Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Not So Jammy Dodgers and a Win

Biscuits | 2nd June 2011 | By

An embarrassingly long time ago now, I was delighted to find I’d won four copies of Baked and Delicious (#2-#5) along with accompanying silicone bakeware from Baking Addict’s blog The More Than Occasional Baker. Thank you Baking Addict and I’m sorry it’s taken me so long to post about it. As I’ve said on more than one occasion, silicone has revolutionised my baking life. No more wasted paper and no more faffing around trying to line tins with little patience and lots of frustration. So, I was very happy to welcome a few additions to my small, but growing collection: a loaf pan, a quiche case, two small heart shape moulds and a spatula. Not to sound too greedy, a ring mould is next on my wish list, although I’d quite like some Madeleine moulds too 😉

Times must be hard for the food publishing industry; along with issue #5 was a note saying that this was to be the last Baked & Delicious issue for the time being. Read into that what you will. Rather sad for those who were keen to build up a collection though. Confusingly, their website seems to suggest otherwise.

For an alternative take on Baked and Delicious, see Maison Cupcake’s review. You may also want to check out Kitchen Butterfly’s guide to silicone bakeware.

There are several things I’m keen to bake from Baked and Delicious, but the first picture to catch my eye was a lovely Jammy Dodger, otherwise known as Anglesey Cakes. For those not in the know, these are shortbread biscuits sandwiched together with jam – raspberry jam in this case with a little window in the top to view the shiny red stuff. On Anglesey, apparently, the children used to sing their way around the local houses giving new year good wishes and would be rewarded (if they were lucky) with these biscuits. I so wanted to make these, but where was the chocolate? Well of course it wasn’t that difficult to get some chocolate in there. My first thought was to use nutella, but I generally find this rather too sweet. Ha, no problem, with my new found enthusiasm for mascarpone, I would mix the two together to make a yummy chocolatey, hazelnutty creamy filling. So this is what I did:

  • Creamed 8oz unsalted butter with 4oz caster sugar until light and creamy.
  • Beat in 1/4 tsp rock salt.
  • Worked in 12oz plain flour – later realised this should have been self-raising, but I didn’t notice that at the time.
  • Brought the dough together with my hands to form a ball.
  • Rolled this out on a floured surface to thickness of about 1/4 cm.
  • Cut out circles with a 5cm pastry cutter.
  • Cut a circle in the middle of half of them using a small ring cutter.
  • Re-rolled the offcuts and continued until there was no pastry left – I made about 38 circles, (although the recipe stated about 48).
  • Placed on two tins lined with baking paper and baked for 10 mins at 180C
  • Mixed a couple of spoonfuls of Nutella with a couple of spoonfuls of mascarpone and beat until well combined.
  • Spread some of the whole biscuits with strawberry jam ( I didn’t have any raspberry) and some with the Nutella mixture, leaving a small gap around the edges so the filling wouldn’t spill out.
  • Sandwiched the window biscuits on top and pressed down gently.
  • The instructions were to sprinkle icing sugar on top, but I didn’t do this as I wanted the window kept clear.

As you may have noticed, I did make a few jammy ones to give to a friend who I thought might appreciate them and very nice they were too. If truth be told, I think I preferred the jammy dodgers to the non jammy ones, but they were both delicious. I don’t know what these would have been like with a raising agent, but I don’t think they needed it. The nutella mascarpone spread was delicious, though still rather sweet and I very much enjoyed finishing off the leftovers 😉

Comments

  1. Leave a Reply

    Johanna GGG
    2nd June 2011

    yours look very professional and delicious – shame about the magazine though if I remember some reviews it didn’t seem to have lots of recipes in it – maybe that was one reason

  2. Leave a Reply

    Kath
    2nd June 2011

    They look brilliant and I am most intrigued by your chocolate version. Good idea to combine the mascarpone and nutella, that sounds really nice. However, can a jammy dodger be beaten? It’s a tough one! I would agree with you about using plain flour in these biscuits though, not sure you would need a raising agent.

  3. Leave a Reply

    Sonia
    2nd June 2011

    The only kind of jammy dodgers I’ve ever had were the factory kind so this really intrigues me. In fact, I first became aware of them when reading “Angus, Thongs, and Full-Frontal Snogging.” I love learning of regional foods through fiction (and if it’s funny, YA fiction, more so…). Thanks for sharing!

