Ingredients
- 225g unsalted butter
- 125g icing sugar
- 1 tsp vanilla bean paste
- 2 egg yolks
- 325g plain flour
- raspberry jam
- 225g unsalted butter
- 125g icing sugar
- 1 tsp vanilla bean paste
- 2 egg yolks
- 325g plain flour
- raspberry jam
Beat the icing sugar and butter together until pale and fluffy (like buttercream). Add in the vanilla, egg yolks and sifted flour and beat into a soft dough.
Cover your dough in clingfilm and pop it into the fridge to firm up for at least 2 hours.
Preheat your oven to 180°C/ 350°F/gas 4.
Flour a clean surface and roll out your dough to the thickness of 3mm. Stamp out an even number of discs using a cookie cutter. Any trimmings can be added back into your dough, rerolled and cut into more biscuits.
Using a knife or a heart cutter, stamp out a small heart from the centre of half of your biscuits. These will form the top of your biscuits!
Line several large baking sheets with greaseproof paper and lay your cookies on top, being sure to give space between each one. Bake the biscuits for 10–12 minutes until lightly golden. Remove from the oven and leave to cool.
Pour your jam into a bowl and give it a stir to loosen. Once your biscuits are cool, place a large spoonful of jam in the centre of your biscuit base and smooth out to the edges. Press your heart biscuits on top and dust with a little icing sugar.
And there you have it. An unmistakable, Jammy Dodger!