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The uncooked biscuits can be chilled overnight. The assembled biscuits keep in an airtight container for 1-2 days, or can be frozen for up to 1 month.
Put the flour and butter into the bowl of a food processor and whiz until the mixture resembles breadcrumbs. Tip in the sugar and briefly whiz again before adding the egg yolk, vanilla and a pinch of salt. Pulse until the mixture comes together, then tip out onto a lightly floured surface and knead to form a smooth dough. Divide into two discs, wrap in clingfilm and chill for 45 minutes to an hour, until firm.
Preheat the oven to 170°C, fan 150°C, gas 3. Lightly dust a little flour on a work surface. Roll one of the discs out to about 3mm thick, then use an 11cm tall gingerbread man cutter to stamp out the dough, re-rolling the offcuts until all of the first disc is used up.
Repeat with the other disc of dough, but leave these biscuits whole to make the underside of the jammy dodgers.
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