You Jammie Little...
This week is a bit of a special #TwitterBakeAlong challenge with two simultaneous bakes as options to pick from but of course, that's not really the special bit. The Baking Nanna and Robert Allen often invite guests to set the challenge and they've excelled themselves this week by asking Rob and Amber Kirby. Rob and Amber are authors of a new book, Delicious Gifts, that hopes to raise funds for the incredible Great Ormand Street School.
The Children's Hospital School at Great Ormond Street Hospital (GOSH) and University College Hospital (UCH) teaches inpatients at the bedside and in the main schoolroom area and aims to provide an enriching and enjoyable experience for all their pupils which ensures normality through education, and helps to prevent anxiety about school work.
Never ones to shy away from a challenge, the Gents decided that they couldn't possibly choose between these two fantastic bakes from the new book, and set about making these scrumptious Jammie Biscuits as well as the early Easter treats, Easter Buns.
Now, most of us are familiar with the ever popular Jammie Dodger biscuits with their distinctive heart shaped window of chewy jam. This recipe from the Kirby's calls for a full heart shaped biscuit, however, owning a very basic set of fluted cookie cutters meant we opted for complete rounds. But don't worry, there still made with a whole lot of love!
Start by making the dough by rubbing butter into flour to resemble fine breadcrumbs. Add caster sugar and a couple of drops of vanilla extract before bringing together to form a dough. Chill for an hour then bring back to room temperature.
Carefully roll the dough until it's about 1cm thick then get cutting. Depending on your cutting you're likely to have plenty of trimmings. Bring these together and re-roll (you can do this two or three times without overworking the dough). Once you have an even number of biscuits, cut out the middle of half of them. We used a wide piping nozzle to create our jammie window, but you can be as adventurous as your cutters allow.
Bake at a 120 degrees fan for 30 minutes until barely golden then transfer to a wire rack to cool. Once cooled completely, dust the tops of your biscuits with a little icing sugar (if you do this first you wont cover your delicious jam). Fill each biscuit base with raspberry jam (or your favourite flavour) then carefully place your tops on. We used our homemade Strawberry and Raspberry Jam which we blitzed in a food processor until smooth. We also piped our jam in so that we could fill the middles with a generous amount.
Now, time to enjoy with a cuppa whilst we get on with those Easter Buns...