These childhood favourite biscuits have been given a lighter and modern makeover. Filled with Streamline Less Sugar Raspberry Seedless Jam, the pretty daisy shaped biscuits will be a real hit with everyone. Complete with a nice cuppa and get the nostalgia flowing!
Jammy Daisy Dodgers
110g unsalted butter, softened 100g caster sugar 1 large free range egg, beaten 1/2 tsp vanilla extract 275g plain flour, sifted 50g-75g Streamline Less Sugar Raspberry Jam
1 Parchment paper line two baking sheets and set aside. Meanwhile beat together the butter and sugar in a bowl until well combined. Beat in the egg and vanilla essence until pale. Gradually fold in the flour to form a ball. Turn out onto a surface and knead lightly until smooth. Shape the dough into a flat disc, cover with cling film and chill for 30-40 minutes. 2 Preheat the oven to 180C/fan 160C/Gas 4. Roll the dough out on a lightly floured work surface to 3mm thick. Using a 8 cm daisy shape cutter or round fluted cutter cut out about 16 daisy shapes. Place on the baking sheets. Then using a 3cm daisy or plain round pastry cutter cut out the centres of 16 of the biscuits. Reroll any excess dough and continue cutting out enough to create 16 tops and bottoms of cookie. Place on the baking sheet and cover with cling film and chill for 10 minutes. 3 Bake the biscuits for 10-14 minutes, or until crisp and pale golden. Remove from the heat and transfer to a wire rack to cool completely. 4 To assemble: spread about 1/2 tsp of Streamline Raspberry Jam on each whole biscuit and then top with a cut out biscuit and sandwich together.