Jammy dodgers

Jammy dodgers

45 Min. Active
2 hr 35 Min. Total
171 kcal per piece
vegetarian
Nutritional value / piece: Fat: 8 g, Carbohydrate: 21 g, Protein: 2 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Mixer
  • Oven mitts
  • Rolling pin
  • Rubber spatula
  • Sieve
  • Teaspoon
  • Timer
  • Whisk
  • Wooden rolling pin guides
  • small bowl
  • Cookie cutters
  • Kitchen scales
  • Cooling rack

Ingredients

20 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

200 g butter, soft
125 g icing sugar
¼ tsp bourbon vanilla powder
1 pinch salt
1 fresh egg white
300 g white flour

To fill

150 g jam
icing sugar, to dust
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How it's done

The kids can help at the marked areas .

Dough

200 g butter, soft
125 g icing sugar
¼ tsp bourbon vanilla powder
1 pinch salt
1 fresh egg white
300 g white flour

Place the butter in a bowl, add the sugar, vanilla, salt and egg white, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix in the flour. Flatten the dough a little, cover and chill for approx. 1 hr.

To shape

On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 4 mm thick. Cut out circles or bears (each approx. 6 cm in diameter), place on two baking trays lined with baking paper. Cut little shapes out of half of the dough, chill for approx. 30 mins.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

To fill

150 g jam
icing sugar, to dust

Stir the jam until smooth, spread over the biscuit bases. Dust the top half of the biscuits with icing sugar, place on top of the jam.

Good to know
Tip: Fill with your favourite jam or different types of jam.
Shelf life: Store in an airtight container for approx. 1 week.
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