As much as we love running, exercising and eating healthy, it also good to treat yourself once in a while. What better way to do so by baking, so here are is one of our recent delights!
Jammy Dodger Smilies:
These are so simple yet look so effective, a shortbread biscuit with buttercream and strawberry jam filling using some cutters from Lakeland.
- 300g plain flour
- 200g butter, cold
- 100g icing sugar
- ½ tsp of vanilla extract
- 1 egg yolk
- 250g icing sugar, sifted
- 80g unsalted butter, at room temperature
- 25ml whole milk
- a couple of drops of vanilla extract
In a large bowl, rub the cold butter and flour together with your hands until you have a bowl of fine crumbs. Sift in the icing sugar and mix with a wooden spoon until it’s just combined – don’t over-mix it or else it won’t hold it’s shape when it’s baked.
Add in the egg yolk and vanilla and mix until a dough forms – it’ll be a smooth, fairly firm dough that’s slightly sticky to the touch. Place the ball of dough on top of a piece of clingfilm, sandwich with another piece and roll the dough out between the two until flat. Chill the slab of dough in the fridge for 30 minutes and it’ll harden up.
Roll the dough to 1cm thick on a heavily floured surface – this shortbread dough can be sticky, so try to work quickly, keeping it as cool as possible. Using your fluted circle cutter, cut as many rounds as you can, remember to cut both ‘fronts’ and ‘backs’ for each biscuit. The fronts will have your shape/letters cut from the dough, and the backs will be left plain.
Using your shaped cutters, quickly and carefully cut your messages or shapes from the dough. Transfer the cut cookies onto the baking sheet and chill again for 20 minutes. While it chills heat your oven to 170°C/350°F/gas mark 3-4.
Place your biscuits in the oven and bake for 7-10 mins, until they start to just turn golden brown. Set them aside to cool.
To make the buttercream beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
Using a pallet knife on the ‘backs’ spread a generous layer of the butter cream, on the ‘fronts’ the strawberry jam/preserve. Then stick together to make your biscuit sandwich.