Sept 28, 2019 2:32:20 GMT -5
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Jammie Dodger Biscuits
Dec 11, 2019 11:35:48 GMT -5
Post by BJ McConnell on Dec 11, 2019 11:35:48 GMT -5
This is a clone recipe for the popular United Kingdom biscuits, Jammie Dodgers. It's also the 11th Doctor's favorite snack from Doctor Who!
Servings: Makes 2 dozen cookies
Dough Ingredients:
2 cups unsalted butter, softened
1 cup firmly packed brown sugar
1 cup granulated or superfine sugar
2 large eggs
7 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup milk
1 tablespoon vanilla extract
For Filling:
1/4 cup seedless raspberry jam, or seedless strawberry jam
Instructions:
Cookie Dough: Beat butter at medium speed with an electric mixer until fluffy. Gradually add sugars, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and salt: add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Stir in vanilla extract. Divide dough into 4 equal portions; wrap each portion in plastic wrap to prevent drying out. Chill.
Yield: 4 1/2 pounds cookie dough.
To Assemble and Bake:
Roll cookie dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2-inch round cutter, and place on greased baking sheets. Cut center from half of cookies with a 1-inch round or heart shaped cutter. Bake at 350 degrees F (180 C) for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool. Spread 1/2 teaspoon seedless raspberry jam on solid cookies; top with cutout cookies.
Servings: Makes 2 dozen cookies
Dough Ingredients:
2 cups unsalted butter, softened
1 cup firmly packed brown sugar
1 cup granulated or superfine sugar
2 large eggs
7 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup milk
1 tablespoon vanilla extract
For Filling:
1/4 cup seedless raspberry jam, or seedless strawberry jam
Instructions:
Cookie Dough: Beat butter at medium speed with an electric mixer until fluffy. Gradually add sugars, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and salt: add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Stir in vanilla extract. Divide dough into 4 equal portions; wrap each portion in plastic wrap to prevent drying out. Chill.
Yield: 4 1/2 pounds cookie dough.
To Assemble and Bake:
Roll cookie dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2-inch round cutter, and place on greased baking sheets. Cut center from half of cookies with a 1-inch round or heart shaped cutter. Bake at 350 degrees F (180 C) for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool. Spread 1/2 teaspoon seedless raspberry jam on solid cookies; top with cutout cookies.
