Jammie bodgers
Classic sandwich cookies filled with buttercream and strawberry jam.
Ingredients
plain flour
225 g
butter (cold, diced)
150 g
caster sugar
125 g
egg yolk
1
butter (diced, for the filling)
50 g
icing sugar (for the filling)
90 g
strawberry jam
4 to 5 tbsp
Instructions
1
Step 1
Put the flour and butter in a mixer and combine until the mixture looks like breadcrumbs. Add the sugar and egg yolk, and mix until a dough forms.
2
Step 2
Place the dough on a floured work surface and knead until smooth. Shape into a ball, wrap in cling film and chill for at least 30 minutes. Preheat the oven to 180°C (gas mark 6). Grease 2 baking sheets.
3
Step 3
Roll out the dough thinly on a lightly floured work surface. Cut out rounds using a 6 cm cutter. Repeat until you have 40 rounds in total.
4
Step 4
Place half of the rounds on one of the prepared baking sheets. Use a small heart-shaped cutter about 2 cm in diameter to cut out the centre of the remaining rounds. Place the cut rings on the second baking sheet.
5
Step 5
Bake for about 12 minutes, until the biscuits are just starting to turn pale golden, then transfer to a wire rack to cool completely.
6
Step 6
Make the filling: beat the butter and icing sugar together until light and fluffy. Use a metal palette knife to spread a little of the buttercream on each whole biscuit.
7
Step 7
Place a little jam on top of the buttercream, then top with a holed biscuit and press gently to sandwich, so the jam fills the heart-shaped hole.
