Mulled Wine Jammy Dodgers

Name: Mulled Wine Jammy Dodgers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Ingredients: 50 mL mulled red wine; 150 g blackberry jam; 125 g unsalted butter, softened; 60 g icing sugar, sifted; 1/2 tsp. vanilla extract; 150 g plain flour, plus extra to dust; 1 tsp. ground allspice; Finely grated zest 1/2 orange; 6 cm round cutter; Small Christmas themed cutter

Teatime just got a whole lot more exciting with these boozy festive biscuits – for adults only! Use any shaped cutter you have to hand for the decoration in the middle.

By Grace EvansPublished: 29 November 2023

Jump to recipe

These biscuits are sandwiched together with a mulled wine jam, perfect for adults to enjoy over the Christmas period! Use any festive cutter to stamp out your shape in the middle.

Advertisement - Continue Reading Below

Yields:

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Cal/Serv:

216

Ingredients

For the filling

50 ml
mulled red wine
150 g
blackberry jam

For the biscuits

125 g
unsalted butter, softened
60 g
icing sugar, sifted
1/2 tsp.
vanilla extract
150 g
plain flour, plus extra to dust
1 tsp.
ground allspice
Finely grated zest 1/2 orange

You will also need

6
cm round cutter
Small Christmas themed cutter

Directions

1. Step 1In a small pan, heat the wine with the jam over medium heat until smooth and combined, whisking occasionally. Increase heat and simmer for 3min until thickened. Set aside to cool at room temperature.
2. Step 2Meanwhile, beat butter, icing sugar and vanilla until pale and fluffy. Add the flour and allspice and zest. Mix until the dough comes together (it will be soft). Form into a flattened disc and chill for 45min or until firm.
3. Step 3Preheat oven to 180°C (160°C fan) mark 4 and line two large baking sheets with baking parchment. Lightly flour a work surface and roll out half the dough until it is 3mm thick. Stamp out 6cm rounds and transfer to one of the lined trays, rerolling trimmings as necessary. Repeat with remaining dough half, but stamp out a further small holly leaf shape in the centre of each round. Make sure you have the same number of plain and stamped circles – you should have about 20 circles in total. If the dough gets too soft as you’re re-rolling, pat into a disc, wrap and chill again for 15-20min.
4. Step 4Bake for 12min or until cooked but barely coloured, then carefully remove the trays and divide the jam mixture between the whole biscuit circles. Leave biscuits for 5min to firm up slightly, then carefully use a palette knife to lift the hole-stamped biscuits on top and press down very lightly. Return the stacks (hole-side up) to one of the baking trays and bake for 5min more. Transfer to a wire rack to cool completely. Store in an airtight tin for up to 5 days (see GH Tip).