins.
3. Transfer the dough to a lightly floured surface. Roll out one ball of pastry to the thickness of a £1 coin. Using a 6cm round cutter, cut out the biscuits. Knead the trimmings together, roll out again, and cut out more rounds until all the pastry is used up (you should have about 18). Repeat with the second ball of dough until you have another 18 biscuits.
4. Place half the biscuits on a baking sheet, allowing a little room around each one, as they will spread during baking. Set aside. Using small alphabet cutters, cut out a letter from the centre of each of the remaining biscuits. Carefully place on the remaining baking sheet, again allowing a little room between each one.
5. Bake the biscuits for 10-12 minutes or until firm and just golden. Remove from the oven and place on a cooling rack to cool completely. Place a teaspoon of jam onto the centre of each of the whole biscuits and sandwich together with one of the cut-out pieces.

See more Baking recipes