I made these biscuits mimicking Burton’s (a UK biscuit manufacture) “Jammie Dodgers”, but making a more sophisticated version.
The rich buttery biscuits can be eaten as they are, the mildly sweet fluffy vanilla cream melts in your mouth and the strawberry jam used is homemade (jam’s recipe will be published in a separate blog article sometime later).
I gave these biscuits to my husband colleagues and they all loved them! Some even asked me to disclose this delicious recipe.
Thus, I am writing the step by step recipes in more detail than usual, including my cooking process pictures and techniques.
Ingredients for 38 - 40 biscuits
12 7/10oz (360g) all purpose flour
pinch of salt
9 5/10oz (270g) unsalted butter, diced and chilled
6 4/10oz (180g) granulated sugar
1.5 egg yolks, beaten
2 8/10oz (80g) unsalted butter
few drops of vanilla oil
5 3/10oz (150g) icing sugar
Strawberry jam for the filling
Sift the flour and salt into a large mixing bowl. Put the butter in the bowl, and then with your fingertips or using a pastry blender, rub the butter into the flour until the mixture resembles breadcrumbs.
Add the sugar and mix well, then add the egg yolks, and using your hand mix until it becomes smooth pastry. Wrap the pastry in aluminum foil and let it rest in the refrigerator for at least 30 minutes.
On a well floured surface, roll out the pastry to about 1/10” thickness. Using a 2 1/2” flower or round cookie cutter cut out the pastry. Eventually, You will have just over 70 rounds.
This pastry is fragile and quite sticky, so you must work on a well floured surface.
Using a well-floured silicon matt is highly recommended for rolling.
As it is flexible, you can remove the rounds as if you were removing a sticker from the sheet.
We will now use a small heart-shaped, star-shaped or your choice of small cookie cutter, to cut out the centre of half of the rounds.
If you cut out the centre of the rounds on the silicon matt,
it is very difficult to remove it without damaging.
Prepare a parchment paper cut into the size of your palm.
Transfer a round to the paper and cut out the centre with the small cookie cutter.
In this way, you can remove the pastry without damaging it. Repeat for the remainder.
Place all rounds on cookie sheets lined with parchment paper and bake them in the preheated oven at 350F for 10 - 12 minutes.
When baked, transfer the biscuits to a wire rack to cool completely. Be careful of handling just baked biscuits as they are very soft.
To make the vanilla cream, put the remaining butter in to a microwavable mixing bowl and heat it in the microwave for 15 seconds at full power.
Add a few drops of the vanilla oil into the soften butter and mix well with a wooden spoon. Add the sugar and beat well until the butter becomes fluffy and smooth.
With a butter knife, spread a little amount of the vanilla cream to each whole biscuit, then about teaspoonful strawberry jam. Sandwich it with the round with a centre hole. Do the same for the rest of the biscuits.
If you would like to read this recipe in Japanese, please click HERE.