Fruity jammy dodgers

Total time: 1hr 17m
Preparation Time: 90m

For 10 piece

Nutritional Information

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


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

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  • 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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