24 February 2011
Jammie Dodgeresque Biscuits
The East India Company sent me a jar of their Rhubarb & Ginger Extra Jam to try. My first thought was to make jammie biscuits. What could be better than a jammie dodger, all buttery and jammie?
I had a browse online and through a few cookbooks and came up with this recipe from a wee book called 1 dough, 50 cookies. A nice little book with a lovely selection of cookies and biscuits in it. This is the first time I have tried anything from it. As per usual, I have changed the recipe into cup measures.
Anyway, back to the jam. I really love rhubarb. In fact, we enjoyed some rhubarb crumble last night after a bowl of Carrot & Coriander Soup.
Rhubarb always excites me. Crumbles, tarts, ice cream, jam, on it's own before it reaches a dish...... So I was really pleased when I opened my package of Jam. Now the sad part. Although it was an exceptional jam, the ginger overpowered the rhubarb. I was so disappointed! If I had tried this jam for it's own merits, without knowing the flavour, I would have loved it, but I had expectations of a real rhubarb hit with a hint of ginger. *sigh*
I decided to go ahead and use it in the biscuits. I filled some with strawberry jam, some with Rhubarb & Ginger Extra Jam and a few with nutella. The biscuits turned out rather well, although some were a little more golden than others. (I think I will have to turn them while they cook next time and just practise with a few more batches, until I get a feel for when they are ready.) The biscuits where lovely and buttery and all the fillings were well received.
Jammie Dodgeresque Biscuits
225g/2 sticks butter, softened
¾ cup caster sugar
1 large egg yolk, whisked
2 tsp vanilla extract
2 ½ cups plain flour
1 large egg white, whisked
pinch of salt
your jam of choice, nutella or peanut butter
Preheat the oven to 190c/375g/gas mark 5.
Beat together the butter and sugar, then add the egg yolk and vanilla and beat until well combined.
Sieve in the flour and salt and fold into the mixture.
Bring together into a dough. You may think it will never come together, but just keep lightly kneading it and it will come right. Cut the ball in half, cover both portions in clingfilm and pop in the fridge for a few minutes. Not for too long or it will be more difficult to work with.
Roll out each ball between two layers of cling film until it is a few millimetres thick. Use a 7cm cookie cutter to cut as many circles as you can, re-rolling as you go. I managed to get 16 biscuits out of the mix.
Place the first batch of cookies on a baking tray lined with greaseproof paper. Pop them in the oven for 8-10 minutes. Just keep an eye on them and turn the tray as you go, so they bake evenly. You don't want them to be too golden.
While these are in the oven, roll and cut the rest of the dough. I used a spice jar lid to cut out the inner circle, but you may have the right size cutter. (Set these little circles aside, they are quite nice to bake as little mini snacks. Just bake these for a few minutes.)
Place this batch of cookies on a lined baking tray.
Take the first batch out of the oven and leave to cool.
Pop the next batch in the oven, turning the same as the first batch. Take them out a few minutes before they are ready and brush them lightly with egg white and sprinkle them with sugar. Pop them back in the oven for the rest of the baking time.
Set aside to cool.
Once all the biscuits are cool. Spread a layer of jam on each full biscuit and top with a sugary biscuit ring.
Makes approximately 16 biscuits