Jammy Dodgers

Makes 6-7

Sift the flour, salt and icing sugar into a large mixing bowl. Add the butter and lightly rub into the flour mix, using your fingertips, until the mixture resembles fine breadcrumbs.

In a small bowl, whisk the egg yolk and vanilla extract together. Make a well in the centre of the flour mix. Add the egg and vanilla mix and work together to form a soft, smooth dough. Alternatively, you can simply place everything in a food processor and bring to this stage. Seal the dough in a beeswax wrap or appropriately sized tub and chill in the fridge for 25–30 mins.

Preheat the oven to 170°C/Gas mark 3. Divide the dough into two equal portions. Place one portion between two pieces of lightly floured greaseproof paper and, using a rolling pin, roll the dough to approximately a 4mm thickness. Repeat with the second piece of dough. Remove the top paper.

With the larger biscuit cutter, cut the dough into discs (make sure you have an even number). Using the smaller cutter, cut out and remove the centre of half the biscuit discs; the cut-out pieces can either be kneaded back into the remaining dough or baked just as they are.

Place all the discs on the baking sheets. Bake for 15–20 minutes until just firm and barely coloured. Remove from the oven and place a teaspoonful of jam in the centre of each whole biscuit round. Spread to 1.5cm from the edge. Place the cut-out rounds on top. Return to the oven and cook for a further 5–6 minutes by which time the biscuits

will be evenly cooked and the jam sufficiently hot to stick the biscuits together.

Leave the biscuits to cool for 5 minutes before transferring to a wire cooling rack.

Photo: Gavin Kingcome