Get the Par-Tea started with these Rhubarb and Custard Jammy Dodgers. A nostalgic twist on one of the nation’s favourite biscuits, and the perfect way to celebrate the NHS Big Tea today (5th July). Get your cuppa’s ready and grab a biscuit or three. AD
WHY YOU’LL LOVE THIS RECIPE
Nostalgic flavours | Rhubarb and Custard is a British classic that brings back nostalgic memories of childhood sweets. The tart rhubarb and the soft, creamy custard strike the perfect balance and work in such harmony together.
Perfect with a cuppa | The Jammy Dodger is a solid 10/10 dunker. The sandwiched shortbread gives stability so there is less risk of full biscuit disintegration into the tea. Then there’s the custard buttercream and rhubarb jamthat just melt in the mouth.
Baked for a good cause | The NHS Big Tea is a fantastic cause to support, and a brilliant excuse to bake and get together with friends and family. Read more about the NHS Big Tea, what it is, and how you can get involved below.
WHAT IS THE NHS BIG TEA?
The NHS Big Tea is celebrated today (July 5th) and is a national celebration of our amazing and extraordinary NHS staff here in the United Kingdom, who in particular over the last 18 months have gone above and beyond for us and our loved ones.
The 5thJuly also happens to be the NHS’s 73rd birthday so it’s a double celebration and a great excuse to get together with friends and family to raise funds and give the NHS back a little something.
HOW TO GET INVOLVED
To say thank you and to help raise funds to support the NHS, everyone can get involved by hosting their own tea party at home, work, or together with their community. Fundraiser kits are available on the NHS Charities Together website and feature plenty of fun ideas on how you can organise your big tea event.
Alternatively, you can also give a lovely birthday gift to the NHS with a text.
- Take a 5-minute break, pop on the kettle and share a selfie of you raising a cup in thanks to the NHS, using the #NHSBigTea
- Text TEA to 70207 to give £5
- Tag 5 friends to do the same
DODGERS WITH A TWIST FOR NHS BIG TEA
Whether you’re having a tea party or not, these Rhubarb and Custard Dodgers with a twist are the perfect way to celebrate the NHS Big Tea. They can be baked for your fundraising event, or simply baked for you to enjoy with a cuppa.
Rhubarb and Custard is such a nostalgic British flavour that I’m shocked these aren’t an actual thing already. The Rhubarb Jam is “out of this world” delicious and is so easy to make with Silver Spoon Jam Sugar.
To get the custard flavour deep into the biscuit and buttercream the secret ingredient is custard powder. Added in with the flour for the biscuits and mixed with the icing sugar for the buttercream it doesn’t alter the consistency of the recipe at all, just adds epic custard flavour.
PREFER THE CLASSIC JAMMY DODGER FLAVOUR?
I’ve worked with the team at Baking Mad using this great Copycat Jammy Dodger Biscuit recipe as a base for my recipe.
TOOLS YOU WILL NEED
- Food Processor
- Rolling Pin
- Circle cutter
- Extra small heart cutter
- Flat baking sheet
- Non-Stick baking paper
- Palette knife
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I would love it if you tagged me @mykitchendrawer and @BakingMad on Instagram if you make these Rhubarb and Custard Jammy Dodgers. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Rhubarb and Custard Jammy Dodgers
Ingredients
For the Rhubarb Jam
- 200 g rhubarb trimmed and cubed
- 200 g jam sugar I use Silver Spoon
- 2 tbsp juice of a lemon
For the custard biscuits
- 175 g plain flour I use Allinson’s
- 25 g custard powder
- 125 g unsalted butter cold and cubed
- 50 g golden caster sugar I use Billington’s
- 2 tsp vanilla extract I use Nielsen-Massey
For the Vanilla Custard Buttercream
- 125 g icing sugar I use Silver Spoon
- 25 g custard powder
- 100 g unsalted butter softened
- 1 tsp vanilla extract I use Nielsen-Massey
Instructions
For the Rhubarb Jam
- Put the rhubarb, jam sugar and lemon juice in a pan over a medium heat and let the sugar melt gently.
- Bring it to a simmer and cook for 5 mins, or until the rhubarb has started to soften.
- Break the rhubarb up with the back of a fork, then continue to simmer, mixing every now and then for another 5-10 mins until the mixture is thick and jammy. To test it’s ready, drop a small amount onto a plate and leave it to cool for 1 minute, then press your finger into it and if it wrinkles then the jam is ready. If it doesn’t leave it simmering for another minute and test again.
- Leave the jam to cool in the pan, then chill in a bowl until ready to use. The Jam will keep in a sealed and sterilised jar for up to one week.
For the custard biscuits
- Put the flour and butter into a food processor and pulse the mixture together until it resembles breadcrumbs.
- Add the mixture to a large mixing bowl then add the golden caster sugar, custard powder and vanilla extract and mix it all together until it starts to form a dough. I use Billingtons Golden Caster Sugar as it’s buttery flavour and warm golden tones make it ideal for biscuits.
- Bring the mixture together with your hands to form a ball of dough, then wrap it and chill in the fridge for 20-30 minutes.
- MY KITCHEN TIP: Be careful not to over work the dough as this develops the gluten too much and makes the biscuits tough.
- Preheat the oven to 160°C fan (180°C, gas mark 4) and line 2 baking sheets with non-stick baking paper.
- Roll the dough out onto a lightly floured surface to the thickness of about 5mm then cut out 20 circles with a 6cm/5cm cutter. (you will need to re-roll the dough a few times but try to only re-roll twice to avoid over working the dough)
- Lay the biscuits onto the prepared baking sheets and then cut out tiny hearts from the centres of half the biscuits.
- MY KITCHEN TIP: If you think the dough has got too warm, pop the biscuits in the fridge on the baking sheets for 10 minutes and let the butter harden up a bit before baking. This helps the biscuits keep their shape, especially those with the cut-out heart centres.
- Bake for 10-12 minutes, until pale golden, then remove and cool on a wire rack.
For the vanilla custard buttercream
- Put the icing sugar and custard powder into a large mixing bowl with 1tsp vanilla. Nielsen Massey Vanilla Extract is a kitchen cupboard staple in my house and the secret ingredient to help every bake pop with flavour. Not only does it add vanilla flavour, but it also helps enhance the Rhubarb and Custard flavour too. Add the butter and beat together with an electric whisk or wooden spoon until light and fluffy.
- Assemble the biscuits by spreading 1 tsp buttercream onto the rough side of the plain biscuits and top it with ½ tsp rhubarb jam. Place the cut-out biscuits on top then leave them to set for 20-30 minutes before serving.
