Mike Van de Elzen: Jammy Dodgers

Jammy Dodgers 

Cook time: 15 minutes 

Prep time: 35 minutes 

Serves: 10 biscuits 

100 gm caster sugar  

175 gm butter  

1/4 tsp salt  

1 lemon zest  

2 tbsp cornflour  

200 gm standard flour  

120 gm raspberry jam  

Extra icing sugar 

 Pre-heat your oven to 180*c. Lightly cream the sugar, butter, salt and lemon zest. Add half the sifted ingredients, creaming until combined. Fold in the remaining dry ingredients.  

Form a ball and chill for 30 minutes.  

Lightly knead the shortbread and roll out to 1cm thickness. Cut into rounds and place onto a baking paper lined tray.  

Dock each round with a fork and bake for about 15 minutes until tinged and lightly golden.  

Allow to cool.  

Place the jam into a small pot and heat over a low heat. Spoon a good layer on jam into the center of one biscuit and then top with another.  

Dust with icing sugar and you're good to go! 

LISTEN ABOVE

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks EDB.

Speaker 2 (00:13):
In our residence. Chief Mike Vandalsen joins us. Now, good morning,
good morning. So you made it through another school holidays. Yeah,
you're going back. They're going back. Mine only going back
for like two weeks and then it's study leave, and
so it's kind of like we're all at home. It's
like Jack, gee, Mike, I can't wait. It's going to
be great.

Speaker 3 (00:33):
Yeah, that's that.

Speaker 2 (00:34):
Yeah, good attitude. But of course everyone's then going, Okay,
we'll better find the lunch box for tomorrow. And so
I love the fact that you've gone, Okay, what can
we put in this lunch box? Just live in it
up a little bit. And you're talking.

Speaker 3 (00:47):
Biscuits absolutely, Like normally you'd go easy bars or something
along those lines, and I've just gone the complete opposite.
I've gone for probably the sweetest, highest sugar rated biscuit
known to men.

Speaker 2 (01:03):
Why not just you know everything in moderation, right.

Speaker 3 (01:07):
A Jemmy Dodger, A Jemmy Dodger, A Jemmy Dodger. You
think you'd think it's American? Wudn't you.

Speaker 2 (01:14):
Yeah, you would, I think, but it's not as it
no from the UK.

Speaker 3 (01:19):
And that actually surprised me because like a Jemmy Dodger,
you do like the Dodgers, but no, there's they'll create
a nineteen sixty, so they're not. Actually they're old by
the Burton Biscuit co. And so they the Jemmy Dodger
in the UK is the number one biscuit for children,

(01:39):
full stop. And also out of that, out of a
like the number one biscuit, forty percent adults eat them
as well.

Speaker 1 (01:51):
Why not?

Speaker 3 (01:51):
Does that make sense?

Speaker 2 (01:54):
Look, I've got my daughter as an amazing baker, and
she likes to bake. It's just something that she does
to kind of pass the time. And so we just
have so many beautiful cakes and biscuits and things laying
around and I'm just like, okay to get her back
to school. These holidays have just been a nightmare. And
it's really funny because because we all sort of go
oh a bit over the baking. Sorry sorry Darne girl,

(02:15):
but then you go to the tupperway and it's all gone,
We've eaten it all, and she's standing the young come
at the baking. We're like I didn't. I didn't. It's hilarious.

Speaker 3 (02:21):
Did you make any Jimmy Dodger? Noe?

Speaker 2 (02:23):
But do you know what? She makes a brown sugar
biscuit that she puts jam on the top of in
the middle, sort of puts a dollarp of jam on there,
and that's really yummy. Taught me through, taught me through
with Jimmy Dodger.

Speaker 3 (02:35):
So obviously in you too. And we have a very
similar biscuit called a shoesberry. But this is better because
we're making them ourselves. So this will make It depends
on the size that you cut them, say ten biscuits.
Turn your oven on to begin with one hundred and
eighty degrees, and then into a mixer. You want to
cream one hundred and seventy five grams of butter and

(02:56):
one hundred grams of cast of sugar. Give that a
good whippon to it becomes quite pale. And then add
a pinch of salt the zest of a lemon, and
give them another mix through. And then you want to
sieve your dry ingredients like they're super easy. These biscuits.
If you've got turnred grands of standard flour, two tablespoons
of corn flour. That's what makes the short crust short.

(03:18):
Give that a sieve and then just slowly incorporate that
into your whipped butter. Fold that through forward into a ball,
wrap it up with some clean film, fire it into
the fridge, just let it chill out for about thirty minutes,
and then after that you can pull it out. Just
knead it lightly on a on a bench, and then
you can roll it. You might need a little bit
of flour. Roll it out to I would probably go

(03:40):
just under a centimeter, and then cut out your shape,
so you can have any shape like this one. I've
got the round ones, but you can kind of shape
them any mold that you've got and then lightly prick
them with a fork and they will just stop them
from rising up in the oven. Fire them into the oven.
They're going to take fifteen minutes, so the super fast.
After fifteen minutes, pull them out and then get your jam.

(04:02):
So I've got one hundred and twenty grands of jam,
So that's what half a cup of jam, and you
want to spread that between your layers of your two
short bread biscuits. To make a little bit easier, sometimes
you might put the jam into a pot and just
heat it up a little bit. Lay that in between
the two layers of your biscuit. If you want to
go super traditional, the top layer of the biscuit, you
can cut a little hole out of the center so

(04:22):
you can see the jam in the middle and that's it.
You could just lightly dust it over with a bit
of icing sugar and those are your Jammy Dodgers or
yeah dodgy shredsbury.

Speaker 2 (04:32):
SEMy do sound divine. Thank you so much, Mike. You
can get that recipe good from scratch dot co dot
in z or News Talk SB dot co dot in z.

Speaker 1 (04:41):
Forward slash Sunday for more from the Sunday session with
Francesca Rudkin. Listen live to News Talks B from nine
am Sunday, or follow the podcast on iHeartRadio