Another recipe I have wanted to make for ages. This one is from my Tana Ramsey  book. I have always loved real jammy dodgers with their yummy jam centre. I would say that these are not exactly like the real thing but in some ways nicer. The shortbread type biscuits just melt in your mouth and although I went for the original raspberry filling I like the fact I could try any jam and even nutella maybe.

Jammy Dodgers

225g unsalted butter , softened

100g caster sugar

200g plain flour , plus extra for dusting

100g ground almonds

100g raspberry jam (about half a jar)

 

1. Put the butter, sugar, flour and almonds into a food processor and whizz until the mixture just comes together and forms a ball. Wrap in cling film and leave in the fridge for at least 1 hr.
2. Remove the dough from the fridge and knead until it is soft enough to shape and roll. Divide into two even-size balls. Sprinkle a little plain flour over your work surface and roll out one ball of pastry.  The dough should be approximately 5mm thick. Using a cutter cut out as many shapes as you can. Then lightly knead the dough trimmings together and roll out again. Keep going until you have about 24 pieces. Carefully place on a baking sheet, making sure you keep them slightly apart.
3. Roll out the second ball of dough the same way. Cut out the same-size pieces and place them on a baking sheet. Now cut out a small circle in the centre of each biscuit using a small cookie cutter or the end of a large piping nozzle.
4. Heat oven to 140C/fan 120C/gas 1 and cook the biscuits for 20-30 mins until just golden. Remove from the oven and place on a cooling rack to cool completely. Place a blob of jam onto the centre of the biscuits without the cut-out circle. Be generous – you want the jam to show at the edges as well as the centre. Place the top halves of the biscuits on and push down gently. These will keep in an airtight container for up to 3 days.

Lovely with a cuppa tea!