#57 Earl Grey & Blackcurrant Jammy Dodgers

These buttery shortbread biscuits are infused with the delicate citrus and floral notes of Earl Grey tea, perfectly paired with a tangy blackcurrant jam filling.

After weeks of battling acute sinusitis (seriously, whoever said “’tis the season to be jolly” clearly never had a head full of sinus pressure/concrete snot), I’m finally feeling human again and just in time for my birthday this Saturday. Very ready to put 31 to bed.

The timing also couldn’t be better because Christmas is calling, and my kitchen is ready for action. The candles are lit, the shit festive music tunes are on (yes, Mariah is in full voice), and I’m brimming with excitement for this year’s festivities. It's been a very hard year. Like, we all have years like that right?! But this is in the top 2 worst so I'm doing what any other healthy person does, compartmentalize with baking.

And speaking of Christmas, let’s get one thing straight: we hate turkey. There, I said it! Dry, bland, and somehow always needing a week’s worth of leftovers management, it’s the festive bird equivalent of that one relative who always overstays their welcome. So this year, we’re throwing tradition out the window and going full French for Christmas dinner. Think crispy-skinned duck à l'orange, buttery crêpes Suzette, and enough champagne to make even the Scroogiest guest merry. It’s all glamour, no gravy boats.

But before I dive into my Julia Child fantasy, there’s a pre-Christmas treat that’s stolen my heart this year: Earl Grey & Blackcurrant Jammy Dodgers. These little biscuits are everything I adore about this season—comforting, indulgent, and just the right level of fancy. Imagine buttery shortbread delicately infused with the floral, citrusy notes of Earl Grey tea, sandwiched together with a tangy-sweet dollop of blackcurrant jam. They’re festive enough to impress, nostalgic enough to bring a smile, and, best of all, they’re miles more interesting than another shop bought dry mince pie (sorry, not sorry).

These biscuits are the multitaskers of the season. Need a thoughtful edible gift? Check. Something elegant for a festive tea spread? Done. A snack for when you’re elbows-deep in last-minute wrapping paper chaos? Perfection. And let’s be honest, they’re also an excellent way to distract yourself from panicking about whether you can actually flambé those crêpes Suzette without setting off the smoke alarm.

So, pop the kettle on, preheat your oven, and let’s bake some Christmas magic. Because if there’s one thing we can all agree on, it’s that biscuits trump turkey every time.

Earl Grey & Blackcurrant Jammy Dodgers

These buttery shortbread biscuits are infused with the delicate citrus and floral notes of Earl Grey tea, perfectly paired with a tangy blackcurrant jam filling. They're festive, elegant, and deceptively easy to make.

Ingredients

For the biscuits:

• 225g salted butter, softened

• 100g caster sugar

• 1 tsp vanilla extract

• 1 tbsp loose-leaf Earl Grey tea, finely ground

• 275g plain flour

• 50g cornflour

• Pinch of salt

For the filling:

• 150g blackcurrant jam

• 1 tsp lemon juice (optional, for extra tang)

Method

1. Prepare the dough:
   In a large bowl, beat the softened butter and caster sugar together until pale and fluffy. Add the vanilla extract and finely ground Earl Grey tea, and mix until combined.

2. Add the dry ingredients:
   Sift the plain flour, cornflour, and salt into the bowl. Gently mix until the dough comes together. If it’s a bit crumbly, use your hands to bring it into a smooth dough. Wrap it in cling film and refrigerate for 30 minutes to chill.

3. Roll and cut:
   Preheat your oven to 170°C (fan) or 180°C (conventional). Line two baking trays with parchment paper. Roll out the chilled dough on a lightly floured surface to about 5mm thickness.

   Use a round or fluted biscuit cutter (about 6cm diameter) to cut out the biscuits. For half the biscuits, cut out a smaller circle or shape in the middle (e.g., stars, hearts, or a smaller round cutter) to create the "window."

4. Bake:
   Arrange the biscuits on the prepared trays, leaving a little space between them. Bake for 10–12 minutes, or until the edges are just starting to turn golden. Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

5. Prepare the jam:
   While the biscuits cool, gently warm the blackcurrant jam with the lemon juice in a small saucepan over low heat. This makes it easier to spread and adds a slight tang. Allow it to cool slightly.

6. Assemble the biscuits:
   Spread a teaspoon of jam onto the flat side of the whole biscuits. Top with a "window" biscuit, pressing gently to sandwich them together. Dust with icing sugar for an extra festive touch, if desired.

7. Serve and store:
   These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 5 days.