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
Homemade Jammy Dodgers
- 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
- 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.
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