Jammie Dodgers

Although they are more respectably known as linzer cookies, raspberry shortcakes or as a jam sandwich, why don't we go with the moniker derived from comic book character Roger the Dodger, and was name-checked by Doctor Who as one of his favourite treats? Jammie Dodgers taste as good as they look - a crisp, thin, buttery shortbread creates sensational melt-in-the-mouth cookies that sandwiches a delicious jam filling peeping through an opening in the top.

Custard powder is your secret weapon for this bake. It shortens up your dough a bit, providing a little extra crunch, and its sweetness marries up the jam and dough for an extra depth of flavour and overall pop to the dodger. If you can't get your hands on custard powder, you can substitute with 60 grams of cornflour, plus 4 teaspoons of vanilla extract and pinch of salt.

Try and keep your cookies nice and thin, as you'll want your jam front and centre. If they're too thick, you might end up with a clunky, dry disappointment. If you don't have any fancy-ass cutters to create the hole for the top layer, the base of a piping nozzle (or anything about 2cm wide) will work just fine.

Whatever flavour jam you have in the back of the fridge should do for the filling (I've gone half blackberry, half plum), but try and use something sans chunks. A thinner spread helps in the sandwiching of your cookie. To keep it from spilling out the sides, spread the jam almost to the edge of the cookie - it will migrate to the sides once you sandwich the cookies together.

To prevent them from going soggy, make sure you bake your cookies until they are nice and golden, and hold off on sandwiching your dodgers up until just before you serve them.