The US premiere of the 2018 Great British Bake Off (aka Netflix’ Great British Baking Show) aired this weekend and that means it’s time for an all new bakealong!
Unlike the schedule I followed for the 2017 season, I’m going to spend three weeks per episode — week one will be on the signature challenge, week two on the technical and week 3 on the showstopper. For the last week of the month, I’ll do a related bake, dish, tip or story.
So without further ado, November will be all about biscuits, starting with the regional biscuit signature challenge.
I love Jammie Dodgers and I’m basing this version on the Shrewsbury biscuit to fit the regional theme.
Jammie Dodgers Recipe
For the biscuit
(makes 24 cookie sandwiches)
- 180g unsalted butter
- 180g caster sugar
- 1 large egg, beaten
- 1 large egg, separated
- Zest of 1 large lemon or 1 1/2 medium lemon
- 360 plain flour (plus up to another 40g and extra for dusting)
- 2 tbsp granulated sugar for dusting
For the filling
- 1 pint fresh strawberries
- 100g granulated sugar (~1/2 cup)
- juice of half a lemon
- 1/4 tsp Kosher salt
- 50ml red wine (I used Bertoli Vino Rosso)
- 50ml water
- sprig of fresh rosemary
OR you can simply use store-bought jam or jelly.
- Instead of dusting the counter with flour when rolling out the dough, I use a square of parchment instead. Doing so, I simply turn the paper rather than lifting and turning the dough.
- For even thickness, use a fondant roller with the thickness guides to roll out the dough.
- If you want a smooth jam, rather than using a potato masher per the steps, blitz in a blender or use an immersion blender. Once pureed, run through a fine sieve to catch an other chunks.
- I used the Bertoli Vino Rosso for its strawberry and raspberry flavors and herb notes. Any fruity, red table wine would work well with the jam.
- Cream butter and sugar until light and fluffy. Add the egg and separated egg yolk.
- Sift in the flour and lemon rind and mix well.
- Knead the mixture on to a lightly floured surface. Dough should be soft, not sticky. If sticky, add remaining flour bit by bit until you get the right consistency. (You can also use this shortbread recipe.)
- Wrap in cling film and rest in the fridge for at least 30 minutes. You can leave it in the fridge up to 24 hours.
If you’re making jam from scratch, I would make it the night before or whilst the dough is resting.
- Dice the strawberries into small cubes. Combine strawberries and the rest of the ingredients in a small saucepan.
- Stir until sugar is dissolved. Simmer on med-low for about 35 minutes, occasionally stir gently to ensure the mixture isn’t sticking or burning. It will thicken as it cooks.
- Remove from heat and fish out rosemary with thongs and discard. Set jam aside; it will continue to thicken.
- Once cool, use a potato masher to almost puree the strawberries and still leave a bit of texture.
- Pre-heat the oven to 400°F/200°C.
- Line baking tray with parchment/baking paper.
- Take dough and roll out to 1/4 inch (6 mm) thickness.
- Cut into rounds using a ~2 inch (5 cm) fluted cutter or your preferred shape. Punch out a hole in the middle of half the biscuits using the large side of the piping tip or a smaller cookie cutter.
- Place full rounds onto the prepared baking trays and bake in the pre-heated oven for about 8 minutes. Check to see if the biscuits are lightly golden brown. If not, return to oven for another 2-4 minutes. Transfer to a wire rack to cool.
- For the biscuits with the middle cut out, bake for 8 minutes as before. At that point, remove from the oven and brush tops with a lightly beaten egg white. Sprinkle with sugar and return to the oven for another 2-4 minutes or until lightly golden brown.
- Lift the biscuits out on to a wire rack to cool.
Sign up for the BFD email list to get notified on the latest tips and receive exclusive recipes!