Jumbo jammie dodger
- 100g caster sugar
- 225g unsalted butter, softened
- 2 large egg yolks
- 250g plain flour
- 75g icing sugar
- 1/4 tsp vanilla extract
- 100g raspberry jam (smooth seedless is best)
Pre-heat the oven to 160C/140C Fan/Gas 3. Draw two 22cm circles on separate sheets of baking paper with a pencil. Turn the paper - over the circle should still be visible.
With a wooden spoon, beat the sugar and 175g butter until evenly mixed. Add the egg yolks. Sift in the flour and a pinch of salt. Mix to a dough with your hands - don't handle more than necessary or it will become greasy.
Pat into 2 disks, each 2cm thick. Put one in the middle of one of the circles on the baking paper. Cover the dough with a sheet of cling film, then roll out to a 22cm round, using the circle as a guide. Peel off the cling film and prick the dough all over with a fork. Use your finger and thumb to flute the edges. Transfer, still on the paper, to a baking tray. Chill in the fridge for at least 20 minutes.
Meanwhile, repeat to roll out the second round of dough, then use a cutter to cut a heart shape out of the centre. Chill for 20 minutes.
Bake both biscuits for 25-30 minutes until light golden. Cool on the trays for 15 minutes, then carefully move to wire racks to cool completely.
Beat 50g butter with the icing sugar and vanilla until fluffy. Spread on the uncut biscuit. Spread 75g of the jam on the buttercream. Place the other biscuit on top then carefully fill the heart cutout with the rest of the jam.