Mike Van de Elzen: Jammy Dodgers - The Sunday Session with Francesca Rudkin

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! 

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