Blackberry-bay leaf jammy dodger cookies

Based on 7 ratings

Ruby Goss

Editor at Kitchen Stories

instagram.com/ruby.goss/

“I don’t have a huge sweet tooth, so to me this is a perfectly balanced version of the quintessentially British jammy dodger: a rich, lemony shortbread cookie sandwich evened out by not overly-sweet blackberry jam. The jam filling is inspired by Lillie O’Brien of London Borough of Jam’s delicious jars of blackberry and bay leaf jam. Her book ‘Five Seasons of Jam’ is full of so many intriguing flavor pairings which I’d highly recommend for inspiration! Now where’s your cup of tea?”

Difficulty

Easy 👌
60
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
350 g blackberries
bay leaves
lemon
150 g unsalted butter (soft)
100 g caster sugar
250 g flour
50 g starch
150 g sugar
2 tsp lemon juice
confectioner’s sugar (for dusting)
blackberry (for serving)
Metric
Imperial

Utensils

  • fine grater
  • bowl
  • hand mixer with beaters
  • plastic wrap
  • citrus press
  • pot (small)
  • cooking spoon
  • fork
  • oven
  • baking sheet
  • cookie cutter
  • apple corer

Nutrition per serving

Cal
414
Protein
4 g
Fat
16 g
Carb
62 g
  • Step 1/5

    Zest the lemon. Add softened butter and caster sugar to a bowl and beat with a hand mixer until light and fluffy, approx 5 min. Fold in the lemon zest. Add flour and starch. Continue mixing until fully combined. Wrap in plastic wrap and leave in the fridge to chill.
    • lemon
    • 150 g unsalted butter (soft)
    • 100 g caster sugar
    • 250 g flour
    • 50 g starch
    • fine grater
    • bowl
    • hand mixer with beaters
    • plastic wrap

    Zest the lemon. Add softened butter and caster sugar to a bowl and beat with a hand mixer until light and fluffy, approx 5 min. Fold in the lemon zest. Add flour and starch. Continue mixing until fully combined. Wrap in plastic wrap and leave in the fridge to chill.

  • Step 2/5

    To make the blackberry and bay jam, first juice the zested lemon for the required amount. Add blackberries and bay leaves to a heavy-based saucepan over low heat. Let cook approx. 5 min. or until juicy. Increase heat to medium and gradually add in the sugar and lemon juice. Stir well. Bring to a boil, then continue to cook on medium heat for approximately 20 min. Once most of the liquid has evaporated, mash the jam with a fork to break up the blackberries, then transfer to the fridge to cool.
    • 350 g blackberries
    • 150 g sugar
    • 2 tsp lemon juice
    • citrus press
    • pot (small)
    • cooking spoon
    • fork

    To make the blackberry and bay jam, first juice the zested lemon for the required amount. Add blackberries and bay leaves to a heavy-based saucepan over low heat. Let cook approx. 5 min. or until juicy. Increase heat to medium and gradually add in the sugar and lemon juice. Stir well. Bring to a boil, then continue to cook on medium heat for approximately 20 min. Once most of the liquid has evaporated, mash the jam with a fork to break up the blackberries, then transfer to the fridge to cool.

  • Step 3/5

    Remove dough from fridge, dust your surface with a little flour, and roll out dough to about 0.5-0.7 cm thick. Use a round cookie cutter to press out rounds. Use a 2cm-wide cutter or an apple-corer to press out circles into the centre of half of the cookie rounds. Place on a baking sheet, transfer to the oven and bake at 180°C/350°F  for approx 12 - 15 min. or  until the edges just begin to brown. Remove and let cool.
    • oven
    • baking sheet
    • cookie cutter
    • apple corer

    Remove dough from fridge, dust your surface with a little flour, and roll out dough to about 0.5-0.7 cm thick. Use a round cookie cutter to press out rounds. Use a 2cm-wide cutter or an apple-corer to press out circles into the centre of half of the cookie rounds. Place on a baking sheet, transfer to the oven and bake at 180°C/350°F for approx 12 - 15 min. or until the edges just begin to brown. Remove and let cool.

  • Step 4/5

    Place on a baking sheet, transfer to the oven and bake at 180°C/350°F for approx 12 - 15 min. or until the edges just begin to brown. Remove and let cool.

  • Step 5/5

    Add spoonfuls of blackberry jam to the full cookie rounds. Press a cut-out cookie round onto the top of each, twisting them on slightly to spread out the jam. Dust lightly with confectioner’s sugar and fill the holes of the cookies with one fresh blackberry, if desired. Enjoy!
    • confectioner’s sugar (for dusting)
    • blackberry (for serving)

    Add spoonfuls of blackberry jam to the full cookie rounds. Press a cut-out cookie round onto the top of each, twisting them on slightly to spread out the jam. Dust lightly with confectioner’s sugar and fill the holes of the cookies with one fresh blackberry, if desired. Enjoy!