The Cook Book
Home » Written Recipes » Recipes » Desserts » Biscuits & Cookies » Lemon sherbet jammy dodgers Recipe

Lemon sherbet jammy dodgers Recipe

Lemon sherbet jammy dodgers

Ingredients

Ingredients
175g cold slightly salted butter, cubed
250g plain flour, plus extra for dusting
100g icing sugar
zest 1 lemon, plus 1-2 tsp juice
1 large egg yolk
23g pack sherbet (I used Dip Dab)
75g slightly salted butter, at room temperature
250g icing sugar
100g lemon curd

Direction

In a food processor, whizz the butter, flour and a pinch of salt until the mixture resembles fine breadcrumbs. Add the sugar and lemon zest and whizz again. Add the lemon juice and egg yolk and blend until clumps of dough form around the blades. Keep blending, using the pulse button, until larger balls of dough have formed. Tip out the mixture onto a work surface and knead briefly to bring it together in a smooth ball – don’t overwork it or it will be tough. Cut the dough into 2 equal pieces and pat into flat discs, then wrap in cling film and chill for at least 30 mins. Line 2 baking sheets with baking parchment.

Remove the dough from the fridge 15 mins before you’re ready to roll it. Lightly flour your work surface and rolling pin. Unwrap 1 piece of dough and roll it out to the thickness of
a 50p piece. Use a 6cm cutter to stamp out discs (you should get about 15) and transfer to a baking sheet using a palette knife.

Unwrap and roll out the remaining dough to the same thickness. Stamp out 15 discs and transfer to the second baking sheet. Use a small round cutter (about 1cm) or the end of a piping nozzle to stamp holes from the middle of 15 of the biscuits. Loosely cover the trays with cling film and chill for 15 mins. Heat oven to 180C/160C fan/gas 4.

Bake the biscuits for 15 mins, swapping the trays over halfway through. Remove from the oven, leave to cool for 5 mins, then transfer to a wire rack and leave to cool completely.

Meanwhile, make the filling. Place the butter, sugar and half the lemon curd in a bowl. Mash together, then blend with an electric hand whisk. Transfer to a piping bag and snip off the end, making a 1cm opening. Place the remaining lemon curd in another piping bag and snip off the end to make a slightly smaller hole. Dust a little sherbet over the biscuits with a hole in the centre.

Pipe blobs of lemon filling in a ring shape onto each whole biscuit, leaving space in the centre to fill with lemon curd. Fill the middles, then sandwich a sherbet-dusted biscuit on top of each one. Store in a biscuit tin for 3 days.

You May Like

kfc

KFC New Sheriff Kentucky Burger Is The Best From The West

When we talk about burgers one cannot ignore the fact that KFC make the best burgers in town. Yet again KFC is back with a new burger, KENTUCKY BURGER. The new sheriff burger is undoubtedly one of the best creations of KFC up-till now. 

Latest Recipes

Top 10

Chefs Biography

chicken cacciatore one pot with orzo

Chicken cacciatore one-pot with orzo

Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.

Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.

Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season. 

Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.

greek chicken

Greek chicken kebab

In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and some pepper. Add the chicken thighs and mix everything together. Cover and chill overnight. Light a lidded barbecue, then let the flames die down. Once the coals have turned ashen, mound them up on one side. Thread the chicken thighs onto 2 metal skewers – so that both skewers go through each piece of meat – packing the thighs down so that they are really compact. Place the chicken kebab on the side without any coals underneath. Pop the lid down and cook for 45-55 mins, turning regularly, or until cooked through – prise the chicken pieces apart in the centre to check this. Cover the chicken with foil and leave to rest for 20 mins before slicing. (If cooking in the oven, heat to 200C/180C fan/gas 6. Rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.) Slice strips of chicken from the kebab and stuff into pittas, warmed on the barbecue. Serve with Dill yogurt sauce, tomato, red onion & cucumber salad, and crunchy lettuce.

recipe image legacy id 5250 11

White chocolate cheesecake with rhubarb compote

Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform tin with baking parchment. Whizz the biscuits in a food processor until they resemble breadcrumbs. Pour in the butter, whizz briefly again, then tip the mixture into the tin and press down firmly. Bake for 10 mins, then cool. Reduce oven temperature to 140C/fan 120C/gas 1. Wrap a double layer of foil, lined with cling film, around the base and sides of the tin to make it watertight. Break 400g chocolate into a pan, then pour in the cream and heat until the chocolate has melted. Leave to cool slightly. Rinse the bowl of the processor, then blend the cream cheese, eggs and vanilla essence together with the melted chocolate and cream until smooth. Put the tin in a deep roasting tray, then pour in the filling. Half-fill the roasting tray with boiling water, bake for 1 hr, then turn the oven off. Leave to cool in the oven with the door slightly ajar for 1-2 hrs. Lift the cheesecake from the water, discard the foil, then cover with cling film and chill. The cheesecake can be made up to 3 days ahead. Grate the remaining chocolate over the cheesecake before serving. For the compote, heat oven to 180C/fan 160C/gas 4. Mix the rhubarb and sugar in an ovenproof dish. Scrape the seeds from the vanilla pod on top of the rhubarb, then drop in the pod, too. Pour the muscat over, cover with foil, then bake for 30-40 mins, stirring halfway, until the rhubarb is cooked. Leave to cool, then remove the pod. Serve the compote with the cheesecake. The compote can be kept in the fridge for up to 4 days.

