Lemon sherbet jammy dodgers

Lemon sherbet jammy dodgers

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(5 ratings)

Prep: 45 mins Cook: 15 mins plus chilling

Easy

Makes 15
Everyone's favourite jam biscuit gets a zesty makeover - sandwich with lemon curd and sprinkle with sherbet for extra zing

Nutrition and extra info

  • unbaked dough only

Nutrition: per jammy dodger

  • kcal151
  • fat7g
  • saturates4g
  • carbs20g
  • sugars13g
  • fibre0g
  • protein1g
  • salt0.1g
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Ingredients

    For the biscuit

    • 175g cold slightly salted butter, cubed
    • 250g plain flour, plus extra for dusting
    • 100g icing sugar
    • zest 1 lemon, plus 1-2 tsp juice
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 large egg yolk
    • 23g pack sherbet (I used Dip Dab)

    For the filling

    • 75g slightly salted butter, at room temperature
    • 250g icing sugar
    • 100g lemon curd

    Method

    1. In a food processor, whizz the butter, flour and a pinch of salt until the mixture resembles fine breadcrumbs. Add the sugar and lemon zest and whizz again. Add the lemon juice and egg yolk and blend until clumps of dough form around the blades. Keep blending, using the pulse button, until larger balls of dough have formed. Tip out the mixture onto a work surface and knead briefly to bring it together in a smooth ball – don’t overwork it or it will be tough. Cut the dough into 2 equal pieces and pat into flat discs, then wrap in cling film and chill for at least 30 mins. Line 2 baking sheets with baking parchment.

    2. Remove the dough from the fridge 15 mins before you’re ready to roll it. Lightly flour your work surface and rolling pin. Unwrap 1 piece of dough and roll it out to the thickness of a 50p piece. Use a 6cm cutter to stamp out discs (you should get about 15) and transfer to a baking sheet using a palette knife.

    3. Unwrap and roll out the remaining dough to the same thickness. Stamp out 15 discs and transfer to the second baking sheet. Use a small round cutter (about 1cm) or the end of a piping nozzle to stamp holes from the middle of 15 of the biscuits. Loosely cover the trays with cling film and chill for 15 mins. Heat oven to 180C/160C fan/gas 4.

    4. Bake the biscuits for 15 mins, swapping the trays over halfway through. Remove from the oven, leave to cool for 5 mins, then transfer to a wire rack and leave to cool completely.

    5. Meanwhile, make the filling. Place the butter, sugar and half the lemon curd in a bowl. Mash together, then blend with an electric hand whisk. Transfer to a piping bag and snip off the end, making a 1cm opening. Place the remaining lemon curd in another piping bag and snip off the end to make a slightly smaller hole. Dust a little sherbet over the biscuits with a hole in the centre.

    6. Pipe blobs of lemon filling in a ring shape onto each whole biscuit, leaving space in the centre to fill with lemon curd. Fill the middles, then sandwich a sherbet-dusted biscuit on top of each one. Store in a biscuit tin for 3 days.

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    Comments, questions and tips

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    AmyH-W
    28th Jul, 2017
    5.05
    I made these for my birthday and they went down really well. I tried a mix with lemon curd in the centre (like the recipe) and some which had and extra pipe of lemon filling rather than the curd in the middle. They're delicious and moreish and very sweet. The mix is a little more crumbly than other biscuit mixtures but it's worth it for the taste. Once they're cooked and assembled they're amazing.
    AnitaJK
    20th Nov, 2016
    These are the nicest biscuits I have ever made. I made a large batch for a charity sale, and they disappeared in no time. Well worth the time spent.
    kennedyd1
    11th Aug, 2016
    5.05
    Yummy biscuits, time consuming but worth it!
    kevbould
    14th Sep, 2015
    3.8
    My wife made these for me, and they were genuinely lovely. She found the bake challenging enough but very doable. She is 8 months pregnant and the enforced breaks to chill the pastry etc really worked well for her,so there was efforts in small bursts. The shortness of the pastry was really very nice, and as they were quite rich with the curd and cream, one biscuit a sitting was plenty to feel like you'd had a treat. Who batch lasted about 3/4 days really well but with company i#,m not sure there'd have been any left after day 1..
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    emoli's picture
    emoli
    25th Aug, 2017
    5.05
    i use the recipe for basic biscuit dough with these biscuits at 180C/160C fan/gas mark 4 for around 15 minutes which i think taste better as it isn't as strongly lemon flavoured. but everyone really enjoys these biscuits and they are delicious
    izzykerr
    3rd May, 2017
    3.8
    These have the potential to be really great - they are very lemony and look very pretty with the icing, but I would definitely do the following differently next time: - Roll the biscuits thicker than a 50p consistency, I would say a £1 or even slightly thicker is best (as they actually seem to appear in the photo). 50p is too thin - my top batch nearly burned (which was fine because in rolling them so thin I had double the quantity!) plus the filling is very sweet/rich so you need something substantial to sandwich the filling between otherwise they are too delicate and the filling is too much. - Keep an eye on them in the oven (especially if you don't have a fan oven) - this may have been a result of having thinner dough but mine only took 12 minutes - after 13 they started turning too brown. - The icing mix is very very stiff. In fact I had to use a drop of milk just to get it all to combine to begin with, even then it took a while of scooping the excess icing sugar back into the mix and then whisking again before I finally had a combined icing. This meant (initially) it was very hard to pipe which meant it was very hard to pipe neatly as per the photo. I would recommend adding a tiny bit more milk just to make the icing slightly looser/more like buttercream icing. Or alternatively, practise piping on some cling film/foil/parchment to get the feel for it but also after about 5 mins of piping the icing naturally because easier to work with because it was wig squeezed a lot and heated under the pressure of my hand, so after about 5 biscuits it was much more workable. Other than this is is a relatively straight forward recipe that doesn't require any fiddly steps or advanced equipment. It does take a lot longer than specified, I'd say closer to 2.5 hours (with cooking time) if you're trying to be neat/careful (I.e for a present). I hope this helps!