Written By Catherine Parrott

EQUIPMENT:

  • 160c°

  • Piping Bag

  • Cookie cutters (You can use whatever you like, just ensure you have a small cutter for the middle to create the iconic dodger shape!)

INGREDIENTS:

Biscuit Dough

  • 180g Plain Flour

  • 25g Semolina

  • 2g Salt

  • 100g Caster Sugar

  • 100g Cold Cubed Butter

  • 1 Whole Egg

  • 50g Raspberry Jam 

    Vanilla Buttercream

  • 50g Unsalted Butter

  • 50g Icing Sugar

  • 1 tsp Vanilla Extract

    METHOD:

Right. Baking logic dictates we start with making the dough, and today logic prevails.

MARBLED JAMMY DODGERS

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Catherine Parrott
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