Deck-of-card dodgers (inspired by Alice in Wonderland)
MAKES 8 PREP 15 mins plus chilling and cooling COOK 12 mins EASY V
350g plain lour, plus extra
for dusting
150g cold unsalted butter, cut
into small cubes
90g icing sugar, sieved
2 egg yolks (freeze the whites to
use in another recipe)
75g seedless blackcurrant jam 75g seedless raspberry or
strawberry jam
Tip the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the sugar and blitz again to combine. Add the egg yolks and 1 tsp cold water, and blitz to form a dough. If it’s too dry, add 1/2 tsp water. Tip the dough onto a clean surface, shape into a disc, then wrap and chill for 20 mins. Will keep chilled for a day.
2 Roll the chilled dough out on a lightly floured surface to a large square about 1/2cm thick. Stamp out 16-20 rectangles using a 6 x 9cm cookie cutter, or cut out using a sharp knife. Stamp or cut out the card deck shapes from the middles of half the rectangles using club, diamond, spade and heart cutters, or a knife. Transfer to two baking trays lined with baking parchment, then chill for 20 mins.
3 Heat the oven to 200C/180C fan/ gas 6. Put the blackcurrant jam in one bowl and the raspberry or strawberry in another. Stir both to loosen. Bake the biscuits for 10-12 mins until lightly golden, turning halfway through if needed. Cool completely on the trays.
4 Sandwich the plain biscuits with a card-deck biscuit using the jam – sandwich with blackcurrant for clubs and spades, and raspberry or strawberry for hearts and diamonds. The baked cut-out shapes can be enjoyed as a snack or served alongside the sandwich biscuits. Will keep in an airtight container for up to three days.
PER SERVING 549 kcals • fat 23g • saturates 14g • carbs 77g • sugars 32g • ibre 3g • protein 7g • salt 0.1g