Yuzu Dodger complete

by | Jun 21, 2021 | Baking, Recipes

Yuzu sherbet dodgers

2 comments

I really love yuzu. It is an incredible citrus that has a wonderful sour mandarin flavour that is so beautifully floral and unique. There is nothing better than a buttery biscuit to carry the floral notes of yuzu citrus and transform it into something you have never tasted before. These Yuzu Sherbet Dodgers remind me of old school shortbread biscuits we used to have his kids that was smooched either side of homemade strawberry jam.  These biscuits are one of my absolute favourites and combine a beautiful buttery shortbread, lemon butter-cream frosting, yuzu lemon curd centre and the dusted liberally with a fun lemon sherbet.

Originally, Dodgers, or Jammy Dodgers where made with a jam such as strawberry, raspberry or blackberry. Jammy was also a slang word for “lucky” in the UK. So a Jammy Dodger was a someone who could talk their way out of trouble.
It is said that the biscuit was named after Roger the Dodger, a comic book character featured in The Beano, one of Britain’s most popular comics. Dennis the Menace is another character that came out of “The Beano.” And I used to love his character as a kid!
Jammie Dodgers are the brand name for the cookie that has been produced for more than 50 years by Burton’s Biscuits Company in the U.K.

 

There is nothing better than a buttery biscuit to carry the floral notes of yuzu citrus and transform it into something you have never tasted before.

Yuzu Dodger Hero

Yuzu Sherbet Dodgers

There is nothing better than a buttery biscuit to carry the floral notes of yuzu citrus and transform it into something you have never tasted before.
Prep Time: 1 hour
Cook Time: 15 hours
Course: Snack, Treat
Cuisine: Retro
Keyword: biscuits, yuzu, citrus, dodger, lemon, curd, sherbet
Servings: 15 Biscuits
Calories: 390kcal
Author: Scott Bagnell

Ingredients

Biscuits

  • 180 g unsalted butter cubed
  • 250 g plain flour plus extra for dusting
  • 1/4 tsp salt
  • 100 g icing sugar
  • 1 yuzu, zested
  • 2 tsp yuzu, juice
  • 1 teaspoon vanilla bean paste
  • 1 large egg yolk

Yuzu Lemon buttercream:

  • 80 g unsalted butter at room temperature
  • 1 teaspoon vanilla bean paste
  • 250 g icing sugar

Yuzu Lemon Curd:

  • 1 lemon zest
  • 1 yuzu zest
  • 100 g unsalted butter cubed
  • 1/4 tsp salt
  • 100 g sugar
  • 60 ml lemon juice
  • 40 ml yuzu juice
  • 2 large eggs
  • 1 large egg yolk

Lemon Sherbet:

  • 1/4 tsp citric acid
  • 1/4 tsp tartaric acid
  • 3/4 tsp bicarbonate of soda
  • 6 tbsp icing sugar sifted heaped
  • 10 g lemon jelly crystals

Instructions

  • Pre-heat oven to 180C/160C fan forced.

Shortbread biscuits

  • For the biscuits, in a food processor, combine the butter, flour and salt until the mixture resembles fine breadcrumbs.
  • Add the sugar and yuzu zest and whizz until combined and smelling fragrant.
  • Add the yuzu juice, vanilla and egg yolk and whizz again until the mixture comes together in a large ball.
  • Tip the dough out onto a lightly floured bench and knead briefly until it comes together in a smooth ball. Be careful not to overwork it otherwise it will be tough.
  • Cut the dough into 2 halves and pat with your hands into flat discs. Wrap the discs in plastic film and chill in the fridge for at least 30 mins. Line 2 baking sheets with baking paper.
  • Remove the dough from the fridge and allow to rest outside of the fridge for about 15 minutes or until it starts to feel pliable. Unwrap 1 piece of dough, lightly flour your bench and rolling pin and roll it out to be about 3mm thick. Using a 6cm round or flutted cookie cutter stamp out discs and transfer them to a baking sheet using a palette knife.
    Yuzu Dodger base
  • Unwrap and roll out the other half of the dough to the same thickness. Stamp out the same size discs and transfer to the second baking sheet. Using a small round cutter about 1cm in diameter or the end of a large round piping nozzle stamp holes from the middle of 1/2 of the biscuits. Loosely cover the trays with plastic film and chill for 15 minutes in the refrigerator.
    Yuzu Dodger top
  • Once the cookies are chilled, place them immediately in the pre-heated oven for 15 mins. You may need to turn and swap the trays over halfway through to get an even golden colour on all cookies. Remove from the oven, and leave to cool for 5 minutes before transferring them to a wire rack to cool completely.
  • Meanwhile, make the fillings.

Yuzu Lemon Curd

  • For the Yuzu Lemon Curd, bring a small saucepan of water to the boil and place a small glass bowl which snugly fits on top of the sauceplan to create a bain marie
  • Place the yuzu and lemon juice, zest, butter salt and sugar in the glass bowl. Sit the bowl on top of the simmering pan and stir until the butter has melted.
  • Add the egg and egg yolks to the bowl and continue stirring over a gentle heat for 10–12 minutes, or until the curd has thickened to a custard-like consistency. Refrigerate until cool. Don't worry if the curd seems a little runny as it will thicken up in the fridge.
  • If you have a Themomix, you can place the sugar and zests into Thermomix bowl and mill 10 sec/speed 10. Add butter and mix 5 sec/speed 7. Then add remaining ingredients. Cook 10 min/80°C/speed 5. Finish cooking 2 min/90°C/speed 6.

Yuzu Lemon Buttercream

  • For the Yuzu Lemon Buttercream, place the butter, vanilla, sugar and 50g of the lemon curd in a medium-sized bowl or stand mixer fitted with a paddle attachment and beat until thick and creamy. Transfer to a piping bag and snip off the end, making a 1cm opening. Place the remaining lemon curd in another piping bag and snip off the end to make a slightly smaller hole.

Lemon Sherbet

  • For the Lemon Sherbet, Combine all ingredients well in a bowl and dust a little sherbet over the biscuits with a hole in the centre.
    Yuzu Dodger top dusted

To assemble

  • To assemble, pipe blobs of Yuzu Lemon Buttercream in a ring shape onto each whole biscuit, leaving space in the centre to fill with Yuzu lemon curd. Fill the middles with the curd, then sandwich a sherbet-dusted biscuit on top of each one.
    Yuzu Dodger filled
  • Serve immediately and try not to eat them all at once.
    Yuzu Dodger complete

Nutrition

Calories: 390kcal | Carbohydrates: 49g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 147mg | Potassium: 65mg | Fiber: 1g | Sugar: 34g | Vitamin A: 677IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 1mg
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About The Author

Scott Bagnell

Hi, I’m Scott . I have been a commercial Interior Designer of over 20 years, I am a decadent baker, a self-confessed food nerd, wine enthusiast, passionate teacher, traveller and knower of hotspots, sustainability advocate, and Top 9 Finalist of Masterchef Australia 2021.

2 Comments

  1. John

    5 stars
    I made these biscuits the other day and they are really good. I didn’t have any Yuzu, but just used lemon instead and they still worked. Nearly ate them all in one sitting.

    Reply
  2. Aerlyn

    5 stars
    Can confirm this are delicious! Yuzu is such a fun citrus flavour.

    Reply

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