Spanish seafood pasta

Spanish seafood pasta

Cook the pasta in lots of water following pack instructions, with the stock cube and half the turmeric or saffron. About 7 mins before the pasta is cooked, tip the chorizo into a frying pan and cook over a medium heat for 5 mins until slightly crisp. Tip out some of the fat, then add the remaining turmeric or saffron, seafood, peppers and peas. Drain the pasta, reserving some of the stock. Tip the pasta back into the pan, add the chorizo and seafood mixture and a splash of the reserved stock, and heat through. Stir in most of the parsley. Serve in warm bowls, with the remaining parsley sprinkled on top.

pork vindaloo

Brazilian pork stew with corn dumplings

Start by getting your biggest flameproof casserole dish and sealing the pork chunks in the oil – they don’t have to be very well browned. Do in batches, then transfer to a plate and tip three-quarters of the onions, the celery, bay and oregano into the dish. Add a splash more oil, if you need, and fry gently until softened.

Tip in the spices, stir for 1 min to toast, then return the pork to the dish. Crumble in the stock cube and stir in the tomatoes, cocoa, sugar, 2 tbsp of the vinegar, the zest and juice from 1 orange, and 3 of the chilli halves. Bring to a simmer, then cover and leave to bubble for 1 hr.

Meanwhile, finely chop the reserved chilli half and mix with the remaining onions, the spring onions, and red wine vinegar and the zest and juice from the last orange. Keep cold in the fridge.?

After 1 hr, stir the sweet potatoes and red peppers into the stew, then re-cover and simmer for another 30 mins.?

When the stew has about 15 mins to go, make the dumplings. Rub the butter into the flour until it resembles fine crumbs, then stir in the cornmeal, bicarb and sweetcorn. Finally, mix in the buttermilk and all but 1 tbsp of the egg to make a soft dough. Season with some salt and roll the mixture into 12 soft dumplings, then roll in a little more cornmeal to coat the tops. Brush the tops with the reserved beaten egg.?

Heat oven to 200C/180C fan/gas 6. Stir the beans into the stew, then taste for seasoning. Sit 6 of the dumplings on top of the stew and the rest on a baking tray lined with baking parchment. Put both in the oven – the stew without its lid – and cook for 25 mins until the dumplings are golden and risen.?

Carry the stew straight to the table, and sprinkle over a little more oregano before spooning into bowls. Serve the extra dumplings alongside for those who fancy another one, and the onion relish.

chicken mushroom risotto

Chicken & mushroom risotto

Heat the butter in a large pan. Add the bacon and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.

Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the rice and cook over a medium heat for 2 mins until the rice has started to turn translucent. Pour in the wine and allow it to bubble away over the heat.

Pour in a quarter of the stock and set a timer for 20 mins. Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.

Stir through the cooked chicken, warm briefly, then turn off the heat. Stir through the Parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra Parmesan, if you like.

Chicken Leek Blue Cheese Pilaf 1b317e5 1

Chicken, leek & blue cheese pilaf

Tip the rice into a large pan with 600ml water, the bouillon powder and bay. Cover, bring to the boil, then reduce the heat and simmer for 20 mins. When the rice has been cooking for 10 mins, heat the oil in a large frying pan or wok, and stir-fry the chicken for a couple of minutes over a medium-high heat until just cooked. Remove from the pan, then fry the leek until starting to colour. Add the courgette, stir-fry for a few minutes more, then add the peas. When the rice is cooked, tip it into the vegetables along with any liquid from the pan. Return the chicken to the pan or wok, then cover and cook for 5 mins more. Stir in the walnuts and cheese, and serve hot.

440 400 seared beef salad with capers mint

Seared beef salad with capers & mint

Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Drain.

Meanwhile, measure all the dressing ingredients in a large bowl and season with black pepper. Stir and crush the herbs and capers with the back of a spoon to intensify their flavours.

Brush a little oil over the steak and grind over some black pepper. Heat a non-stick frying pan over a high heat and cook the steak for 4 mins on one side and 2-3 mins on the other, depending on the thickness and how rare you like it. Transfer to a plate to rest while you carry on with the rest of the salad.

Mix the warm vegetables into the dressing until well coated, then add the lettuce and toss again. Pile onto plates. Slice the steak and turn in any dressing left in the bowl, add to the salad and serve while still warm.

acai bowl

Açaí bowl

Put the açaí powder, frozen berries, banana and ice cubes into a powerful blender with 100ml water. Blitz until smooth, then pour into a bowl and add your choice of toppings.

Easy Lemon Cookies

Easy Lemon Cookies Recipe

Preheat oven to 375 degrees F (190 degrees C). Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended.

recipe image legacy id 871500 11

Cumin-scented chicken curry

Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside. Heat the oil in a large pan over a medium heat – a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour – 10 mins. Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan. Stir the tomato purée into the yogurt, turn down the heat a fraction and swirl the yogurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry – it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.

Most Popular Recipes