Jammie Dodger Cheesecakes

I have become rather interested in synchronicity lately after watching the program ‘Touch on’ on Sky 1. Synchronicity is a term used by Carl Jung to explain that the events that happen in our lives are not an accident or coincidence as everything happens for a reason. We have all had times when you go to ring or text someone and before you get to do it they ring or text you. The moment when you are in a real hurry and you drive into a car park and someone drives out just at the right time (OK that never happens to me) but those are very simple examples of synchronicity. I think the Jammie Dodger Cheesecakes I created are an example of synchronicity at work that day for me.

Jammie Dodger Cheesecakes

They began creation in my mind a few months ago when I spottted mini oreo cheesecake’s on the wonderful Grace’s Sweet Life but I never got around to making them. Not until this weekend when the order of the Cosmos (or whatever you believe in) decided that I was going to create them. Firstly the universe made sure Jammie dodgers were on offer so I had multiple packets as they are not a biscuit I buy as they are quite pricey. The cream cheese I had ordered for something else a long time ago which sat folornly waiting to be used decided it would leap out of the fridge at me. The raspberries ordered for a raspberry bakewell cake never arrived ( I was so gutted) so my baking plans for the weekend were ruined (or so I thought)

Jammie Dodger Cheesecakes

The roughly drafted recipe from months ago fell onto the kitchen floor and I realised that now was truly the time. I opened the dodgers with a sense of purpose and began to count the biscuits and this is where I hit my first problem. I assumed there would be 12 in a packet in my rough recipe (always the optimist) to find there was only 8! Dejected I took one dodger, hovered it by my mouth in a knee jerk must have comfort food type reaction. As I grumbled about it all being wrong – blah blah blah, my Son walks in. He hears me moaning and says ‘I’ll just work out the correct ratio for you Mum, give me a pen’. Umm did that really happen?

Jammie Dodger Cheesecake

I needed 92g of cream. Guess how much was left over after the turkish delight cake? Yes exactly 92g and for some unknown reason I did not throw it away although I would normally as I don’t eat cream unless it is in something. The scaled down cheesecake mixture by my Son could not have been more of a perfect fit if it tried. These were meant to happen and I am so glad they did as they are bliss.

Jammie Dodger Cheesecake

I love that you can see the splat on the dodger and the jammy heart through the paper which again is a miracle as I have baked these again and it didn’t happen (I think as I did not push them fully down into the tin in my haste). Thanks to synchronicity my family all raised their little Jammie Queen’s to the sky and admired the splat before sending them on their final journey. I don’t think I can even express how much I love it when baking and synchronicity come together.

Jammie Dodger Cheesecake

So whether you believe in synchronicity or not I feel it has a lot to play in my life and I am certainly looking out for the signs. They are there you see as when I was photographing these on instagram I ended up having a conversation with Butcher Baker who I have not spoken to too for ages who was in the throws of writing a fantastic post on how to make Jammie dodgers and had sent me a message. The World as they say works works in mysterious ways so why not slow down and listen to the baking messages you get. What have you been told lately?

Jammie Dodger Cheesecakes

Let me know your synchronicty / coincidence stories – be it life or baking! I truly find it fascinating.

1 packet of Jammie Dodgers (8 biscuits)
1 packet of mini Jammie Dodgers (optional for topping)
272g cream cheese
67g vanilla sugar (or use caster sugar)
1 egg (room temperature)
1/2 tsp vanilla extract (or 1 tsp if not using vanilla sugar)
92g single cream (any cream will work fine)
2 tbsp of strawberry jam (optional as a filling to the cheesecake)

1. Preheat oven to 275f / 135 C / 115 fan
2. Pop a jammie dodger upside down (splat faces down!) so you have the jam centre facing downwards in muffin cases and in a muffin tin x 8
3. Beat together cheese and sugar
4. Dizzle in the egg and mix
5. Ad the cream and mix – add in the vanilla extract and give a final mix
6. Pour mixture into the cases on top of hte jammie dodger until each is near the top
7. Warm the jam so it is runny and easier to pour (about 20 seconds in the mircowave)
8. Add a dollop of jam to centre of each cake and swirl
9. Add one further dollop of jam in the centre so they look like a jammy dodger
10. Transfer to the middle shelf of the oven and bake for 11 minutes and then rotate the tin 180 degrees. Bake for a further 11 minutes (approx your oven may vary). There will be some wobble to the cheesecakes but the mixture will not be runny when it is done.
11. Leave cheesecakes to cool in the tin and then transfer (still in the tin) to the fridge overnight for best results. Do not try to admire the splat at the bottom as it will end in disaster just trust it is there (ifd you pushed it down enough) and enjoy the thrill of seeing it tomorrow when you salute the sky with your new Queen of cheesecakes.  If it does not appear then blame it on synchnocity playing with you.
12. Top with cream and a mini dodger if you wish.


Jammie Dodger Cheesecake

Coming soon: pay day cake 4 is in development and a little clue there is less cake this time. Other than that I have no idea I’m just going to see what happens.

Clementine and Cardamom Shortbread

I baked some delicate clementine shortbread with a hint of warming cardamom and drizzled with chocolate to warm up the Football Mothers who diligently and proudly stand in all weathers every weekend to watch their sons.  It’s cold already as I sit here and I can’t feel my feet, my fingers are slow at typing, nose is occasionally dripping on the keyboard.  This is before I go to the windy, sub-zero micro climate of the football field where shivering is obligatory and all sense of fashion is replaced by anything thermal and woollen. 

cardamom and clementine?  Don’t worry the cardamom is there to boost the clementine flavour and gives a warming dimension which is delicate and not overpowering.  These  just melt in your mouth leaving a warm burst of citrus as an after taste.

The football testers enjoyed the shortbread out on the cold windy pitch and scarves were ceremoniously pulled down from mouths for a few minutes.  Apparently cardamom is very good for men said Mum1 with a raised eyebrow. 

The original recipe is adapted from Nigella Lawson here

100g icing sugar
200g plain flour
100g cornflour
200g very soft unsalted butter
Seeds from 1 vanilla pod
Zest of two clementines
6 cardamom pods
Dark chocolate for drizzling (optional)

1. Preheat the oven to 160°C/gas mark 3.
2. Add the icing sugar, plain flour and cornflour into the bowl of a food processor and give it a quick run to ensure there are no large lumps
3. Add the butter and vanilla seeds to the mixture (keep the pod to your make own vanilla sugar or vanilla essence)
4. Mix again until the mixture begins to form into a clump or ball ( a few minutes do not  overmix). Tip the mixture into the a greased tin and level with a spoon or palette knife. 
5. Cut the shortbread into slices to make fingers and prick each finger three times with a fork. 
6. Place in the oven and bake for 20-25 minutes.  The shortbread should be pale and perhaps a  little golden around the edges. 
7. Remove from the oven and let cool for 10 minutes before the fingers as they will have tried to merge back together.  Leave shortbread in the tin to cool before removing as they are very crumbly and need to firm in my experience.
8. Drizzle with melted chocolate and scatter grated zest on top for decoration.

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Melting moments and all that Jazz

 Melting Moments
Trio of Melting Moments
Image of Melting MOments

Trio of Moments

Have you ever have one of those weekends where you know you want to bake something but for the life of you, you can not decide what that is exactly? You leaf through foodie magazines or perhaps do a CSI style investigation of the baking underworld on the internet.  This is where you would find me that Saturday morning; wandering up and down the empty tumbleweed aisles of my baking mind and having a conversation with myself or at least I hope it was with myself?
Coffee Shop of Indecision
In my head I was in baking land stuck inside the coffee shop of indecision. Mrs Stollen was making my coffee mocha to go her flaked almond earrings dancing below her ears as she frothed the milk looking at me with her deep curranty fixed eyes. Her glaze broke as she turned her head to see what accompanied the drifting sound of click clacking heels. Opened mouthed we both see Miss Tart au Citron strutting past the window, she flicks back her golden Mary Berry limited edition lemony locks in what only can be described as a perfected ‘playing hard to get’ move. Sucking noises from across the room alert me to little Miss Sticky Toffee Cupcakes.   She is seductively licking her swizzle sugar stick with the flair of an adulteress that had not been let out in a while. The moment breaks as Mrs Stollen slams down my coffee mocha and I suddenly find myself back in my kitchen with coffee down my PJ’s and as I wipe it off I think to myself ‘Sod the lot of them’.
Mince Pies for Joanna Yeates Event

Join in today

Twitter Induced Hysteria
The morning was crazy; my mobile doing an anticipative jig on the worktop signalling email messages and twitter

updates as the online world had woken up and was in a good mood.  The internet seekers out there seemed to like my post about raising a mince pie in memory of Joanna Yeates.  I began praying the post would make it to 50 hits, then 100 and by 150 I was experiencing a cross between a hot flush and vibration white finger from excessive pressing of the F5 (refresh page) key. On a normal Saturday a fresh post might get 10 views so when this post hit over 200 in a few hours I was out of my comfort zone to say the least. ‘Hats off to the pro bloggers I think I would need extra strong hospital pants, super strength deoderant and vallium if I had to do that every weekend’ 
Full Cast LIne Up

Full Cast Line Up

All that Jazz
I was having a full on ‘oh my god I just don’t believe it!’ moment in true Victor Meldrew style when I realised that ‘moment’ was quite literally the baked good I was looking for.  It had to be the Melting Moment biscuit which I had first laid eyes on as I watched Mary-Anne Boerman bake them on the Great British Bake Off (week 4).  One look and I was captivated so much so a few months later they were still dancing in and out of my head doing a full cast encore and showing their frilly biscuit skirts. These little ladies with their patterned costumes and billowing fluttery buttercream must have been working that morning whilst I was in the coffee shop of indecision. Most likely they were on stage provocatively shimmying until their garters broke whilst crooning a rendition of ‘all that jazz’. If these biscuits could talk they would say ‘Start the car I know a whoopee spot’.

Pout for me ladies

Better Than Tap Dancing Rouged Knee Ladies with PMT
With the baking target now locked firmly in sight despite being in the midst of twitter induced hysteria a sense of calmness finally flooded over me as I started to create the full cast ensemble of melting moments.   Once piped on the tray these little lovelies only take 15 mins to cook and are far less hassle than a stage full of tap dancing rouged knee ladies with PMT.  These speedy biscuits don’t waste lots of precious weekend moments to make.  Even though they did not take long to complete by the time I had got around to photographing them my poor family had to wait until Sunday evening until they were allowed to eat them but you don’t have to be so mean!  These biscuits are truly seductive and in true Chicago style their taste plays fast and loose on your taste buds so love these melting moments and all that baking jazz!
Enjoy x
Stacking Trio of biscuits

I still can't see the whoopee spot? Lift me higher...

Makes approx 16
Cooks in 15 mins
Prep 45 mins

Ingredients (recipe taken from Good Food Online)

350g unsalted butter (room temperature)
80g Icing sugar
300g plain flour
50g Cornflour
25g Cocoa powder
1 tsp vanilla extract

White and Milk Chocolate Buttercream Filling
125g Butter
170g Icing sugar
60g of milk chocolate
60g of white chocolate

Melting Monments

View from the VIP Box

Heat the oven to 180C / Gas 4 / Fan 150c
  1. Grease and line two baking trays
  2. Beat together butter and icing sugar for the biscuits for 5 minutes until creamy using a stand or hand mixer
  3. Sieve the flour and cornflour over the mixture and mix until all is combined using the mixer
  4. Divide the mixture in half and place in two bowls
  5. To one bowl add the vanilla extract and to the other add the cocoa powder – mix both well until fully combined

