What could be better than a Jammie Dodger-inspired biscuit? A MULLED WINE Jammie Dodger biscuit, that's what!
Whether you split them in half, dunk them in your cup of tea, or just eat them whole, the jam-filled biscuit is a staple of the British diet – and they just got a lot better!
Featuring a mulled wine-infused plum and blackberry jam sandwiched between two delicious vanilla biscuit rounds, these boozy Jammie Dodgers are perfect for sharing with friends over a cup of tea, or even leaving them out for Santa Claus!
If you want to get ahead of time, you could even make the biscuits in advance, freeze them, and then assemble them with the jam when you're ready to serve to your guests.
So what are you waiting for? Set aside an afternoon, put on some Christmas tunes and get making these boozy biscuits for all your friends and family!
Preparation time 1 hour 30 minutes, plus chilling and cooling time
Cooking time 15 minutes
For the jam:
- 500g red plums, halved and stoned
- 300g blackberries
- small glass mulled wine, or red wine with ½ tsp each of cinnamon, nutmeg and cloves
- piece orange peel
- 900g jam sugar
- knob of butter
For the biscuits:
- 250g unsalted butter, softened
- 140g caster sugar
- 1 egg yolk
- 2 tsp vanilla extract
- 300g plain flour
1. To make the jam, place the ingredients in a pan. Heat until the sugar has dissolved, bring to the boil and boil rapidly for 30-40 minutes. Drop a teaspoon of the jam onto a saucer which has been kept in the freezer. If it wrinkles when you press it then it has set. If not test every 5 minutes.
2. Skim off any scum from the top of the jam. Remove the orange peel. Add the butter and stir through. Pour the hot jam into hot sterilised jars, seal with the lids.
3. To make the biscuits, preheat the oven to 180ºC/350ºF/Gas Mark 4. Line two baking sheets with greaseproof paper.
4. Beat the butter and sugar together until combined. Add the egg yolk and vanilla extract and beat again. Sift in the flour and mix again and until well incorporated.
5. Chill the mixture in the fridge for 30 minutes then roll out the dough to 3mm thick. Using a 6cm round biscuit cutter, stamp out 16 rounds and place on the preparedbaking sheet. Then stamp out another 16 rounds and place on the second prepared baking sheet. Using a small cookie cutter stamp out star shapes from the middles of the second tray of biscuits.
6. Bake in the oven for 15 minutes, or until golden brown. Leave to cool for 10 minutes on the baking sheet then transfer to a cooling rack to cool completely.
7. Spoon the cooled jam on each base then lay the cut out biscuit on top.
Food and styling Laura Higgins
Photo Lizzie Orme