Radio New Zealand - Te Reo Irirangi o Aotearoa

Jammy Dodgers

Chef: Adam Newell (chef/owner of Wellington restaurant, Zibibbo) as heard on Saturday Morning Saturday 6 November 2004

Tags: baking, biscuits, strawberry, British Isles

Makes 12.

Ingredients

• 170 gms icing sugar
• 1 vanilla pod
• 180 gms unsalted butter, softened
• 240 gms all-purpose flour
• 120 gms cornflour
• 4 drops vanilla essence
• 50 ml cold milk
• caster sugar to sprinkle
• 75 gms strawberry jam
• icing sugar to garnish

Method

Preheat the oven to 160°C.

Place the icing sugar and vanilla pod in a food processor and blend until the pod is like powder. Add the butter and mix until smooth.

With the mixer still on add the flour, cornflour and vanilla essence. Slowly add the cold milk and mix until smooth.

Remove the dough from the mixer and wrap in plastic wrap. Refrigerate for a couple of hours to cool.

Dust the bench with icing sugar and roll out the dough to just over 1 cm thick. Cut 24 round shapes with a cutter. Using another cutter cut a smaller heart shape out of the centre of 12 of these discs. Place the shapes on a greased tray and sprinkle with caster sugar.

Bake in a preheated 160ºC oven for 12-15 minutes. Allow to cool then spread each disc with a little jam and top with those with the heart shapes cut out. Dust with icing sugar and serve.