I suppose you could say this is my version of the childhood favourite named after Rodger the Dodger from the Beano comics. A delicious buttery and crunchy shortbread with some raspberry jam sandwiched between. Easy to make and a winner both children and adults. .
Makes around 15 biscuits. You will need some biscuits cutters. I used an 8cm round cutter and blossom cutter for the centres I had from a decorating kit. You can make them with fluted cutters, hearts or stars, just make sure you don’t take too much of the centre out or it will break.
Unsalted Butter – 300g (chilled and diced)
Caster sugar – 150g
Plain Flour – 320g
Rice flour – 100g (If you don’t have this, I have given an alternative recipe in my tips below)
Salt – A pinch
Vanilla extract – 1 teaspoon ( you can leave this out if you would rather a more traditional flavour)
Raspberry jam – About 200g
Line two large baking trays with some parchment paper.
Place the butter into a large mixing bowl and beat a little to soften, then add the sugar (and vanilla if using) and beat until incorporated fully.
Sift the flours together into a medium bowl with a pinch of salt and add to the butter and sugar and mix until it comes together. Be careful not to knead it too much or you will over work the gluten in the flour and the biscuits will become tough and chewy.
Place the dough onto a floured surface and roll out to 1/2 cm thick. Keep it well floured underneath and onto, remembering to flour the rolling pin. Cut out your shapes and place them on your tray with a few cm’s spacing between each. You want to take a smaller cutter and take the centre out of half of your biscuits, these will be your tops. Keep the little centres and bake them as well, I always like to have them as little biscuits to have with a coffee. Now place them in the fridge to chill for about 30 minutes. In the meantime preheat your oven to 170°c.
Place the biscuits in the oven and bake for 13-15 minutes. You want them to be a very light golden, not too dark as they will still colour a little on the tray as you cool them. Sprinkle the tops with caster sugar when you take them from the oven.
As they are cooling, spoon your jam into a small saucepan and place on the stove. Heat the jam until boiling, stirring occasionally to stop it from burning. Then take off the stove to cool a little and when the cookies are cooled place a teaspoon of jam on each of the bottoms, spread a little but not too close to the edges and sandwich together with the tops. (I usually turn the bottoms upside down to spread the jam on as its a flatter surface).
A few tips:
– This shortbread recipe is also great as plain shortbread biscuits I would advise to just to roll it a bit thicker and you will then have to bake a few minutes longer until light golden.
– If you have an electric mixer or processor you can use this. Alternatively, just use a wooden spoon and some good old elbow grease, my gran didn’t have a mixer and her baking was lovely . It was always lacking in the butter and sugar area, however, because I used to eat this mix before she had the chance to add the flour. Disgusting child I was!
– Rice flour is really only used to add a nice crunch to the texture. If you can’t find any in your supermarket, here is a simple recipe that will work just as well, made with the same method as above:
Unsalted Butter – 240g
Caster Suger – 140g
Plain Flour – 330g
Salt – A pinch