Redcurrant jammie dodgers

    1 hour 40 min

    A delicious biscuit that can be enjoyed anytime of the day. Buttery biscuits are sandwiched together with redcurrant jelly. You can use any flavour jam and shape the biscuits however you want.

    10 people made this

    Makes: 75 biscuits, depending on size

    • For the Biscuits
    • 420g plain flour
    • 210g caster sugar
    • 250g butter, diced
    • 2 small eggs, beaten
    • 125g hazelnuts, ground
    • To Decorate
    • icing sugar for dusting
    • redcurrant jelly or other jam for filling

    Prep:30min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr40min 

    1. Mix together flour, hazelnuts and sugar. Rub in the butter until the mixture resembles breadcrumbs. Add eggs and work into a dough. Wrap in cling film and chill for 1 hour.
    2. Line two baking trays with greaseproof paper. Preheat oven to 200 C / Gas 6.
    3. On a floured surface, roll the dough out thinly. Cut out rounds. With half of the rounds, cut out a hole in the centre using an apple corer.
    4. Transfer onto prepared baking trays. Bake for 10-15 minutes. Let cool.
    5. Once cool, spread the round biscuits with redcurrant jelly and top with the rings. Dust with icing sugar.

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