Peanut butter Jammie Dodgers

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This home-made Jammie Dodger recipe has been given an American twist with the addition of peanut butter. Simple to make and gorgeous to look at, these biscuits are so much more special than their shop-bought cousins.

First published in 2015
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I wrote this recipe with peanut-butter-and-jam sandwich fans in mind, giving that all-American classic a biscuity twist. Freshly baked, these biscuits are crisp in contrast with their jammy middle; left a couple of days, they become softer and more sandwich-like. Either way, they're irresistible.

This recipe is from Kate's new book Homemade Memories: Childhood Treats with a Twist published by Orion, 2015.

Ingredients

Metric

Imperial

  • 150g of butter, softened
  • 100g of peanut butter, smooth
  • 125g of caster sugar
  • 25 light muscovado sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 pinch of salt, a generous one
  • 265g of plain flour, plus extra for dusting
  • 100g of jam, your favourite kind

Method

1
In a medium bowl using a wooden spoon, or in a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter for 1 minute.
2
Add both sugars and beat for a further 2 minutes until fluffy. Add the egg yolk, vanilla and salt and beat until combined, then sift over the flour and mix to form a soft dough. Knead a couple of times until smooth
3
Preheat the oven to 180°C/Gas mark 4
4
Line two baking trays with baking paper
5
On a lightly floured work surface, roll the dough to a thickness of 3–4mm. The dough will be quite fragile – if it breaks apart, gently press the crumbly edges back towards the centre, then carefully continue to roll
6
Using a 5cm-biscuit cutter, cut out rounds of dough. Using a heart-shaped stamp, or another small cutter of your choice, cut a hole from the middle of half of the biscuits. Place all the biscuit rounds on the prepared baking trays
7
Bake for 8–12 minutes until lightly golden. Keep a close eye on them – these biscuits can turn from golden to burnt very quickly. Remove from the oven, leave to cool on the trays for 5 minutes then transfer to a wire rack to cool completely
8
When the biscuits are cool, spread a scant teaspoon of jam on the underside of the whole biscuits. Top each one with a cut-out heart biscuit and press down lightly. The biscuits will keep in an airtight container for 2 days
First published in 2015
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Kate Doran is the blogger behind 'The Little Loaf', specialising in nostalgic baking recipes.

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