Red Nose Day Dodgers

Now I’ll be the first to say I do love a jammy dodger, the tasty shortbread with the yummy jam inside. So when I was researching a recipe to make for Red Nose Day I came across the perfect thing Red Nose Day raspberry cookies which I adapted to make my own jammy dodgers.
 

Red Nose Day Dodgers

To make the dodger dough:
Cream together 250g butter and 140g caster sugar. Once pale and creamy add 1 egg yolk and 2 teaspoons of vanilla extract. Sift in 300g plain flour and 1 teaspoon of cinnamon and mix well until all the flour is combined. Wrap in cling film and chill for about 30 minutes.

To shape:
Lightly flour a worktop and roll out the dough to about 1cm thick. Stamp out cookies using a 6-8cm cutter. Once you have used all the mixture transfer half the biscuits onto a greased baking tray. With the other half find a smaller cutter, ideally 4cm although I ended up using a milk bottle top (you can’t say I don’t improvise...) Stamp out a small hole in each one and put onto another greased baking tray. If you’re lucky you will get enough holes to make more biscuits. Mine made 14 biscuits altogether.

To bake:
Preheat the oven to 180°C/gas 4. Bake the biscuits for about 10-12 minutes until golden, lift onto a wire rack and leave to cool completely.

To make the jam:
Mix together 3 tablespoons of raspberry jam with 3 tablespoons of sifted icing sugar, making sure to mix in any lumps of icing sugar that form. 

To put together:
Put a teaspoon of jam into the middle of each whole biscuit, and carefully sandwich the holey biscuit on top. Serve as they are (for grown-ups) or pipe a smiley face and eyes on. Enjoy :)