Christmas Jamie Dodgers with Cinnamon & Ginger
The Jamie Dodger is a biscuit of my youth, I can’t say they were my favourite at the time as they were probably bought as an economical choice to stretch amongst us kids. Although now I am older and no longer live in the UK I look back at them quite fondly. I did like the chewy bit of jam in the centre though more than the biscuits itself so I have decided to revamp the Jamie Dodger to my taste with a little Christmas spice too. For my biscuits I have added cinnamon to a sable dough and added Opies ginger spread to the centres. You could use any ginger jam available in you neck of the woods. If you are a ginger fan, Opies make a wonderful range of ginger products, unfortunately the shop I used to buy mine from has closed its doors and I haven’t yet found a new source. Being a UK product I’m not sure there will be many places in NZ that stock it but do let me know if you come across it in Auckland.
Ingredients – makes 12
300g plain flour
100g castor sugar
1 tsp cinnamon
100g ginger jam/spread
Preheat oven to 180C.
Place all the ingredients except for the ginger jam and egg in a food processor and blitz till the dough becomes fine breadcrumbs in texture.
Add the egg and pulse until a dough starts to form. Remove from food processor and bring together by hand.
Roll the dough out in between to sheets of baking paper to prevent it sticking to the work surface or rolling pin, to about 1/2 inch thick.
Rest in the fridge till chilled.
Cut out shapes with a round cookie cutter. Half of the biscuits need to have the centre cut out with a smaller cutter (round, heart, star shaped).
Re-roll the off cuts of dough to make more biscuits.
Place biscuits on a non stick baking sheet and bake for 15-20 minutes or until golden brown.
Once cookies are cool, dust the top biscuit with icing sugar.
Spread a generous amount of ginger jam on the base biscuit and press the top biscuit into the jam to form a sandwich.