{they said it would be easy} Peanut Butter and Jammie Dodgers

…or “Dammie Jodgers” to Nain Rhosllan.  I can just picture her now. She would be wearing her apron {always wearing an apron, Nain}, drinking tea from the dark grey almost black mugs that they had and would reach up to grab the orange biscuit tub that was always sat on the kitchen window sill, reach in and pull something tasty out of it. Ginger Nuts, Party Rings and “Dammie Jodgers”…and if you were really lucky you’d get one of Taid’s fruit sugar sweets.  I’d do anything for a paned with them both now.  But, that’s not going to happen, so a recipe and a #badparenting story will have to do;

peanut butter and jammie dodgers

…and the Worst Parent Of The Year {But It Was One Hell Of A Busy Weekend!} Award goes to me.  Or should that be us?  Yes, we’ll go with Us.  Here goes *whispers*, Robb didn’t actually get a birthday cake this year…duh, duh…DUUUHHHH!

First year ever this has happened.  BUT he did get a whole batch of freshly made pancakes with a candle on top.  That more than makes up for it, doesn’t it?!  AND we sang to him.

Jammie Dodgers

So, when I spotted the recipe for Peanut Butter and Jammie Dodgers in a newspaper the other week, I {in Doctor Evil style; little finger to corner of the mouth and hearty evil laugh…}, immediately knew who to make these for in order for me to reclaim my Mother of the Year Award…{ha! never going to happen!}.

Jammie Dodgers

Jammie Dodgers

PENBLWYDD HAPUS ROBB!  *clears throat* “Peeenblwwwwwyddd Haaaaaapuuuuss i ti…” and so on.

Jammie dodgers

Recipe below, if you wish to give them a go yourself.

Enjoy.  Especially good with a coffee, i thought.

Although another coffee is needed for that third, though ;)

Recipe:  Makes about 30 Dammie Jodgers

150g butter, softened

100g smooth peanut butter

125g caster sugar

25g light muscovado sugar

1 egg yolk

1 tsp vanilla extract

large pinch of salt

265g plain white flour, plus extra for dusting

about 100g of your favourite jam

In a bowl using a wooden spoon, cream together the butter and peanut butter for 1 minute.  Add both sugars and beat for a further 2 minutes until fluffy.

Add the egg yolk, vanilla and salt and beat until combined, then sift over the flour and mix to form a sot dough.  Knead a couple of times until smooth.

Preheat over to 180/160 for fan or 350/Gas mark 4.  Line two baking trays with baking parchment.

On a lightly floured work surface, roll the dough to a thickness of 3-4mm.  The dough will be quite fragile – if it breaks apart, gently press the crumbly edges back towards the centre, then carefully continue to roll.

Using a 5cm biscuit cutter {I used a star shape one as I lost my circular to playdoh years ago…}, cut out rounds of dough.  Using a heart-shaped stamp, or another small cutter {I used a sharp knife!}, cut a hole from the middle of half of the biscuits.  Place them all on prepared baking trays.

Bake for 8-12 minutes until lightly golden.  Keep a close eye on them – they can turn from golden to burnt very quickly.  Remove from the oven, leave to cool on the trays for 5 minutes then transfer to a wire rack to cool completely.

When cooled, spread a scant teaspoon of jam on the underside of the whole biscuits.  Top each one with a cut-out biscuit and press down lightly.

These will keep in an airtight container for 2 days…unless your name is Robb Lowe and you decide to eat them all within 24 hours.

 Recipe also taken from Homemade Memories : Childhood Treats with a Twist

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