Decadent Sloe Gin Jammy Dodgers Recipe
These Sloe Gin Jammy Dodgers are a sophisticated twist on the British childhood classic, featuring melt-in-the-mouth buttery shortbread. The star is the rich, ruby-red filling made from a sloe gin-infused plum reduction that offers a deep, botanical sweetness.
- Prep
- 30 min
- Bake
- 15 min
- Serves
- 12
- Level
- Moderate
- Per serving
- 185 kcal
Method
In a large bowl, cream together the softened butter and caster sugar until the mixture is pale, light, and fluffy.
Beat in the egg yolk and vanilla extract until fully incorporated.
Sift in the flour and salt. Mix gently until a firm dough forms; avoid overworking the gluten.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
While the dough chills, prepare the filling. Combine the plum jam and sloe gin in a small saucepan over medium-low heat.
Simmer the jam mixture, stirring constantly, for 5-7 minutes until it thickens into a syrupy consistency. Remove from heat and let it cool completely.
Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper.
Roll out the chilled dough on a lightly floured surface to a thickness of about 5mm. Cut out 24 circles using a fluted 6cm biscuit cutter.
Use a smaller heart or star-shaped cutter to remove the centers from 12 of the circles to create the top window pieces.
Place the biscuits on the prepared sheets and bake for 10-12 minutes until they are pale gold but not browned.
Allow the biscuits to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Spoon a small dollop of the cooled sloe gin jam onto each solid biscuit base, then gently press a windowed top piece on over it. Dust with icing sugar if desired.
Notes from the kitchen
Ensure your jam reduction is thick and tacky; if it is too runny, it will soak into the biscuit rather than sitting in the center.
Chill the dough properly to ensure the biscuits hold their fluted edges and decorative cut-outs during baking.
Using a high-quality, craft sloe gin will significantly improve the botanical complexity of the filling.
If the dough becomes too soft while rolling, return it to the fridge for 10 minutes to prevent sticking.
