Mother’s Day Rosy Dodgers
Bet you’ve never heard of rosy dodgers before!
We challenged Head Gardener (and excellent baker) Ned to come up with a unique recipe for Mother’s Day, so he promptly put on his rose-tinted glasses and came up with this delicious bake.
Inspired by childhood favourite Jammie Dodger biscuits, this delightfully grown-up version has a layer of rose-petal jam sandwiched between almond biscuits, topped with a sprinkling of sugared rose petals.
It’s the perfect maternal treat, and guaranteed to keep Mum in your good books for days to come.
Happy baking!
Ingredients
- 1 tbsp dried rose petals
- 100g caster sugar
- 75g butter
- 115g self raising flour
- 75g ground almonds
- Rose petal jam
Recipe
- Grind 50g of sugar with the rose petals and set aside
- Blitz the remaining sugar, butter, flour and ground almonds together into a dough.
- Roll out the dough on a floured surface and cut into biscuit-sized rounds. Using a star-shaped cutter, press out the centres of half of the rounds. Re-roll the trimmings and cut out more rounds until the dough is finished.
- Place the rounds on a baking tray lined with baking paper and bake for 12-15 minutes at 180 degrees until pale gold. Allow to cool, then spread the complete rounds with a thin layer of rose petal jam. Place the star-cut rounds on top and press together gently.
- Sprinkle the biscuits with the ground rose petal sugar and serve up to deserving Mums!
