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.

also try easy lemonade quencher cookies

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

Dressing Du Jour

It is dreich and soggy out, but that didn't stop me craving a salad for lunch. I needed some salad ingredients, so the three of us had a lovely walk along to the supermarket.

Once we got back from our walk I made up a fruit salad for Cooper. As ever these days, it wasn't completely successful. Today the mango and strawberries were in favour, although they were approached with extreme caution. He wasn't willing to have anything to do with the orange, apple or blueberries, even with a spot of Greek yoghurt, so I ended up making up a smoothie with the fruit which was glugged down with alacrity. A bit of buttered bread to chew on and he was slumping in his high chair with tiredness. Once he was settled and cozy in his bouncy chair for a sleep I was able to concentrate on our salad.

I wanted the crunch of a green bean salad, so I went for mangetout and fine beans. I started with mixed salad leaves and grated courgette. I topped this with the mangetout and fine beans, which I blanched. The fine beans for a few minutes, but the mangetout only needed a minute before being submerged in some icy water. I also added some cashew nuts at the end, but forgot all about them until we were tucking in.

Now on to the dressing which is my entry for this month's No Croutons Required. It is creamy and lemony and garlicky and spicy. Mmmmmmmm, such a tasty dressing.

Creamy Lemon, Cumin & Coriander Dressing

1 tsp cumin seeds
½ clove garlic (a full clove if you want a really garlicky dressing)
½ tsp salt
½ tsp sugar
finely grated lemon peel from 1 lemon
juice of ½ lemon
1 tbsp Greek yoghurt
¼ cup olive oil
fresh coriander
freshly ground black pepper

Heat the cumin seeds in a dry pan until you can start to smell the beautiful aroma of spice. Make sure to take them of the heat before they burn, which can happen quite quickly. Grind in a pestle & mortar until quite finely ground.

Add the salt, sugar and garlic and crush down the garlic into a paste. The salt and sugar should be abrasive enough to help with the grinding.

Pour into a bowl, then add the lemon rind and juice and whisk. Add the yoghurt and whisk again, then finally the olive oil. Season to taste with freshly ground pepper and then add some fresh coriander.

Dressing for 6

This dressing will keep in the fridge for a few days, but will need whisking before use.

Easy Chickpea and Coriander Patties

Easy Chickpea and Coriander Patties

I initially made these easy chickpea and coriander patties for Cooper, but Graham was mooching about the kitchen while I was making them and asking what we were having for dinner.

My only plan was to feed Cooper, so I hadn't given our meal a thought. Graham gave me puppy dog eyes and asked "Are there any more of these burgers? Can we have them too?".

What could I do?

There were plenty patties left so I gave in and cooked some for us and served them with baked beans and mash for a real nursery style dinner.

These patties have become a real family favourite and Cooper absolutely loves them. They aren't complicated or fancy, but during these dreich days of winter they are the ultimate in comfort food.

They are dairy-free and suitable for vegans too as well as being super healthy.

Yield: Makes 8-10 patties
An easy chickpea burger that kids and adults will love. You know when you serve these burgers exactly what is in them. They are simple to make, tasty and healthy. Suitable for vegans.

Easy Chickpea and Coriander Patties

An easy burger that kids and adults will love. You know when you serve these burgers exactly what is in them. They are simple to make, tasty and healthy. Suitable for vegans.
prep time: 15 MINScook time: 15 MINStotal time: 30 mins


  • 2 x 400g cans chickpeas, drained and rinsed
  • 1 clove garlic
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 onion, quartered
  • juice of ½ lemon
  • freshly ground black pepper
  • 2 tbsp flour
  • 1 handful fresh coriander


  1. Blend the chickpeas, garlic, cumin, turmeric, onion and lemon juice in a food processor.
  2. Tip into a bowl and mix in the flour and coriander.
  3. Use your hands (floured), to shape into balls and then flatten with the ball of your hand.
  4. Fry the patties in a little oil, turning until nicely browned and crisp. Make sure your oil is really hot or the patties may crumble.
  5. These can be chilled in the fridge for a few days or frozen.
  6. Enjoy!


These patties are suitable for babies (10 month +), adults and everyone in between. You may want to chop the patties into small pieces for babies and remember if you are serving it with mash, leave out the salt and the beans should be low sugar and low salt.
Created using The Recipes Generator


I priced these burgers using supermarket ingredients. 

8 burgers cost £1.70, that's just 21p per burger.

2 x 400g chickpeas = 78p
1 clove garlic = 3p
2 tsp cumin = 18p
1 tsp turmeric = 9p
1 onion = 10p
½ lemon = 15p
2 tbsp flour = 2p
½ bag fresh coriander = 35p

Total = £1.70  
(8 burgers 21p each)


These burgers are low calorie too and great for the 5:2 Diet (pssst! did you know the 5:2 Diet has now been updated and you can have 800 calories on a fast day which makes it much more achievable.). 10 patties have 104 calories each and that is including a tablespoon of olive oil for frying them in, so you can probably afford the calories for some salad and relish and to serve them on a burger bun.

For an even lower calorie option, serve them with a little relish, mayo or sweet chilli sauce in a lettuce wrap!

An easy but utterly delicious bean burger in a bun with salad, avocado and relish

If you like these burgers, try my 10 Minute Spicy Bean Burgers and follow my board Burger Love on Pinterest.
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