Jammie Dodger Cookie Cutter

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While trying my hand at making jam with fresh grapes from the garden, I ended up making it too thick. As a result, spreading it on bread wasn't really an option, but it's perfect for Jammie Dodgers! These are the cutters I designed to make my dodgers. Here is the recipe for the shortbread I used with these cutters: 175g of butter, 75g of caster sugar, and 250g of plain flour. First, cream together the butter and caster sugar, then add in the plain flour and work it all into a ball. Wrap the dough in food wrap and put it in the fridge for at least 30 minutes or freeze it for 10-15 minutes. Next, flour your work surface and take out the dough, rolling it to about 5-6mm thick. Before cutting out the shapes, dip the end of each cutter in flour. Make sure you have an equal number of tops and bottoms! The tops will need to have their middles removed before placing them on a baking sheet and putting them in the oven at 150C for 25 minutes. Once they're done, take them out of the oven and transfer them to a cooling rack. Let them cool completely. When they're cold, take the bottom piece and flip it so that the flat side is facing up. Spread some jam on it, then place a top piece on the jam. If you have jam that's too firm, like I do, heat it briefly in the microwave to soften it before putting it on the biscuit. Store-bought jam will work just as well!