Jazzy jammie dodgers recipe

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  • Serves – makes 18
  • 15 mins prep, 25 mins to cook, 30 mins to cool and 15 mins to decorate
  • 215 calories / serving
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We don't need to spell it out for you – these alphabet biscuits are seriously tasty! Filled with raspberry jam and flavoured with vanilla, they are the perfect sweet treat for both adults and kids.

  1. Line two baking trays with nonstick baking paper. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. Cream the butter and sugar in a large mixing bowl. Beat in the egg and vanilla paste. Add the flour and mix in well. Prepare a lightly floured surface and knead the dough gently, then divide into two pieces. Roll each piece into a ball, wrap in clingfilm and chill in the fridge for about half an hour.
  3. Remove the dough to a lightly floured surface. Roll out one ball of pastry to the thickness of a £1 coin. Using a 6cm round cutter, cut out the biscuits. Knead the trimmings together, roll out again, and cut out more rounds until all the pastry is used (you should have about 18.) Now repeat with the second ball of dough until you have another 18 biscuits.
  4. Place half the biscuits on a baking sheet, allowing a little room around each one, as they will spread on baking. Set aside. Using small alphabet cutters, cut out a letter from the centre of each of the remaining biscuits. Carefully place on the remaining baking sheet, again allowing a little room between each one.
  5. Bake the biscuits for 20 to 25 minutes or until firm and just golden. Remove from the oven and place on a cooling rack to cool completely. Place a teaspoon of jam onto the centre of each of the whole biscuits and sandwich together with one of the cut-out pieces.

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  • Ingredients

  • 250g butter (8oz), softened
  • 150g (5oz) caster sugar
  • 1 egg
  • 1 tsp vanilla paste
  • 300g (10oz) plain flour
  • 6 tbsp seedless raspberry jam
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  • Energy 898kj 215kcal 11%
  • Fat 12.2g 17%
  • Saturates 7.1g 36%
  • Sugars 12.7g 14%
  • Salt 0g 0%

of the reference intake
Carbohydrate 25.6g Protein 2.1g Fibre 0.7g

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