Heart-shaped jammy dodgers recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Heart-shaped jammy dodgers recipe By You Magazine - March 9, 2018 Perfect as a gift (or a sweet treat for yourself), this heart-shaped jammy dodgers recipe takes a simple dough and turns it into something really special. Image: Chris Alack. Food styling: Clare Lewis. Styling: Sue Radcliffe MAKES 10-14 (DEPENDING ON SIZE) 225g unsalted butter chilled and diced 125g golden caster sugar 300g plain flour plus extra for rolling 1 medium egg yolk 1 tsp vanilla extract TO BAKE AND FINISH vegetable oil for the baking trays 1 rounded tsp freeze-dried raspberry powder (or other freeze-dried fruit powder of your choice) 2 rounded tsp icing sugar 75g seedless raspberry jam or another seedless jam of your choice 1. Place the butter, sugar and flour in the bowl of a food processor and whiz to crumbs. Combine the egg yolk and vanilla in a small bowl, add to the mixture and bring together into a dough. Wrap in clingfilm, flatten into a block and rest in the fridge overnight. 2. Select two nonstick baking sheets, a medium heart-shaped cutter (about 7cm across) and a mini heart cutter. Preheat the oven to 160C/140C fan/gas 2½ and brush the baking sheets with oil. 3. Knead the dough until pliable, divide in two and lightly flour a work surface. For the dodger bases, roll out one piece of dough to about the thickness of a £1 coin. Cut out biscuits with the large cutter, transferring them to a baking sheet with a palette knife as you go. Repeat with remaining dough for the dodger tops, this time stamping out a mini-heart shape from the centre of each one (see also cook’s note). 4. Bake the biscuits for 20 minutes or until just starting to colour to a pale gold, then immediately loosen each one using a palette knife (go carefully: the biscuits with cutouts are a bit more fragile). Allow to cool. 5. To assemble, combine the raspberry powder with the icing sugar in a small bowl and pass through a sieve. Work the jam in a bowl with a spoon until smooth. Spread half a teaspoon of jam in the centre of each dodger base. Lightly dust the dodger tops with the raspberry icing sugar and sandwich on top of the jam so the jam shows through. COOK’S NOTE You can also bake the mini cutout hearts for a few minutes and sandwich them with jam if wished. Recipe by Annie Bell RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved