Tana Ramsay's Book on 'This Morning' have you got it?

[chloesmumtoo]

The other day I saw her cooking on there and they mentioned her book. I know they commented on a recipe inside for Jammy Dodgers. I have dd with multiple allergies and so most things I cannot cook her anyway so the book would be of little use to me. However, I just wondered if anyone has got it, if they could post the recipe on here please. It may be ok for dd to have depending on igredients and would be something a bit different for her

Found this on the internet, any good?

Festive jammie dodgers by Tana Ramsay

Ingredients

• 225g unsalted butter , softened
• 100g caster sugar
• 200g plain flour , plus extra for dusting
• 100g ground almonds
• 100g strawberry or raspberry jam (about half a jar)

Easy
Makes 24

Method

1. Put the butter, sugar, flour and almonds into a food processor and whizz until the mixture just comes together and forms a ball. If making by hand, first beat together the butter and sugar, then add the flour and ground almonds. Wrap in cling film and leave in the fridge for at least 1 hr.
2. Remove the dough from the fridge and knead until it is soft enough to shape and roll. Divide into two even-size balls. Sprinkle a little plain flour over your work surface and roll out one ball of pastry. I find it best to start the rolling myself so that it's even, then let the kids finish it off. The dough should be approximately 5mm thick. Using a star cutter (about 6cm wide) dipped in a little flour to stop it from sticking, cut out as many star shapes as you can. Then lightly knead the dough trimmings together and roll out again. Keep going until you have about 24 stars. Carefully place the stars on a baking sheet, making sure you keep them slightly apart.
3. Roll out the second ball of dough the same way. Cut out the same-size stars and place them on a baking sheet. Now cut out a small circle in the centre of each biscuit using a small cookie cutter or the end of a large piping nozzle.
4. Heat oven to 140C/fan 120C/gas 1 and cook the biscuits for 20-30 mins until just golden. Remove from the oven and place on a cooling rack to cool completely. Place a blob of jam onto the centre of the biscuits without the cut-out circle. Be generous - you want the jam to show at the edges as well as the centre. Place the top halves of the biscuits on and push down gently. These will keep in an airtight container for up to 3 days.

Recipe from Good Food magazine, December 2007 .
Per biscuit

141 kcalories, protein 2g, carbohydrate g, fat 10 g, saturated fat 5g, fibre 1g, salt 0.01 g

oh thanks for trying smithy but dd has nut allergy. Sorry, only looked on here today.

I bet those other ones did then from the book. What a pain

I have it and iirc it doesn't have nuts in it. Have made them. back in a mo.

I've got the book, and have never cooked anyting from it. Everything seems fussy ot prepare, and would probably be rejected by atleast 2 DC's.

Are ground almonds a problem?

You know what, that recipe from the Good Food mag is practically identical to TR so someone has been copying!! Better have given a credit!!

NAB, the one in bbc good food mag was by TR.
here

That's okay then! I was annoyed at her passing off a recipe as hers if it wasn't.

I take it back!

BTW I made the biscuits and they are nice but very sweet. Also, in the book it says 5 hours in the fridge for the dough.

I would use less jam if I made them again.