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Lemon Sherbet Jammy Dodgers Recipe

Home » Written Recipes » Recipes » Desserts » Biscuits & Cookies » Lemon Sherbet Jammy Dodgers Recipe
Lemon sherbet jammy dodgers

Serving Details

  • Yields: 12-15 cookies
  • Prep Time: 30 minutes
  • Cook Time: 10-12 minutes

Recipe Description

A classic British biscuit with a zesty twist! These Lemon Sherbet Jammy Dodgers are filled with a tangy lemon curd filling and dusted with sugar, making them a delightful treat for any occasion.

Ingredients

For the Biscuits:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Filling:

  • 1/2 cup lemon curd

Instructions

  1. Preheat oven to 190°C (375°F).
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the egg and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  6. Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch.
  7. Cut out circles of dough using a cookie cutter.
  8. Place half of the circles on a baking sheet lined with parchment paper.
  9. Top each circle with a teaspoon of lemon curd.
  10. Top with the remaining circles of dough, pressing the edges to seal.
  11. Bake for 10-12 minutes, or until golden brown.
  12. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  13. Once cooled, dust the cookies with powdered sugar.

Tips

  • For a stronger lemon flavor, add some lemon zest to the dough.
  • You can use store-bought or homemade lemon curd.
  • Store the cookies in an airtight container at room temperature.

Nutritional Information (Approximate per cookie):

  • Calories: 120
  • Fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 15mg
  • Sodium: 50mg
  • Carbohydrates: 15g
  • Fiber: 1g
  • Sugar: 8g
  • Protein: 2g

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