Jammy Dodgers

Method

1. Pre heat oven to 190C/170fan/gas 5.
2. To make the biscuits: mix together the butter and sugar in a bowl with a wooden spoon until well combined. Add the egg and vanilla, and continue to beat by hand until fully incorporated.
3. Add the flour into the mixture and fold together until fully combined.
4. Shape the dough into a ball and then gently flatten it into a disc for easier handling and place discs of dough onto a floured sheet of baking parchment, Ensure the dough has an even thickness of around 5mm, Place parchment sheet with discs onto baking tray and chill in fridge for 10 mins until firm.
5. Once firm press out your biscuits using a 6cm flower-shaped cutter (you could use any shaped cutters to make these). You will need 16 biscuit bases and 16 biscuit tops, with small holes or flowers of around 3cm cut out of the tops.
6. Arrange the cut shapes on 2 baking trays lined with baking parchment and leave to cool in the fridge for 10 mins.
7. Bake chilled biscuits in oven for 7 mins, once baked sprinkle the tops with caster sugar and return to oven for a further 5 min, remove and cool on a wire rack.
8. Spread Folláin Nothing But Fruit Strawberry Jam on the cooled bottom biscuits and cover with top biscuits, sandwhiching them together.
9. These will keep for 2-3 days in an airtight container.