Jammie Dodgers are a well know British biscuit, named after 'Roger the Dodger' a character in the Beano comics of my childhood. This is a grown up version, using a zingy tangerine jam instead of the usual raspberry jam. The tangy jam contrasts well with the aromatic lavender biscuits. (recipe makes 12 biscuits).
Ingredients
For the biscuits:
250g flour
150g butter
50g caster sugar
1 tsp finely ground lavender
1/2 tsp salt
Icing sugar
For the tangerine jam:
2 tangerines
50g sugar
1 tsp lemon juice
Method
Ingredients
For the biscuits:
250g flour
150g butter
50g caster sugar
1 tsp finely ground lavender
1/2 tsp salt
Icing sugar
For the tangerine jam:
2 tangerines
50g sugar
1 tsp lemon juice
Method
- Poach the whole tangerines in water for 20 minutes or until softened. Drain, cool and chop into chunks, removing any pips but not the peel. Blend to a pulp. Place the pulp in a small pan and add the sugar and lemon juice. Simmer for ten minutes until thickened. Allow to cool.
- Heat the oven to 180 C. Place the flour, ground lavender and salt in a mixing bowl. Chop the butter into small pieces and add to the flour mix. Rub the butter into the flour until it resembles breadcrumbs. Add the sugar and mix well. Add just enough cold water to form a soft dough. Wrap the dough in clingfilm and rest in the fridge for 15 minutes.
- Roll out the dough to approx. 5mm thickness (I roll the dough between 2 sheets of clingfilm). Cut into approx. 24 circles. Cut a smaller hole in the top of 12 of the biscuits.
- Place the biscuits on a baking tray lined with baking parchment and bake for 20 - 25 mins. Cool on a wire rack.
- Place a teaspoon of the jam on each biscuit base, top with the stamped out biscuits and dust with icing sugar.
