This recipe is from my GBBO calendar as I said, but the recipes within it are taken from two of the GBBO books; How to Bake: The Perfect Victoria Sponge and Other Baking Secrets and How to Turn Everyday Bakes into Showstoppers which you can find on Amazon by clicking those links. I made a few changes to the recipe as it was written. Nothing that seemed to have really changed the final bake, but definitely one of the changes made me have a mini panic attack! (I did manage to rescue it, don’t worry). Isn’t that what baking’s all about, finding a recipe and making it your own?
Anyway, start making these by mixing the salt, flour and ground almonds together. The original recipe calls for using whole unblanched almonds. I only had the ground almonds so I used those instead, No ill effects found so far!
Then add the icing sugar. Don’t worry about sifting any little lumps out, just make sure it is fully mixed in with the other dry ingredients.
Add the cubes of butter and work into the flour mix with your fingertips. I love getting my hands dirty by baking like this and not just because once it’s done you get to lick your fingers! You’ll know you’ve done enough when it resembles breadcrumbs.
Add the eggs and work into the mixture. This is where I started to panic at not following the recipe exactly which calls for using 3 egg yolks only (as you can see I used 2 whole eggs instead). It made the dough VERY wet. Quick thinking cap on, I just added an extra 3 tbsp of flour in order to firm it up a bit more.
Ah success! After working the dough a little bit more, I finally had the firm dough the recipe says you should have at this point. It looks so smooth too. Wrap it in cling film and chill in the fridge for 30 minutes. I actually chilled it overnight so that I had enough time to actually bake them the following night.
Dust a work surface with icing sugar (or flour, whatever you prefer) then roll the dough to a pound coin thickness. I actually baked these in batches so I broke a chunk off the main ball of dough and chilled the rest in the fridge while I worked. Cut out two at a time and then with one, cut a smaller heart shape from the middle.
Place on the baking sheet and bake for 12 minutes until they turn a light golden brown colour.
Allow to cool on a wire rack then when they are completely cool, spread the strawberry jam over the whole biscuit and sandwich with a biscuit with a whole. The recipe actually calls for you to make your own jam/fruit sauce from raspberries, cornflour and caster sugar. I didn’t want to buy raspberries when I had jam that needed using already but I will put the recipe at the bottom of the page if you want to try it.
Look at them all lined up 🙂
Lightly dust each biscuit with icing sugar to finish.
And there you have it! Homemade jammy dodgers for your loved ones.
Here’s a list of ingredients and method for those that prefer 🙂 You will need two heart shaped cutters, one smaller than the other. Failing that, you can do it by eye of course although I’m terrible so glad I had the cutters! Another note is that the calendar says this makes 12 (which I’m assuming includes the top and bottom) and think I ended up with 18 in total! I suppose it depends on how thick you roll the dough out and the size of your cutters but just to make you aware.
- 100g ground almonds
- 200g plain flour, plus an extra 3 tbsp if it’s too wet.
- pinch of salt
- 100g icing sugar, sifted, plus extra to dust
- 125g unsalted butter, cubed
- 2 eggs
- 1 tsp almond extract
- strawberry jam, to fill.
- Preheat the oven to 180º and line a baking sheet with greaseproof paper.
- Mix together the almonds, flour and salt, then add the icing sugar and mix further.
- Add the cubed pieces of butter and rub in until it resembles coarse breadcrumbs or sand.
- Add the eggs and keep stirring until a soft dough is formed. Use the extra flour here, if it is too wet, like mine was.
- Wrap the dough in cling film and chill for at least 30 minutes.
- Roll out onto a lightly dusted surface with icing sugar to about the thickness of a pound coin then cut out two heart shapes. In one of the hearts, cut a smaller heart out. Transfer to the baking sheet.
- Repeat until all the dough has been used.
- Bake for 12 minutes, until a light golden brown colour is achieved. Rotate the baking sheet halfway through to make sure all the biscuits are cooked evenly.
- Leave to cool completely on a wire rack to cool completely.
- Once the biscuits are cooled, spoon some jam onto the whole heart shaped biscuit then place the biscuit with the heart cut out on top.
- Lightly dust with icing sugar and serve.
To make the raspberry filling as suggested by the original recipe, you stir 200g raspberries, 2 tsp cornflour and 3 tbsp caster sugar in a pan over a medium heat until the fruit begins to soften. Bring to the boil and simmer for 2 minutes, stirring until the mixture thickens. Leave to cool in a heatproof bowl and go from step 10 above.
UPDATE – I’m entering these into a new baking blog challenge I found called Love Cake. This is a new challenge hosted by the lovely Ness of JibberJabberUK. Basically if you love making cake and eating cake, this is how you share it with others. All cake is allowed from small to big, sweet or savoury, loaf or Bundt, fairy cakes, cupcakes, muffins, traybakes, brownies, blondies and cheesecakes. The theme for February is Baking with Passion (of course with Valentine’s Day this month) so I’m entering my lovely heart shaped biscuits into the mix (although technically not a cake, it is still baking!)