Golden, crisp, cheesy shortbread biscuits sandwiched with cool cream cheese and a tangy and spicy chilli jam. My Savoury Jammie Biscuits are a fun addition to afternoon tea.
Savoury Jammie Biscuits
The idea of Savoury Jammie Biscuits came to me a while ago now. All my makes and bakes come into work with me to feed the many people and businesses that are on the same industrial estate as me. Everything is always gratefully received, but unfortunately my actual boss does not like sweet things !!!! Now I completely understand that this kind of thing is utter lunacy, but I really like her and hate that she doesn’t get to enjoy anything that I make, so I always have in the back of my head that I must make more savoury bakes.
Since entering the world of food blogging, I have seen quite a few recipes for homemade jammie dodgers and had added them to my list of “things to make” (if you’d like a recipe for sweet ones then I can highly recommend my lovely friend Jane’s one here ). Then as I was making my usual batch of chilli jam (makes for the best Christmas presents) I thought to myself, “why not use chilli jam and make a savoury jammie dodger”
I toyed around with this idea forever! I was so excited about the idea that I was honestly too scared to make them. What if they turned out to be hideous? What if I couldn’t do them justice? Why ruin a wonderful idea by failing to turn it into a reality? Whilst it was in my head I could walk around feeling clever rather than be faced with the reality that it might actually be a rubbish idea.
Then came the Great British Bake Off Twitter Bake Along and the theme of biscuits, which coincided with two of my blogging friends coming over for afternoon tea so that we could all meet in real life. I thought to myself if ever there was a time to try out my savoury jammie dodger idea, then this was it.
So it was with great trepidation that I finally went for it and I could not be happier with the results.
My favourite feedback was from my sister who said she thought she wouldn’t like them at all, but ended up loving them!
If you have someone in your life who doesn’t understand that sugar and sweets are the best things ever then don’t disown them, just give my savoury jammie dodgers a try xxx
Savoury Jammie Biscuits
(makes around 24 biscuits)
- 170g butter (cold)
- 300g flour
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 170g grated mature cheddar (the stronger the better)
- 1 egg
For the filling
- 250g cream cheese
- a jar of your favourite chilli jam or tomato chutney (personally I make and adore Nigella’s Chilli Jam)
- Mix together the flour, paprika and cayenne pepper and sieve into a large mixing bowl
- Cut the butter into cubes and then add to the flour
- Rub the butter into the flour (eventually it’ll all be rubbed in and it’ll resemble breadcrumbs)
- Mix through the grated cheese, then add the egg and mix it all together until it comes to a dough.
- Wrap the dough in cling film and leave it chill in the fridge for about 15 mins
- After the dough has rested roll it out until it’s about 5mm thick
- Using a 2.5 inch round cutter (6-6.cm) cut out your biscuits. Then in half of them cut out a smaller shape (I’ve used a heart cutter, a snowflake one, or if you don’t have any you could easily just cut out a square or diamond shape with a small knife.
- Place your biscuits on lined baking trays (or I just use silicone baking mats) and put back in the fridge for 30 mins to chill
- At this point you can think about pre-heating your oven to 170C
- Bake the biscuits in the oven for around 35/40 mins, or until golden, switching your trays around half way through the cooking time.
- Take them off the trays to cool on a cooling rack.
- Once cooled these can be stored in an air tight container for a couple of days before filling, or fill as soon as they’re cool.
- To fill simply take a round biscuit then pipe, dollop, spread or smear cream cheese over it. Add a teaspoon of your chosen jam/chutney in the middle and pop one of the biscuits with the holes in it on top.
- Repeat until you’re all done and then serve