The biscuit recipe is basic shortbread, so it isn’t necessary to ice & fill them if you don’t want to or can’t tolerate the suggested fillings. Makes about 24 double layer dodgers, or 48 single layer shortbread
250g salted butter
100g caster sugar
250g plain flour
drop vanilla extract, or zest of 1 lemon – if desired
For butter icing:
150g icing sugar
For glace icing:
Small quantity of icing sugar (if desired)
For jammy/lemony layer:
A small quantity of any jam or lemon curd or similar that is safe for you. A lot of people who are benzoate intolerant WILL react to all types of jam, and to lemon curd and marmalade, but you may be lucky to find something you are safe with. I personally can tolerate lemon curd. Alternatives to try may include the following, but watch carefully for added benzoate preservatives or added fruit that you cannot tolerate:
An apple, rhubarb or pear-based jam
Orange or lemon curd
Any citrus-based marmalade
Oven to preheat 160C
Mix butter and sugar until pale and creamy. Add vanilla, and mix. Gradually add flours, mixing briefly between each addition.
Flour your hands and gently knead until just smooth (try not to over mix). Wrap your dough in cling film and refrigerate for approx 1 hour.
Take out of fridge and gently knead until workable. Roll out to approx 6mm thick. Cut out with a 4 or 5cm biscuit cutter. Then, cut out a small central hole in half of the biscuits, so that you have an equal amount of bases and tops. Place on baking sheets lined with parchment and bake for 15-20 minutes until golden brown. Once out oven, leave on trays for a couple of minutes to firm up, then gently transfer to a cooling rack.
Optional steps if you wish to make dodgers rather than shortbread:
Once completely cold, drizzle the tops with glace icing (icing sugar mixed with a tiny amount of water, until right consistency). Make a small amount of butter icing, using approx 50g softened butter, mixed with around 150g icing sugar and a drop of slightly cooled boiled water. If too stiff, add more water, if too runny, add more icing sugar.
Then, dab a small amount of jam or lemon curd onto middle of bases only. Place butter icing into a piping bag, and swirl a small amount around the jam/lemon curd. Gently place top layer on to create a sandwich.
This recipe was shared by a friend on the Oral Crohns facebook group, and has been adapted from a book called Bake & Decorate, by Fiona Cairns.