Jammie Dodgers & Biscuit Tins
Biscuits are wonderful from the spicy speculoo to the melt-in-the-mouth Cherry Bakewell biscuit. I’ll also never say no to gaudy pink wafer. For many making biscuits was one of the first things they baked as a child. In my classes children love making biscuits. I think it’s the tactile nature of them or the fact they are let loose on my eclectic collection of biscuit cutters. Handbag shaped Easter biscuit anyone?
All good biscuits need a tin. I’ve been a bit slow on the uptake here in discovering Marks & Spencer’s range of biscuit tins. I first heard about this untapped source for tins last week on Twitter. For £5 you get a fabulous tin that is full of biscuits. M&S bring out differently designed tins for different occasions. For Will & Kate’s wedding they brought out a Rob Ryan inspired tin and 2012’s summer of various events is no exception. I have a particular love for their union jack tin with various British landmarks in a 1950’s graphic style.
It turns out I’m not the only one who is a fan of their tins. Holly has been collecting them since Christmas 2010, Janet’s mum has a rarer white mouse tin, Penny likes to give them as gifts and Shelly owns the Bourbon biscuit tin I now covert.
The queen of biscuits for me is Jammie Dodgers and I will fight you for jam ring creams. The photo on this post is testament to this claim. We scoffed quite a few of the biscuits before remembering we needed to take photos of them. When making party rings last year I froze some of the uncooked biscuits with the plan of making Jammie Dodgers.
Dough recipe from The Pink Whisk
Makes around 25!
225g caster sugar
1 egg, large
1dsp vanilla extract
375g plain flour
approx 7 tsp of raspberry jam
1) Cream together the butter and sugar until light and fluffy then mix in the egg and vanilla. Sift in the flour and mix until you have a well mixed dough.
2) Split the dough in half and place one half between two sheets of baking parchment. Roll out until dough is around 4mm thick. Repeat with the other ball of dough, then chill the dough for 30 minutes.
3) Using a 6cm diameter cutter cut out rounds then using a 1.5cm cutter cut out a hole in the middle or half of the rounds. Place the rings on a baking sheet lined with baking parchment. Place back in the fridge for another 30 minutes. If you wanted to freeze some of the dough, open freeze it at this stage then once they are frozen place in a ziploc bag and cook at a later date.
4) Preheat the oven to 160°c (fan)/180°c then cook the biscuits straight from the fridge for 12-15 minutes until beginning to turn golden brown.
5) Once the biscuits have baked transfer to wire rack and leave to cool completely assembling. You could bake them in advance as long as you keep the cooled biscuits in a Tupperware box to stop them going soggy.
6) Place 1/4 tsp of jam in the centre of a whole biscuit, then top with a ring biscuit. Gently press together. Brew a cup of tea. Dunk. Eat.