Rhubarb and custard jammie dodgers

Ingredients

Makes about 8 biscuits

For the biscuit dough

  • 60g butter cubed
  • 25g caster sugar
  • 25g icing sugar
  • ¼ tsp fine sea salt
  • 125g plain flour
  • 25g custard powder
  • 1 egg yolk
  • 1 tsp vanilla essence

For the rhubarb jam filling

  • 100g rhubarb
  • trimmed and chopped into small pieces
  • 100g caster sugar
  • ¼ lemon juiced
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Step by step

  1. To make the jam, put the rhubarb, sugar and lemon juice in a pan over a medium heat. Bring to a simmer and cook for 15 mins, or until the rhubarb has broken down and released its liquid, then simmer for another 5-10 mins until thick and jammy. To test it’s ready, run a wooden spoon over the base of the pan – it should leave a trail rather than filling in straightaway. Leave to cool (it will set more as it does), then chill until ready to use. Will keep in a sealed container or jar in the fridge for up to one week.
  2. To make the biscuit dough, put the butter, both sugars and salt in a bowl and beat together until creamy, using a wooden spoon. Add the flour and custard powder and fold into the butter mixture. Add the egg yolks and vanilla and stir until the dough comes together into a ball. Add a little water to bring it together, if needed. Tip the dough out, then wrap and put in the fridge to chill for at least 30 mins.
  3. While the dough is chilling, heat the oven to 200C/180C fan/gas 6.
  4. Roll the dough out on a floured surface to a 5mm thickness. Stamp out as many biscuits as you can using a 6mm round cutter – you should get about 16 in total.
  5. Cut circles or hearts out of the centres of half the biscuits. Place on to a lined baking sheets and bake for 8 – 10 minutes until golden.
  6. Using a teaspoon, place a small blob of jam in the middle of each circle or base biscuit. Spread the jam out – it may squidge out of the sides when sandwiching the biscuits, so don’t go too far to the edge. Place the biscuit with the hole in the centre on top and squeeze together gently.