For the last while I’ve been working on getting macarons right and have come close, but still always fell short of the mark. Earlier in the week, I met up with TVandCookies. She was kind enough to take me under her wing and teach me her tricks of the trade and I am now enlightened. Together, we made Lemon Macarons with a Blueberry Buttercream Filling – I’ve no shame in saying they would have been phenomenal… had we not got distracted by cat videos online and allowed them to burn. “Devastated” does not come close to describing how we felt. However, we will try again soon and share our (more desirable) results with you all.
To redeem myself, I decided to fall back on an old reliable for this week’s post: Jammy Dodgers. Even when I’ve managed to leave these in the oven for too long (I’m terrible for getting distracted), they still taste amazing: When a variety of the singed and saved ones are presented on a plate, the more carcinogenic ones are referred to as the “nice” ones and the others as the “nicer”. They are a popular request from friends and once you bake them for yourself, you’ll know why! I’m not surprised as I got the recipe from one of my favourite cookbooks: Annie Bell’s Gorgeous Cakes. What’s even better about these beauties is that they’ve fun and relatively mess-free to make.
What You’ll Need:
- 115g Ground almonds
- 100g Caster sugar
- 200g Plain flour
- 225g Butter
- 150g (approx) Raspberry jam
- Icing Sugar
Mix the almonds, caster sugar and flour together. Then mush the butter into it using your hands… Or you could be boring and lob them all into a food processor. The mixture should very quickly become soft and smooth.
Flatten it out and wrap in cling film. Put it in the fridge overnight… Or you could be impatient like me and put it in the freezer and turn your attention elsewhere for 20 mins. Preheat the oven to 140°C. Cover a selected worktop and rolling pin generously with flour. Take the dough out of the fridge/freezer and roll it out evenly until it’s about 3mm thick. Then using a cookie cutter of your choice, slice your way around the dough. When you’re finished, remove the centre from half of the biscuits with a smaller cutter. These will be the tops. There will be a lot of leftover dough – don’t let it go to waste. Pop it back into the fridge for a few minutes (watch this to help the time go by) and then re-roll it. This is well worth the effort as these babies will be flying off the plate. Pop into the oven for 30 mins.
When the timer signals, remove the biscuits and left cool for a few mins. Then place them on a cooling rack. To avoid more cleaning up than necessary, place the hollowed out biscuits on a rack over a tray. Now put the jam into a small pot and add a little water. Stirring constantly bring to the boil and reduce it for a few minutes. Spoon the jammy goodness onto the bottoms – don’t be stingy with it, you’ll regret it later.
While this is setting, lavishly sieve the icing sugar over the tops and then piece the biscuits together. Simply tip the excess icing sugar into the bin or even back into the bag depending on the cleanliness of the tray used. Then indulge… but not too much or else who knows what might happen! This recipe has never failed me and I can say with confidence that it will soon become an “old reliable” of yours too.