Good evening lovelies,
I have recently decided that due to baking being a massive love of mine, I wanted to devote more of my blog to it. After running a small Twitter poll asking for all your opinions, it was clear that you guys would love to see more recipes and bakes. So I have decided, every Sunday will now be a recipe. That’s a lot of baking and eating for me to do too, which is always a positive! (Apart from I have to admit there may not be one next week because I have some special posts planned, because of it being my birthday on Monday.) So we will kick start it this week with, a giant jammy dodger… yep you read it right! This is one of the more complicated things I’ve tried to make and I have to admit the first time, my top layer was not completely right so I made a second version which is slightly easier to make.
- 160g caster sugar
- 320g unsalted butter
- 480g plain flour
- Strawberry or Raspberry jam
- Tart tim
- Pastry brush
- Heart cutter
- Baking paper
This is a slightly longer bake because of the chilling time so allow yourself a few hours to be able to do it at a relaxed pace.
So the method:
Step 1: Preheat your oven to 180 degrees.
Step 2: Cream together the butter and sugar until creamy and combined.
Step 3: Sift in the flour and mix until nearly all combined
Step 4: Flour your side and turn the mixture out onto it so it doesn’t stick. Squash all of the mixture together into a ball and wrap it in cling film. Pop this into the fridge and allow to chill for 30 minutes.
Step 5: Once it is chilled, roll out half of the dough on a floured surface to about 1/4 inch thick. Be sure to remember to keep your rolling pin floured too, otherwise it’ll lift the dough up and you’ll have all kind of sticky problems!
Step 6: Cut around the base of the tart tin to get the right size. Pop the bottom back in the tin, cover with backing paper or some butter. Carefully life the cut out piece of dough and pop it into the tin. You may need to press the sides out/down slightly so they reach the edges of the tin.
Step 7: Bake in the centre of the oven for around 18-20 minutes or until golden brown. There you have your base layer.
Step 8: Now you want to repeat steps 5 and 6 to start the top layer. Now pop this into the fridge to keep it chilled while you make the rest. (If you are making the easier option now skip to step 11.)
(Easier Option: You can just cut out your heart shape and then add a pattern with a fork and then chill and pop in the oven (from step 11.) I’ll add photos in now of what you could do here)
However, if you want to decorate the top like a jammy dodger, carry on with the steps all the way through…
Step 9: On some baking paper you want to draw out the shape on the top of the jammy dodger (the splodge) and the small circles. Roll out the remainder of the dough on a floured surface and cut around the pattern shapes. Leave the heart shape for now, we will sort that later.
Step 10: Chill the pattern on a plate for 10 minutes.
Step 11: Take out all of the chilled dough now. With the pastry brush, slightly wet the back of the pattern and stick this on the top layer. Add on the dot in the same way. When this is stuck on, you can now use the heart shape cutter to cut all the way through – this way you know the heart is in the same position on both layers.
Step 12: Chill this for a further 20 minutes and then bake for around 20 minutes or until golden brown. Depending on how thick your top layer ends up it may need more time to make sure it is cooked all the way through.
Step 13: When they are both baked, take them out of the oven, leave to cool in the tin for a short amount of time and then carefully transfer to a cooling rack. Be super careful because they are more likely to crack and break when they are warmer.
Step 14: Once both of the layers are pretty much cool, you can start the jam. Pop some boiling water in a saucepan and then 4-5 tablespoons of the jam of your choice in a bowl to balance on the top. You don’t want the water to be touching the bowl; all it is doing is heating.
Step 15: Heat up the jam until it is of a spreadable consistency, this will only take a few minutes.
Step 16: Using a knife or the back of a spoon, spread the jam on the bottom layer. Carefully lift the top layer and place on top. Fill the middle of the heart with a little bit more jam and let it set for around 1-2 hours. You ideally want it cooling out of the fridge but in a cool area of your house.
I know that’s a lot of steps and it can sound a little more complicated than my previous bakes but as long as you follow them you can’t go wrong. There’s nothing like a big biscuit to enjoy – especially if you are anything like me and you can eat a whole packet of jammy dodgers in one sitting!
I hope you enjoyed this recipe and let me know if you think you might give it try – you won’t regret it, it tastes delicious! Also let me know what you think to a new recipe every Sunday and any suggestions you’d like me to bake! Don’t forget to like and follow and show some love! Thank you for reading.