Sort ingredients
tom1989
QR Code
Listen
Pdf
Place the water, 100g caster sugar and lemon juice into a pan and bring to the boil.
Place the quince into the boiling syrup, reduce the heat to low and simmer for 2 hours until soft.
Preheat the oven to 160°C.
Rub the flour, salt and butter together until they resemble breadcrumbs.
Add the cheese and mix through.
Add enough egg to combine to a dough, then knead until smooth.
Allow to rest for 20 minutes.
Roll the pastry out until 3mm thick. Use a 5cm diameter round cutter to cut out 24 discs. Cut little hearts into half of the discs.
Transfer the dodgers to a lined baking tray and bake for 12–15 minutes.
Remove the quince from the syrup and allow to cool slightly, then blitz until smooth.
Weigh out 250g quince purée and then place into a new pan. Mix the pectin with the remaining 25g caster sugar, rain into the purée and bring to the boil.
Remove from the heat, then transfer the paste to a container to cool and set.
Once cooled, blend the quince paste into a pipeable consistency and use to sandwich the jammy dodgers together, using one solid disc and one with a heart cut out per dodger.