On my first trip to Great Britain, I stumbled upon these cookies (or biscuits, as they’re known in the U.K.). These iconic treats, sold as Jammie Dodgers, can be found everywhere over there. Since I couldn’t find them in the States, I had to make my own version. —James Schend, Taste of Home Deputy Editor, Culinary,
- 2 cups all-purpose flour
- 1/2 cup sugar
- Dash salt
- 1 cup cold butter, cubed
- 1 large egg yolk, room temperature
- 1 tablespoon cold water
- 1 teaspoon vanilla extract
- 1/2 cup seedless strawberry jam
- Confectioners’ sugar, for dusting
image/svg+xml Text Ingredients View Recipe,
In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, water and extract until mixture forms a ball.
On a lightly floured sheet of parchment, roll out dough to 1/8-in. thickness. Transfer dough and paper to a baking sheet; refrigerate until firm, about 10 minutes. Cut with a lightly floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes.
Bake at 325° until edges are lightly browned, 15-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust window cookies with confectioners’ sugar. Spread 2 teaspoons jam on bottoms of solid cookies; top with window cookies.
1 cookie: 283 calories, 16g fat (10g saturated fat), 56mg cholesterol, 135mg sodium, 33g carbohydrate (17g sugars, 1g fiber), 3g protein.