A classic British Biscuits just had a lemony revamp! Buttery and so delicate that they melt in your mouth, these Lemon Jammy Dodgers are great with your mid-morning coffee and your afternoon tea!
There are two types of biscuits that get my heart racing: Caramel Digestives and these Lemon Jammy Dodgers. The latter, I love making at home, but only when the temperatures drop. Why? Well, to achieve this extremely delicate melt-in-the-mouth biscuit, the sweet shortcrust pastry I make for these is quite frail and not easy to manage when the temperature is higher than 18C.
So I wait until it’s cold outside, turn the heating off in the kitchen, and get to work!
To start, weigh out plain flour and butter. I use salted butter for almost anything, but if you have unsalted in your fridge, just add a pinch of salt. Use fridge-cold butter for these Lemon Jammy Dodgers. Cold butter doesn’t get blended into the flour fully, therefore contributing to a crispier flakier texture. Cube your butter and add to flour. Rub between your fingertips to make a mixture resembling fine crumbs.
Mix in icing sugar and finely chopped lemon zest. Icing sugar makes these Lemon Jammy Dodgers what they are – they are so delicate they dissolve in your mouth as soon as they touch your tongue. You can, of course, make shortbread with caster sugar but it will have a sandier texture.
Add a large egg yolk and a couple of tablespoons of freshly-squeezed lemon juice and bring everything together in a ball. Don’t knead, and try to work quickly until everything is just combined and holds together. Divide into two, flatten slightly and, wrapped in clingfilm, pop in the fridge for 30 minutes.
Whilst the pastry chills, line two large baking sheets with baking parchment.
When ready to bake, preheat the oven to 160C Fan. Take the pastry out of the fridge onto a floured surface. Flour your rolling pin and roll out thinly to about 2mm thickness. I have to admit, I always add quite a bit of flour whilst rolling. For me, it’s the choice between slightly more flour or the pastry sticking to the surface and the rolling pin. Then having to roll it again and again, therefore, overworking it. I choose to flour! But of course, the official advice is DON’T ADD TOO MUCH flour. Cold kitchen, cold surfaces, and cold hands really help with this!
I use 6cm round cutters to stamp out 60 round discs. Then use a small cutter (1.5-2cm) to stamp out circles in the middle of 30 of the biscuits for the tops. I use a piping nozzle for this.
Pop them into the oven and bake for 12-14 minutes, switching shelves and rotating baking sheets midway through.
For the filling, cream together room temperature butter and icing sugar, until really light and fluffy. You may choose to do this with a wooden spoon or an electric whisk. Transfer into a piping bag, ready for when the biscuits are ready to be filled. Get your lemon curd ready in a separate piping bag. If you only have one, you can just wash it after piping the buttercream.
When the biscuits are ready, take them out of the oven and leave to cool for 10 minutes.
Pipe a circle of buttercream towards the outer edge of the 30 round discs. Grab your lemon curd and pipe a blop in the middle of each of the biscuits. Sandwich the filling with the top ‘ring-shaped’ biscuit. Dust with icing sugar. Your Lemon Jammy Dodgers are ready to be served!
If you wish to stack them for storage, just press any lemon curd poking up in the centre of the biscuit with the back of a teaspoon. Store in an airtight container in a dark cool place for up to 4 days.
Looking for more biscuit ideas? We have you covered:
Melt-in-the-Mouth Lemon Jammy Dodgers
For Lemon Shortbread:
- 170 g salted butter fridge-cold
- 250 g plain flour
- 100 g icing sugar
- 1 lemon zest and 2 tbsp juice
- 1 large egg yolk
For the Filling:
- 80 g butter room temperature
- 80 g icing sugar
- 80 g lemon curd room temperature
- Rub butter into plain flour until the mixture resembles fine breadcrumbs.
- Mix in icing sugar and lemon zest.
- Add an egg yolk and 2 tbs of lemon juice, and bring everything into a ball, making sure not to overwork the pastry.
- Divide into two equal pieces. Flatten them slightly (so it's easier to roll later) and wrap in clingfilm. Pop in the fridge for 30 minutes.
- Whilst the pastry is chilling, line two large baking sheets with baking parchment.
- To make the filling, cream butter and icing sugar together until light and fluffy and set aside for later.
- Preheat the oven to 160°C Fan. After 30 minutes of chilling, take the pastry out of the fridge onto a floured surface. Flour your rolling pin and roll both pieces out to 2 cm thickness.
- Stamp out approx. 60 round discs (we used a 6cm cutter). Then use a small cutter (or a piping nozzle) to stamp out the middles of 30 of the discs for the tops.
- Bake in the oven for 12-14 minutes switching the shelves and rotating baking sheets midway through. Take them out of the oven and leave to cool for 10 minutes.
- Pipe a circle of buttercream towards the outer edge of the 30 round discs, leaving the centre empty for the lemon curd. Then pipe a blob of lemon curd in the middle of each of the 30 biscuits and sandwich with the ring-shaped top biscuit.
- Dust the Lemon Jammy Dodgers with some more icing sugar before serving.