Lifestyle
My Rhubarb & Rose Jammy Dodger Recipe
By Josie
Summer: 2nd July
I had the idea to adapt a lavender shortbread recipe into a rhubarb and rose jammy dodger recipe, by sandwiching rhubarb jam between rose shortbread, which turned out to be an excellent idea. I’ve now made this recipe many times and it’s super easy and the results are equal parts nostalgic and delicious!
Summer
2nd July
Chef’s Notes
I was thinking about ways to use my homemade (and home-grown!) rhubarb jam when I came across a wonderful lavender shortbread recipe. I had the idea to adapt it into a rhubarb and rose jammy dodger recipe, by sandwiching rhubarb jam between rose shortbreads, which turned out to be an excellent idea. I’ve now made this recipe many times and it’s super easy and the results are equal parts nostalgic and delicious! The recipe makes a fairly small batch, so you may want to double up if you’re making the jammy dodgers for a large group of people.
Ingredients
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- 1 tsp dried rose petals
- 1 tbsp rose water
- 55g caster sugar
- 40g long grain rice
- 115g unsalted butter, softened
- 1 pinch fine sea salt
- 130g plain flour
- 1 tbsp demerara sugar
- A jar of rhubarb jam (homemade is best if possible!)
Method
- Blitz 25g of the caster sugar and the rose petals in a food processor or thermomix and set aside
- Blitz the uncooked rice until it forms a powder, then add to the rose sugar
- Mix the rest of the caster sugar with the butter and salt in a mixing bowl (you can use a freestanding mixer or do this by hand!) until the ingredients are combined
- Add the flour to the mix, along with the rose sugar and mix until combined
- Place your dough in a bowl and leave it to chill in the fridge for at least 15 minutes and preheat your oven to 150C
- Roll out your dough on your worktop (sprinkled with a little flour), then use a cookie cutter to cut out rounds from your dough
- Use a small heart shaped cutter to cut out the centre of half of your rounds (optional!)
- Place your shortbreads on a lined baking tray and bake for 30 minutes
- Allow your shortbreads to cool on a cooling rack, and then spread a dollop of jam over half of the rounds (the ones without the cut-outs), sandwiching the jam with your heart cut-out rounds
