Jaffa cakes

Jaffa cakes

dessert recipes | makes 24 biscuits

These homemade versions of the classic biscuits are way better than shop bought! The chocolate-veiled, spongy wonders are made with marmalade and a bit of patience. Adding oil to the chocolate is optional but gives a brilliant shine.

1. Preheat the oven to 200C/gas 6. Whisk the egg and sugar with an electric hand whisk until thick and creamy, then stir in the flour.
2. Grease a 12-hole jam tart tin and put 1 tablespoon of mixture in each hole. Bake in the oven for about 10 minutes, until golden brown, then remove to a wire rack to cool.
3. Once cool, cut the cakes in half horizontally, so you have 2 thin cakes.
4. Gently heat the marmalade in a saucepan for a few minutes, until it has thickened but is still spreadable. Sift to remove any peel, if you want a smooth centre. Allow to cool, then spoon a dollop of marmalade onto the centre of each cake.
5. Melt the chocolate with the orange zest, oil (if you like) and water in a heatproof bowl over a pan of boiling water, stirring well. Cool until the chocolate starts to thicken, and spoon over the marmalade. Leave to set.


Recipe Anna Jones
Photo Laura Edwards

from Issue 27


? 1 egg
? 50g white caster sugar
? 65g self-raising flour, sifted
? Butter, for greasing
? 250g marmalade
? 100g 70%-cocoa chocolate, chopped
? Finely grated zest of orange
? 2 tsp vegetable oil (optional)
? 1 tbsp water

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