  4. Leave a Reply

    mangocheeks
    2nd June 2011

    Re the magazine – Nah, I think your being kind. I’ve seen this before with magazine publicatiosn. I remember as a teenager my brother spend his pocket money collecting something or other attached to a magazine. The magazine folded halfway through. He was really upset. My father was livid as my brothers money had gone to waste with an incomplete collection. I’ve been wary since of magazines offering goodies.

    Liking your homemade Jammy Dodgers. My favourite way was to munch round the edges and then taking one bite of the filling. Yum.

  5. Leave a Reply

    Nic@daydreamaboutfood
    2nd June 2011

    I am completely in love with my silicone bakeware that I snaffled from my mother in law’s copy of the magazine – makes getting cakes and bread out sooo much easier.

    Love these biscuits, especially with the yummy mascarpone and nutella filling

  6. Leave a Reply

    Choclette
    2nd June 2011

    Kate – indeed, my thoughts exactly :-0

    Johanna – thank you. It always makes my day if someone says what I’ve made looks professional. As for the magazine, difficult to know what’s going on.

    Kath – glad you approve and agree about the baking powder too. Mascarpone with just about anything is doing it for me at the moment – must try and make my own.

    Sonia – I remember reading that book and enjoying it but don’t remember much about it esp the jammy dodgers :-S

    MangoCheeks – You’re probably right. As for the JDs, I used to eat them like that too.

    Dom – beauty is in the eye of the beholder.

    Nic – thank you, glad there is some one else out there who is a silicone fan – whatever the colour!

  7. Leave a Reply

    Catherine
    2nd June 2011

    Ooooh loving the combination of mascarpone and nutella, yum!! I’ve only ever had Jammy Dodgers from a packet, I didn’t even know they were called Anglesey cakes! I’d love one with a cup of tea right now, come to think of it! 🙂

  8. Leave a Reply

    cityhippyfarmgirl
    2nd June 2011

    Like mango cheeks said there is a particular way these little sweet treats need to be eaten. It could be a 10 minute process to eat one.
    I went through a phase of making these all the time, then I kind of forgot…clearly that’s what I’m doing on the weekend!

  9. Leave a Reply

    Sarah, Maison Cupcake
    2nd June 2011

    As you can imagine I’m highly amused it’s folded but I’m surprised it’s happened so fast.

    Thanks for the mention… I don’t think I can be blamed after I put the boot in!!!

    Lovely biscuits, we like these at home.

  10. Leave a Reply

    Helen @ Fuss Free Flavours
    2nd June 2011

    Personally I would blame Sarah! 😉

    But in reality maybe everyone came to their senses?

    I am hanging onto my issue 1 incase they suddenly become valuable on e-bay!

  11. Leave a Reply

    The Viking
    2nd June 2011

    those Jammy Dodgers look great, I want to eat 10 of them with a nice cup of tea

  12. Leave a Reply

    Baking Addict
    3rd June 2011

    I’m glad you got to add to your silicone collection. I love the idea of Nutella and mascarpone – I’m a total Nutella nut – no pun intended 🙂 The jam ones look good too. Think I’ll have to make some of these myself!

  13. Leave a Reply

    Choclette
    5th June 2011

    Catherine – these taste surprisingly like the bought jammy dodgers – only better 😉

    CityHippy – Making a jammy dodger last 10 mins is some going! It’s funny how we have phases of making things. There’s all sorts of favourites I haven’t made in years.

    Sarah – thanks. Can’t actually work out what’s going on with B&D – maybe it’s been taken over by someone else/

    Helen – he he, in that case, my 5 should make a positive fortune.

    Maria – thank you.

    The Viking – these are a bit bigger than they look and 10 at one sitting would be a feat indeed – even for CT and that’s saying something!

    Brittany – thank you, mascarpone and nutella is rather a good combination and am now thinking up other ways in which I can use it – shouldn’t be too difficult!

    Jay – thank you.

    Baking Addict – do try, these are so worth baking your own.

    BVG – it’s a combo I shall be using again 🙂

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