JAMMY DODGERS
A light crisp shortbread biscuit sandwiched together with buttercream icing and strawberry jam. Perfect for a summer treat!
Provided by Bron Bradshaw
Time 30m
Yield Makes about 30
Number Of Ingredients 0
Steps:
- Cream the butter and icing sugar together until light and fluffy. Beat in the vanilla extract.
- Mix in the flour. You may need to add more or less flour. It needs to be a soft dough which you are able to roll out.
- Roll out dough on a floured surface. Using a round cookie cutter, cut out rounds and lay on a lined baking tray.
- Using a small round cutter, cut out small circles from half of the biscuit rounds.
- Bake at 220'C for 5-10 minutes. The biscuits should still be pale but slightly golden on the tips and on the bottom of the biscuits.
- While the biscuits are cooling on a wire rack, make the icing.
- Beat the icing sugar and butter until the mixture comes together. Add in the vanilla and milk and beat for 5 minutes on high speed. The icing should be light and very fluffy!
- spread the icing on the biscuits without a hole and sandwich with a biscuit that does have a hole! Fill the hole with strawberry jam. I like to sprinkle the biscuits with caster or icing sugar.
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