I was very excited to receive my Duerrs care package which was packed with jam and marmalade and as my husband loves marmalade he was over the moon. They sent me marmalade, blackcurrant jam and strawberry jam.
I've been wanting to make jammie dodgers style biscuits for a while now but it keeps falling off my baking list but now with all this jam in front of me how could I turn down the opportunity? I actually needed some raspberry jam for a cake so I also went out and bought some of the seedless raspberry and decided to use that too.
There are a few things I like about these products: the company is a family owned business, they are based in the UK and I can actually OPEN THEIR JARS with their easy open lids. Ok, so maybe that last one is a weird thing to be excited about but trust me. When you have dry bakers hands like me, opening jars becomes a tricky business!
I used a recipe from their website to make my jammy biscuits and I have reproduced it below for ease. It was a very easy recipe to make and I think the key is getting your jam proportions right. I feared too much jam would splurge out of the sides so I was a but skimpy with my jam ratio and would probably use more next time. I also did a bit of research on jammy biscuit recipes and a lot of them recommend adding jam to the centre of your cookies and then popping then back in the oven to 'reduce' the jam slightly so I tried this method as it also lightly browned my biscuits which gave a nice crunch. I NEED to try this recipe with Nutella as it'd be heavenly!
As I'm not a jam eater I asked my husband to give his verdict on the jam and he loved it! I'd definitely buy it again in the supermarket and I'm keen to try their peanut butter as that's a product I can really connect with...
|This was just after the first bake - only very slightly browned around the edges.|
|I was quite skimpy with the jam but added more after they were sandwiched together|
|Done! Looking yummy and very moreish.|
- 100g room temp butter
- 75g caster sugar
- 1 medium egg
- 200g plain flour
- 1 tsp vanilla extract (I also used some vanilla bean extract)
- 1 tbsp cornflour
- Your favourite Duerr’s jam – I used Strawberry and Seedless Raspberry
- Preheat the oven to 160˚C fan / 180˚C conventional.
- Beat the butter and sugar together in a large bowl, add the vanilla before gradually adding the egg.
- Sift in the flours and stir well to make a dough. Wrap in cling film and chill for 30 minutes.
- Roll out the dough to 3mm thick. Use a plain cutter to cut out discs. Remove the centre from half of the discs with a cutter shape of your choice.
- Carefully transfer to baking trays lined with non-stick baking paper or parchment and bake for 15 minutes. Once golden remove from the oven. Cool, then spread the half the plain biscuits with jam and top with the other half of the biscuit. (see my notes below)
- NB: I baked them till they were till they were still pale (about 10mins) then spread half the biscuit with jam before sandwiching them with the top biscuit and adding a bit more jam. I returned them to the oven for 5mins until golden brown and then left them to cool.
- You can dust them with icing sugar at this stage but I was too impatient!