These gluten free Jammy Dodgers (or gluten free Jammie Dodgers!?) are easy to make and great to bake with children. Sweet gluten free biscuits with a sticky jam filling.
Add the butter and caster sugar to a large mixing bowl. Using an electric mixer (or wooden spoon) beat together until pale and creamy.
Add the egg and vanilla extract and beat together until combined. Add the flour and using the a spoon, and then your hands, bring the dough together. If it still a little sticky, add a tiny bit more flour until it is a smooth dough. Shape into a ball, wrap in cling film and chill for 45 minutes.
Preheat the oven to 180'C/Gas 4 and line two baking trays with baking paper. Remove the dough from the fridge and roll out to around 3mm thickness. Using a 6cm fluted cookie cutter, cut out 28 circles from the dough, re-rolling when needed. Place half of the circles on a baking sheet, and from the other half use a small heart-shaped cutter to cut hearts from the centre of the circles. Place these circles on the baking sheet.
Bake the biscuits for 10 minutes, until they are pale and golden. Cool on the baking trays for 5 minutes, remove to a cooling rack and then leave to cool completely.
When you're ready to assemble the biscuits, place 1 tsp of jam in the centre of each circle. Place the biscuits with the cut-out hearts on top and sandwich together.