Making the Vanilla Melting Moments

Piped Melting Moments

Before make up

  1. Stand a piping bag with a 1cm star nozzle (approx) in a pint or tall glass so that the nozzle is at the bottom of the glass.  Fold the bag over the top of the glass to make it easier to fill in the bag with mixture.
  2. Take half of the mixture (start with vanilla or chocolate ) and place into a piping bag
  3. Pipe the biscuits to the size of a walnut and leave space in-between for the mixture to spread whilst baking .
  4. Place in the fridge for at least 5-10 minutes as this helps to keep the pattern on the biscuits

Making the Chocolate and Vanilla Melting Moments
I do it in this order as it requires less washing of the piping bag as I don’t have two.

  1. Divide the chocolate mixture in half
  2. Take a tablespoon of the remaining vanilla mixture and place into the piping bag (keep it roughly to one side of the bag)
  3. Now do the same with a tablespoon of the chocolate mixture putting it next to the vanilla mixture as the two need to mix together when they are piped as this is what will give the biscuits a two-tone effect
  4. Repeat this with more alternating quarter spoonfuls of mixture in equal measurements until you have no vanilla left and half of the chocolate mixture remains untouched ready for the batch of chocolate biscuits.
  5. Pipe the biscuits starting with any space left on the vanilla tray and leave space in between for the mixture to spread whilst baking – place in the fridge while you do the chocolate mixture
  6. The cocoa in these will keep the biscuits pattern more easily and don’t need refrigeration for as long (unless its warm)
  7. Wash the bag out now ready to pipe the remaining chocolate biscuits.

Making the Chocolate Melting Moments

Chocolate Melting Moments

Stop pulling my hair!

  1. Repeat the same instructions as the vanilla biscuits using the remaining chocolate mixture

Place the vanilla tray in the oven for approx 12 – 15 minutes depending on your oven.  If you are neurotic like me you will check at 11 minutes.  They are ready when they are a very light brown colour.  For the chocolate tray –  do this tray last as then you know exactly how long it took the first batch (vanilla) to turn a very light brown, take note of the time needed for this batch (adjust if needed)  and remove from the oven.  Leave on the tray for aprox 10 minutes to harden and then transfer to cool on a wire rack.


  1. Beat together the butter and icing sugar (causing a tornado of icing sugar in the air so stick your tongue out) until fluffy (About 5 minutes)
  2. Divide the mixture equally into two bowls
  3. Melt the white chocolate and add to one mixture and mix well until combined and it is consistent in colour
  4. Do the same with the milk chocolate and add to the remaining half buttercream
  5. Leave to cool for ten minutes before piping

White Chocolate Buttercream

  1. This uses the technique as the biscuit mixture so you will need to use half of the white chocolate buttercream first
  2. Place into a piping bag with a 1cm star nozzle
  3. Pipe a swirl on the vanilla biscuits and then find a matching equally sized biscuit and sandwich together

White and Milk Chocolate Buttercream

  1. Use half of the chocolate mixture and the remaining white chocolate
  2. Alternate dessert spoons of  white chocolate mixture with chocolate mixture in the piping bag (like you did with the biscuits)
  3. Repeat until you have used all of the white chocolate buttercream and still have half the milk chocolate mixture untouched ready for the batch of chocolate biscuits.
  4. Pipe a swirl of buttercream to the vanilla and chocolate biscuits and then find a matching equally sized biscuit and sandwich together
  5. Wash the bag out now ready to pipe the remaining chocolate buttercream.

Milk Chocolate

  1. Pipe the remaining chocolate onto the chocolate biscuits and sandwich them together
  2. Slick your hair and wear your buckle shoes and eat one of these whilst doing jazz hands with the other.

    Slick your hair, wear your buckle shoes and all that jazz