Jammie dodgers recipe | delicious. magazine
Eaten plain or dunked in tea, these jammy raspberry shortcake sandwiches have perfect sweet, stickiness and subtle almond creaminess
Ingredients
- For the shortcake
- 110g unsalted butter, softened
- 55g caster sugar, plus extra to sprinkle
- 165g plain flour, plus extra for dusting
- 1 tbsp buttermilk or whole milk
- For the almond cream filling
- 125g marzipan
- 125g unsalted butter, very soft
- 125g seedless raspberry jam (we like Tiptree)
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