Homemade Jammy Dodger Biscuits sandwiched with raspberry jam. Use my easy biscuit recipe to make these nostalgic jammy treats – because home baked is always best!
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Originally published in June 2015, Updated July 2020
Proust may have had his madeleines but, if you are British, nothings brings back memories faster than a biting into a Jammy Dodger.
There’s something so nostalgic about these simple shortbread biscuits sandwiched together with jam. And right now I am ALL about riding that nostalgic baking wave (case in point? Pineapple Upside Down Cake).
When it comes to baking I am a firm believer that homemade is best and these Jammy Dodgers are significantly fresher and tastier than their shop-bought counterparts.
Making a batch of Jammy Dodgers is very easy – and if you have these Dexam Classic British Biscuit Cutters they will definitely LOOK the part too.
But you don’t HAVE to have use these cutters of course, any cutter will work as long as you cut a little window in half of your biscuits so that the jam shows through. But I have to say the little heart shape is the sweetest!
This kid-friendly recipe was greeted with much excitement in our house… all I can say is best make a double batch!
You can use the same basic biscuit dough recipe to create custard creams and iced rings if you like.
More British Baking recipes
Victoria Sponge Cake Recipe
Retro School Dinner Cake
Lemon Mascarpone Scones
HAVE YOU MADE MY JAMMY DODGERS RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Homemade Jammy Dodgers
Ingredients
- 100 g (¼ cup + 3 tbsp) cool unsalted butter , cubed
- 100 g (1 cup) icing sugar
- 200 g (1 cups + ¼ cup) plain flour , plus more to roll out dough
- 1 egg
- 1 tsp vanilla extract
- ½ tsp salt
- seedless raspberry jam to fill
Instructions
- In a medium bowl, combine the flour, sugar and salt. Add the cubed butter and briefly rub with your fingertips until the mix resembles breadcrumbs.
- Add the egg and vanilla extract and mix it in with a knife. Tip the dough on your worktop and quickly gather together into a ball. Add a little more flour if it is very sticky and try not to overwork it.
- Flatten to a disk, cover with clingfilm and chill for 30 minutes.Preheat the oven to 180C (350F) and line two large trays with baking paper.
- Lay a large piece of baking paper on your worktop and dust with a little flour. Roll the dough out until 5mm thick (1/4 inch). If it becomes too soft, cover with baking paper and return to the fridge until cool.
- Dust the cutters with flour and dust off any excess.
- Place cutter on the dough and press down to cut the basic shape. Depress the central button on cutter to imprint the design and release the dough from the mould.
- Repeat until you have used up all the dough, gathering any scraps and rolling out again. Cut a central hole using the separate heart shaped cutter (or any shape you like) on half the biscuits.
- Place on the prepared trays, spaced slightly apart. Bake for 12–15minutes – keep an eye on the biscuits and remove from the oven when the edges just start to colour.
- Transfer to a wire rack to cool.
- Fill the jammy dodgers with a little seedless raspberry jam and sandwich together.
Nutritional Info
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Barbara mason says
I have been baking custard creams for 50years and use my grandmothers recipe whose family had a bakery in the north east of England ,They used to be cut out with an egg cup !
If you would like this recipe to try I will send it to you !
Since the advent of the cutters I make these on a regular basis and they are loved by all my family and friends . It’s worth a try so let me know if you want me to forward the recipe .
Barbara Mason
Linda Mace says
I’ve just received the biscuit cutters this morning 27/7/20 & would love your Grandmas recioe❤️
Christina Conte says
These are absolutely brilliant! I saw the cutters a while ago, but am waiting until I come to the UK again to get them. LOVE all of these biscuits that I grew up with. Lovely photos of your baking, too!
Kate Glutenfreealchemist says
Not perfect? You have to be kidding me…. They are amazingly good! I am very impressed with the biscuits (and the cutters!) I need these in my life!!!!
Amy says
These are just so delightful! And homemade always trumps bought. I cannot wait to try these out, especially the jammy dodgers 🙂
Janine says
These really do look like the real deal! I'll have to check those recipes out.
Jennie Cranham says
These are gorgeous! So cute, I love all three of these biscuits. They look just like the real thing, and no doubt taste much better! Your photographs are simply stunning too.
Jennie // Scarletscorchdroppers
xx
Jenny says
beautiful Lucy. I was offered these cutters to review, but I knew I could never pull them off and now having seen yours, I know I made the right decision. Honestly, these look like shop bought but I bet they tasted better x
Lucy Parissi says
The cutters were quite easy to use – but I think the Bourbon recipe needs tweaking. Tried making the dough and it was too dry so will be having another go soon
Annabel Alford says
Lucy you really do get an A* today for the most beautiful Classic British Biscuits AND to most incredible photography. Love the Dexam biscuit cutters too!
Julia@Vikalinka says
These are simply gorgeous, Lucy! I NEED those cutters! lol
Vicki Montague says
Oh my goodness, I sooooo need a set of those cutters!!! These look like the real deal. I thought you were taking photos of ones that you had bought!! They are AMAZING!!
Roz Goodgame TheFoodieCoupleBlog says
Wow these look so fantastic x
Angela Entwistle says
Wow! These look amazing Lucy, they REALLY look like the manufactured ones! Those cutters clearly work a treat! When I saw your first image I actually thought you were posting about some shop bought biscuits – but as you say homemade is ALWAYS best! Really impressed.
Angela x
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