Dodgy Jammers
A fun-filled interpretation of the timeless jammie dodger biscuit. This dodgy jammers recipe, from Konditor & Cook, features cheeky phrases to top the biscuit.
Introduction
At Konditor & Cook, playfulness and humour play a big part, and here it’s a play on words. These are not the classic, mass-produced British biscuits with a hole in the middle.These contain cheeky baked messages that will make them the talk of your tea party.They are perfect for your first steps in baking. And, combined with your own wit, they can make a cheeky gift too. Our inspiration came from the Valentine’s theme, ‘Love is a four-letter word’. We had made heart-shaped jammy dodgers in the past but this time we thought we’d revert to a round biscuit and use an alphabet cutter set to make our four-letter words. I never knew there were so many words in the English language that could be accommodated on a biscuit: LOVE, TART, SEXY, KISS, FART were some of the more printable words our cake decorators and bakers associated with Valentine’s Day (and our customers requested). Some were well dodgy, and that’s what gave the humble jammy dodger a new name – Dodgy Jammer.
Ingredients
| 1 | quantity of Sweet Pastry (see ingredients and method below) |
| 120g | raspberry jam |
| For the sweet pastry: | |
| 50g | caster sugar |
| 1 | medium egg yolk |
| 100g | salted butter, cut into cubes |
| 150g | plain flour |
Essential kit
You will need small alphabet cutters.
Method
Make the sweet pastry. Put the sugar and egg yolk in a mixing bowl, combine briefly with a wooden spoon, then add the butter. Using the spoon or your fingers, blend them until they come together. You can also do this in a freestanding electric mixer. Sift in the flour and quickly work everything into a dough. Shape into a flat slab, wrap in cling film and chill for 1 hour before use. The pastry will keep in the fridge for 5 days and can also be frozen, well wrapped.
Heat the oven to 180°C/Gas Mark 4. Line a baking sheet with baking parchment.
Remove the pastry from the fridge, knead it briefly by hand, then roll out on a lightly floured work surface to about 3mm thick.
Cut out 8 discs using a 13cm crinkled cutter – or a plain saucer if you don’t have a cutter. Re-roll the trimmings, if necessary, in order to cut out more discs. With small alphabet cutters, cut out letters/words of your choosing in half the discs. Be careful not to leave too small a space between each letter, as thin bits of pastry will burn before the thicker parts are cooked.
Place the discs on the lined baking tray, spacing them 1cm apart. Bake for about 15 minutes, until they are a yellow-gold colour. Remove from the oven and leave to cool.
To finish, heat the raspberry jam (be careful, as it can get very hot). Turn each solid biscuit upside down, as the base is usually the flatter surface and this stops the biscuits breaking when sandwiched together. Spread with about 2 tablespoons of the hot jam. Place a lettered biscuit on top and gently press into place.
There should be enough jam on the base to fill in the letters slightly when you do this. The biscuits will stay crisp for a few days if kept in an airtight tin. They will become a little softer as time goes on, but should keep for up to a month.
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