Ok so its almost Christmas and I have been a bakin’ the latest of which is a take on the ever-so popular Jammie Dodger… listed as Jammie Bodgers in my Cookie & Biscuit Bible.

The Recipe says it makes 20 but we made giant ones so we got about 10.

You will need:

225g/8oz/2cups plain (all purpose) flour
175g/6oz/ 3/4 of a cup unsalted sweet butter chilled and diced
130g/4 1/2 oz / 2/3 of a cup of caster (super fine) sugar
1 egg yolk

For the filling:

50g/2oz/1/4 cup unsalted butter, diced at room temp
90g/3 1/2oz/ scant 1 cup icing sugar
60 – 75ml/4-5 tbsp strawberry jam

1.) Put the flour and butter into a food processor until breadcrumbs or use the rubbing method. Then add sugar and egg yolk and mix until it forms a dough.

2.) Turn out on to floured surface and knead into a ball wrap in cling film and put in the fridge for 30 minutes. Then preheat the oven to 180c/350f/gas mark 4, and grease two baking sheets.

3.) Roll out the dough thinly on a lightly floured surface and cut out rounds using 6cm cutter, (or what ever size you like! Ours ended up huge!) then re-roll trimming and cut out more rounds.
Place half on a baking sheet and using a small heart cutter (or again which ever you like) cut the remaining rounds then place on the baking sheet.

4.) Bake cookies for about 12 mins until pale golden then transfer to wire rack and leave to cool completely.

5.) To make the buttercream beat together the butter and icing sugar till smooth and creamy.

6.) Spread buttercream on to the bases then spoon a little jam on top of the buttercream .

7.) Gently put the tops on so the jam fills the hole.

And there you go – Jammie Bodgers!! Enjoy!! We definitely did!