Strawberry and Lemon Myrtle Dodgers
Time: 1 hour
Serves: 12 Biscuits
Jo Barrett grew up in Melbourne and can’t remember a time when she didn’t love cooking. With a background in bread and pastry from Tivoli Road, and kitchen experience from Movida and Long Short Café, she leads the Oakridge Kitchen as Co-Executive Chef. Drawing inspiration from Australian native ingredients and the natural beauty that surrounds her at Oakridge, Jo strives to minimise waste, employing creative methods to get the most from every ingredient.
This month Jo shares her Native Strawberry and Lemon Myrtle Dogers, which are the perfect afternoon treat to enjoy!
Biscuit
- 250g Plain Flour
- 110g Icing Sugar (powdered sugar)
- 200g Butter softened
- 2 Egg Yolks
- 1 Vanilla Pod, de-seed
- Pinch of Sea Salt
Filling
- 300g Strawberry Jam
- 1.5 Tsp Lemon Myrtle Power
Jo Barrett grew up in Melbourne and can’t remember a time when she didn’t love cooking. With a background in bread and pastry from Tivoli Road, and kitchen experience from Movida and Long Short Café, she leads the Oakridge Kitchen as Co-Executive Chef. Drawing inspiration from Australian native ingredients and the natural beauty that surrounds her at Oakridge, Jo strives to minimise waste, employing creative methods to get the most from every ingredient.
This month Jo shares her Native Strawberry and Lemon Myrtle Dogers, which are the perfect afternoon treat to enjoy!
- Using a stand mixer fitted with a paddle, cream the butter, vanilla seeds and icing sugar until pale and fluffy.
- Add the flour and yolks. Mixing on a low speed to form a sough, for about 2 minutes.
- Shape the dough into a flat disc, wrap and refrigerate.
- The pastry is high in butter so it will be very soft. It is important to chill the pastry for at least an hour.
- Remove the pastry from the fridge and allow to rest at room temperature for 15 minutes. Roll the pastry out on floured greaseproof paper until it is 1cm thick.
- Cut pastry into circles (10cm in diameter), than with a cutter of your choice, cut the centre out of half of the circles, 50% will be bases, and 50% will be the tops.
- Pop into the fridge for 30 minutes. Preheat the oven to 170 degrees. Remove the biscuits from the fridge and place into the oven. Bake for 12 – 15 minutes until golden brown and cooked through. The tops will be cook quicker than the bases.
- Once cooked remove from the oven and cool before removing from the baking trays.
- Whilst the biscuits are cooling, mix the Lemon Myrtle into the jam.
- Spread the strawberry and Lemon Myrtle jam over the base biscuits and sandwich together with the top. Sprinkle with a little icing sugar and more Lemon Myrtle.
Recipe Credit: Chef Jo Barrett