On one of our many road trips we were enjoying breakfast at a B&B when the people who were sharing our table, upon hearing our British accents asked us if we liked Dr Who. (Weirdly this isn’t the first time this has happened, it seems it’s a fairly standard thing to ask us Brits) They proceeded to explain that they were such big fans that when the 50th anniversary episode was screened over here they celebrated by eating fish fingers and custard and even managed to source some jammie dodgers. I asked if they substituted the custard for hollandaise or the fish fingers for cake but apparently they were quite ‘authentic’ in their dedication to Whovianism. Hardcore!
It hadn’t occurred to me that Jammie Dodgers weren’t a thing over here but seeing as it’s Mr Colonial Cravings turn to supply the cookies for cookie club I thought I’d give making homemade ones a bash. Apparently the first rule of cookie club is ‘get your wife to do the baking.’
These are less crunchy than the shop bought version but they are far more buttery and indulgent as the biscuits are essentially a rich shortbread. Think of these as an upgrade to your afternoon cuppa.
If making them look like button seems like a bit too much effort then you can just cut one single larger hole out of the top.
makes about 18
340g plain flour
seedless raspberry jam (about 1/4 of a jar)
Cream together the butter and sugar and then beat in the flour until you have a cohesive dough.
Roll the dough out until it is 5mm thick. I like to do this on a silicone mat with the dough covered with a piece of greaseproof paper so that I don’t work any extra flour into the mixture. Cover the dough with cling film and let it rest in the fridge for 20 minutes.
Whilst it’s relaxing you can pre-heat the oven and lightly grease several large baking sheets (or just bake them on silicone mats.)
Once the dough is ready cut out lots circles using a 5 cm cutter, remember that you need an even number because they get sandwiched together. Keep gently re-rolling the dough until it all used.
Space the circles out on your prepared trays, leave 1-2 cm between them. Use a small glass to make a slight indent around the edge of half of the biscuits and then use a piping nozzle to cut out four little holes.
Bake the biscuits for 10 minutes then remove them from the oven and sprinkle the tops (ie the ones with the holes in) with a little sugar. Let them sit for minute and then place a small blob of jam on each of the biscuits that will become the bottoms. Half a teaspoon is about right, any more and it tends to bubble over. Spread this a little (not too close to the edges) and then carefully sit the tops on the jam covered bottoms. I find it easiest to use palate knife for this. Return the biscuits to the oven to bake for a further five minutes, they should be just starting to turn brown once they are done. Allow to cool on the tray for 5-10 minutes and then transfer to a wire rack to cool completely before enjoying.