Monday, August 6, 2012

Jammy badgers

.....that's what my 2 1/2 year old was calling these yummy Jammy Dodgers we created this afternoon...

They are simple shortcake biscuits with the centre cut out, then sandwiched together with delicious raspberry jam once cooked and cooled.

You will need:

125g of unsalted butter, softened
60g caster sugar, plus extra for dusting
125g plain flour, plus extra for dusting
60g semolina
Jam ( raspberry or strawberry.....or be adventurous!)

Line a baking tray with baking paper.

Beat the butter and sugar together until fluffy, either by hand if you're feeling energetic or have help, or in a food processer.  Then sift in both flours and combine until it comes together in a ball.  Lightly dust the work surface with flour and roll out to .5cm thick.  Try not to overwork the dough, although if you have an enthusiastic assistant, this is a tad difficult.

Using whatever shape cutter you like, cut out shapes.  You can use the same shape for each or vary them if you like, as long as you have even numbers of each. Put half of the shapes on your baking tray, then cut a piece out of the centre of your other half. Sprinkle these ones with caster sugar and place on the tray.

Chill for 15 minutes or so to firm up the dough.  Preheat the oven to 180C.

Once the biscuits have been chilled, bake them for 12 - 15 minutes or until they are a pale golden colour.  Remove from the oven and let them cool completely.

Spread the jam on the solid biscuits, leaving a 1cm border around the edge.  Again, could be difficult with an assistant. Then sandwich the biscuits with the centre cut out on top, sugar side up.  Viola!  Yummy scrummy jammy badgers.

Apparently the biscuits keep for a week.  We've eaten all ours so can't verify that.

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