00:06well hello there folks and a very warm welcome as usual back to what's for tea and it's lovely
00:12to see you all again and i hope that i find you very well and today's archive recipe are these
00:18wonderful jammy dodgers ever so easy to make crumbly chewy lovely so i'm just going to hand
00:24you over to me from about a year ago and i'll catch up with you at the end so let
00:29me go and show you
00:30how i made these i'll put all the ingredients on the screen as we go and you will also find
00:35them
00:35underneath the video so we're starting off with some room temperature unsalted butter i am going
00:41to use my stand mix just because it makes it so much easier to this i'm going to add some
00:46white
00:46sugar i am using castor sugar but you can use ordinary white granulated sugar if you don't
00:53have any castor sugar so you want to get your mixer on and you want to beat these together
00:58really well for about five minutes and they'll go really pale and fluffy once they are properly
01:04creamed together you might have to stop halfway just to scrape down your bowl just to make sure
01:10everything is off the bottom and nicely mixed i like to do this anyway just to make sure and i
01:17quite like
01:17doing it anyway so just scrape your bowl down and get everything back in to the bottom of your bowl
01:23and we're just going to give this another couple of minutes like i said it will go nice and pale
01:28and
01:28fluffy much much lighter than when you first started i don't know the reason for that but it always
01:34happens and that's when you know you're ready to move on so it should be looking something like this
01:40and then all we're going to do now is give it another wee scrape down and add an egg i
01:45am going to use
01:45a large egg if you don't have any large eggs you can use a couple of small eggs you can
01:51just look up
01:51you know the typical measurements or weights online if you're not sure but this is one large egg
01:57like i said i'm just going to scrape the bowl down again just to protect the egg a wee bit
02:02as it's
02:02beating away and don't worry if when you put your mixer on it starts to look like scrambled egg it
02:08will
02:09look like that for a few seconds until it's properly mixed in to your flour and butter and this will
02:15only take you about 30 to 40 seconds i'm just going to keep my mixer going and gradually add
02:22my flour you don't want to just dump all of this in i like to add this in spoonfuls just
02:27until it's
02:28properly mixed through and it does give you a better consistency well i've found anyway so just keep
02:34adding until you get no flour left this is just plain or all-purpose flour and you'll end up the
02:41nice
02:41stiff biscuit dough just like this it shouldn't be overly sticky or sticking to your hands you know
02:47you should be able to pick this up and it should be quite easy to work with so just grab
02:52your paddle
02:53make sure you got all your mixture off of your paddle you can do this by hand but your stand
02:58mix
02:58just makes it so much easier you just want to gather all of this into a nice smooth bowl you
03:05don't
03:05need to knead it or anything you just want to bring everything together really really easy and it'll go
03:10nice and smooth just like this now we will have to refrigerate this a couple of times so i'm going
03:16to pop this into some cling film and then just flatten it down with a rolling pin if you flatten
03:22it down nice and flat with a rolling pin before you pop it into the fridge it will chill much
03:27much
03:27quicker than if you leave it in this bowl so this is just what i like to do then just
03:32cover it up with
03:33the rest of your cling film and i just like to slip a baking tray underneath this just to make
03:39it easy
03:39to go over to the fridge so yeah just slip a baking tray underneath and pop it into the fridge
03:44and you want to give this about half an hour longer if you can but half an hour will do
03:49and then you
03:50want to flour your work surface this is the cookie cutter that i used here but you don't have to
03:55use one
03:56of these you know if you don't have one this came in a set of four which i will leave
04:00link down below
04:01just in case you want to go and have a look but you can easily use a standard cookie cutter
04:05and any wee kind of shapes that you've got just to get the center out of your biscuit you know
04:11you can
04:11get quite creative with these but i'm going to use that wee cookie cutter just because i've got it like
04:16i said it does come in a set of four and i will leave that link down below there's a
04:20custard cream
04:21this jammy dodger there's a bourbon and there's also an iced party ring set of four so like i said
04:27i will
04:27leave them linked underneath so you just want to get your biscuit dough out your fridge pop it onto
04:32your surface and stamp out your biscuits you know whether you're using this or whether you're using
04:37a standard cookie cutter but i would use the fluted side of your cookie cutter because it makes the edges
04:43nice and pretty i am going to use half of my mix just because i don't need 24 biscuits today
04:49but i'll use
04:50that for something else and then this cookie cutter comes with a wee heart attachment just to get the
04:55middle out of your biscuit which makes it really really easy so i'm going to take the middle out
05:00half of these biscuits to give me a top and a bottom and we're going to refrigerate this again
05:06just to make sure we keep as much of that impression as possible because we pop this into the oven
05:11you will completely lose any of the design on the top so by chilling them first you know you stand
05:18a
05:18better chance of keeping hold of some of that design so chill these for half an hour and then pop
05:24them
05:24into the oven for between 10 and 15 minutes on quite a low temperature you don't want too much
05:29color on these because typically these are quite pale so i've separated my tops from my bottoms
05:35i'm going to put them both into the oven on two different shelves and just swap them through
05:41halfway just so that the same kind of color so yet not too much color when they're starting to tinge
05:47on the edge like this you don't want them going any further than this because you do want them
05:51quite pale like i said but these are fully cooked you know they're not doughy in any way it's just
05:57the type of biscuit mix that it is and this is your bottoms here you want to pop these onto
06:02a wire
06:03tray just to cool down for about 10 to 15 minutes so you're not putting your hot jam on you
06:09onto
06:09really hot biscuits or it may just sort of seep into your biscuit which you don't want now you just
06:14want to pair up your biscuits your tops and your bottoms as well as you can they don't have to
06:20be
06:20perfect you know they're just going to taste exactly the same no matter what they look like
06:24so yeah i was quite happy with these and this is the jam that i am using here just some
06:29seedless
06:30raspberry jam and you don't want to put too much jam in these because you don't want it all soaking
06:34out the sides you do want to have them a wee bit more proud in the middle so that your
06:39jam comes up
06:40through that heart and gives you that sort of domed look so i was really happy with these so just
06:46go
06:46ahead and do that for all your biscuits you could use buttercream as well if you don't want to use
06:51the jam or you can change the type of jam that you're using or even marmalade you know it's
06:56entirely up to you you can cover these in icing and sprinkles and go crazy with them but i was
07:01trying
07:02to keep these traditional or as traditional as possible and like i said i was really happy
07:07with these and they're really tasty these are better in my opinion the next day because they are
07:12quite a firm biscuit but if you leave them to the next day they do soften up ever so slightly
07:17and if you've tried an empire biscuit this is my empire biscuit biscuit mix so they taste exactly
07:24the same as my empire biscuits minus the icing so do let me know what you thought of that one
07:30i know it's an archive recipe but it's not that old but it's just for folk maybe that weren't here
07:35you know a year ago maybe haven't seen it because it's a cracking wee recipe so thank you all so
07:41much
07:41for watching if you're still here and a huge thank you to the supporters of the channel over on my
07:47patreon page and to the channel members here on youtube to anyone who's left me a lovely comment
07:53liked hyped shared or anything that you've done you know bought me a coffee left me a super thanks
07:58donation it's all very much appreciated and i'll catch up with you during the week take care bye now
08:05you
08:06you
08:07you
08:09you
08:10you
08:10you
