Hey Lovelies,

Today I am feeling a bit down. I don’t know what happened, but last night on the ward I found myself really struggling. I want to be back at home and working with my outpatient team and family more. I know this is the place for me and where I need to be to get better, but I am really struggling.

That is why today I have decided to use my Sunday bake recipe as a bit of a home comforts one. Normally, I would pick a pudding or a bake that can be enjoyed on just one day with the whole family. But today, I wanted to do a childhood biscuit that will hopefully make your week brighter and happier.

Not quite like a Jammy Dodger, but very much similar, these jammy biscuits will bring a smile to your face every time you eat one:

Ingredients

• 270g Plain Flour
• 1/2 Tsp Baking Powder
• 1/2 Tsp Salt
• 190g Unsalted Butter, Softened
• 150g Granulated Sugar, Plus More for Rolling
• 1 Large Egg
• 1 Tsp Vanilla Essence
• 75g Raspberry, Cherry or Strawberry Jam

Tools

• Two Baking Tins 
• Baking Paper
• Two Mixing Bowls
• Mixing Spoon
• Fork
• Ice Cream Scoop
• Teaspoon

Method

1. Preheat your oven to 180°C / gas mark 4 and line two baking tins with baking paper.
2. In a mixing bowl, whisk the flour, baking powder and salt together. Leave to one side.
3. Using the second mixing bowl, whip the butter and the sugar with a fork until light and fluffy. Then beat in the egg and vanilla. 
4. Slowly mix in the dry ingredients until just incorporated.
5. Using the ice cream scoop, measure 2cm balls and roll in the leftover sugar, then place on to the prepared baking sheets. 
6. Once placed, press a thumbprint into the centre of each ball, about 1cm deep. Fill each print with about three-quarters of a teaspoon of jam.
7. When ready, bake the biscuits for around 15 minutes or until the edges are golden in the oven and leave to cool on the baking sheets once ready. 
8. Serve hot or store them for up to a week in a tightly sealed container lovelies. You will certainly feel jammy knowing they are in your home.