High five! We rock at baking – JD, 5
We spent the last day of the long bank holiday weekend cramming in as much creative activities as possible. We played with playdough, we drew, we crafted with pipecleaners, and then it was time to bake.
We had spotted a recipe for jammie dodgers on The Crumby Mummy’s blog so decided to give it a go. We ended up tweaking the original recipe a little, and Charlotte has kindly let us reproduce it here as part of the ‘A Mummy Too cooks with…‘ series.
So here it is. Charlotte’s dodgers are cookie soft and ‘biscuit size’, whereas our recipe makes 12 huge dodgers with crisp edges, cakey middles and lots of lovely, set jam.
- 250g butter
- 100g caster sugar
- 397g tin of condensed milk
- 2 tsp vanilla essence
- 600g plain flour
- 2 tsp baking powder
- Approx 220g of strawberry jam
- 1 big cookie cutter (approx 4 inches wide) and one small one – any shapes will do
- Beat together the butter and sugar
- Beat in the condensed milk, then the vanilla essence
- Sieve in the flour and baking powder and kneed into a ball
- Roll out the dough to approx 7mm thick
- Cut out 24 large shapes, then cut the smaller shape out of the centre of half of them
- Place the the hole-less shapes on a baking tray lined with greaseproof (we used two small strays)
- Spread each biscuit with a rounded teaspoon of jam, stopping a mm or two short of the edges
- Place one of the hole-cut biscuits on top of each, then drop another 1/2-2/3 of a tsp of jam in the hole to just fill it
- Bake at 180C (160C fan assisted) for 20 minutes until browning at the edges, but not dark all over
- Allow to firm up for a few minutes before transferring to a wire rack to cool completely
- Store in an airtight tin and should keep for a few days
Big love to Charlotte – and if you’d like to take part in ‘A Mummy Too cooks with’, please read the details of how it works and then get in touch.