Jammy Dodger Cookies, with their buttery shortbread and sweet jam center, bring a touch of nostalgia to your kitchen. These delightful cookies are perfect for any afternoon tea or as a sweet snack.
Ingredients
- 200g unsalted butter, softened
- 100g caster sugar
- 1 teaspoon vanilla extract
- 300g all-purpose flour
- 1/4 teaspoon salt
- 150g raspberry jam
- Icing sugar, for dusting
Instructions
- 1. Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
- 2. In a large bowl, cream the softened butter and caster sugar together until light and fluffy. Add the vanilla extract and mix well.
- 3. Sift in the all-purpose flour and salt. Mix until a soft dough forms.
- 4. Roll the dough out on a floured surface to about 5mm thickness. Use a round cookie cutter to cut out as many cookies as possible, and a smaller cutter to make a hole in the center of half of them.
- 5. Place the cookies on the prepared trays. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow them to cool completely on a wire rack.
- 6. Once cooled, spread a small spoonful of the raspberry jam onto the flat side of the whole cookies.
- 7. Place the cookies with the center hole on top of the jam-covered ones, pressing gently to sandwich them together.
- 8. Dust the top of each cookie with icing sugar before serving.
Notes
For a twist, try using strawberry or apricot jam. Ensure the cookies are completely cool before assembling to keep the jam from melting.
