Fruity jammy dodgers


Total time: 2hr 42m
Preparation Time: 90m

Servings
For 10 piece


Nutritional Information

Contains 268 Kcal, 1g Protein, 38g Carbohydrates, 12g Fat


Ingredients

  • Dough
  • 125 g butter, soft
  • 125 g sugar
  • 1 vanilla pod, only use the scraped-out seeds
  • 1 pinch salt
  • 1 fresh eggs
  • 250 g gluten-free flour (Schär)
  • 1 organic lemon, use grated zest only
  • To fill
  • 100 g jam (e.g. plum & cinnamon)
  • icing sugar to dust

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Instructions

  • Dough

    Using the whisk on a hand mixer, beat the butter, sugar, vanilla seeds, salt and egg in a bowl until the mixture becomes lighter in colour. Mix in the flour and lemon zest. Place the dough in a plastic bag, press down firmly, refrigerate for approx. 30 mins.
  • To assemble

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

    Approx. 12 mins. in a (convection) oven preheated to 170°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.
  • To fill

    Spread the jam over the biscuit bases. Dust the biscuit tops with icing sugar and place on top of the jam.
  • Tip:

    For poppy seed biscuits: Add 1 tbsp of poppy seeds to the flour and mix into the egg mixture.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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