Deck-of-card dodgers
Make these fabulous deck-of-card jammy dodgers for a kids party. Inspired by the book Alice in Wonderland, they’re also perfect for celebrating World Book Day
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Prep:15 mins
Cook:12 mins
plus chilling and cooling - Serves 8
- Easy
Nutrition per serving
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kcal 549
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fat 23g
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saturates 14g
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carbs 77g
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sugars 0g
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fibre 3g
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protein 7g
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salt 0.1g
Ingredients
- 350g plain flour, plus extra for dusting
- 150g cold unsalted butter, cut into small cubes
- 90g icing sugar, sieved
- 2 egg yolks (freeze the whites to use in another recipe)
- 75g seedless blackcurrant jam
- 75g seedless raspberry or strawberry jam
Method
Tip the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the sugar and blitz again to combine. Add the egg yolks and 1 tsp cold water, and blitz to form a dough. If it’s too dry, add ½ tsp water. Tip the dough onto a clean surface, shape into a disc, then wrap and chill for 20 mins. Will keep chilled for a day.
Roll the chilled dough out on a lightly floured surface to a large square about ½cm thick. Stamp out 16-20 rectangles using a 6 x 9cm cookie cutter, or cut out using a sharp knife. Stamp or cut out the card deck shapes from the middles of half the rectangles using club, diamond, spade and heart cutters, or a knife. Transfer to two baking trays lined with baking parchment, then chill for 20 mins.
Heat the oven to 200C/180C fan/ gas 6. Put the blackcurrant jam in one bowl and the raspberry or strawberry in another. Stir both to loosen. Bake the biscuits for 10-12 mins until lightly golden, turning halfway through if needed. Cool completely on the trays.
Sandwich the plain biscuits with a card-deck biscuit using the jam – sandwich with blackcurrant for clubs and spades, and raspberry or strawberry for hearts and diamonds. The baked cut-out shapes can be enjoyed as a snack or served alongside the sandwich biscuits. Will keep in an airtight container for up to three days.
