Deck-of-card dodgers

Make these fabulous deck-of-card jammy dodgers for a kids party. Inspired by the book Alice in Wonderland, they’re also perfect for celebrating World Book Day

Prep:15 mins
Cook:12 mins
plus chilling and cooling

Serves 8
Easy

Nutrition per serving

kcal 549
fat 23g
saturates 14g
carbs 77g
sugars 0g
fibre 3g
protein 7g
salt 0.1g

Ingredients

350g plain flour, plus extra for dusting
150g cold unsalted butter, cut into small cubes
90g icing sugar, sieved
2 egg yolks (freeze the whites to use in another recipe)
75g seedless blackcurrant jam
75g seedless raspberry or strawberry jam

Method

Tip the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the sugar and blitz again to combine. Add the egg yolks and 1 tsp cold water, and blitz to form a dough. If it’s too dry, add ½ tsp water. Tip the dough onto a clean surface, shape into a disc, then wrap and chill for 20 mins. Will keep chilled for a day.
Roll the chilled dough out on a lightly floured surface to a large square about ½cm thick. Stamp out 16-20 rectangles using a 6 x 9cm cookie cutter, or cut out using a sharp knife. Stamp or cut out the card deck shapes from the middles of half the rectangles using club, diamond, spade and heart cutters, or a knife. Transfer to two baking trays lined with baking parchment, then chill for 20 mins.
Heat the oven to 200C/180C fan/ gas 6. Put the blackcurrant jam in one bowl and the raspberry or strawberry in another. Stir both to loosen. Bake the biscuits for 10-12 mins until lightly golden, turning halfway through if needed. Cool completely on the trays.
Sandwich the plain biscuits with a card-deck biscuit using the jam – sandwich with blackcurrant for clubs and spades, and raspberry or strawberry for hearts and diamonds. The baked cut-out shapes can be enjoyed as a snack or served alongside the sandwich biscuits. Will keep in an airtight container for up to three days.