Homemade Jammie Dodger Biscuits sandwiched with raspberry jam. Use my easy biscuit recipe to make these nostalgic jammy treats – because home baked is always best!
You will also love… my Jammie Dodger Blondies
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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 Jammie Dodger… other than having a slice of my Retro School Cake ;).
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 Jammie Dodgers are significantly fresher and tastier than their shop-bought counterparts.
Making a batch of Jammie 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. These Linzer Cookie cutters give you a few options!
If you are using the Dexam cutter make sure you press down hard to create the impression of the pattern.
You need to do this on both the biscuits with heart cut out AND the ones without, as the pressing down action makes the biscuit spread.
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.
HOW TO MAKE JAMMIE DODGERS
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Make the biscuit dough. Cream butter, sugar and vanilla until lighter in colour, creamy and fluffy, at least three minutes, scraping the bowl as needed. Mix in the egg.
STEP 2 Add the dry ingredients and beat them in, mixing in the last of the flour by hand. You should have a pliable dough that’s not sticky.
STEP 3 Roll out the dough and use the cutters to cut out the biscuits. If you are using the Dexam Jammie Dodger cutter, press down with some force to impress the design. Cut out heart shapes in the middle of half the biscuits.
STEP 43 Bake for 9-10 minutes or until the edges JUST start to colour. Cool on a wire rack and sandwich with seedless raspberry jam. Yummy!
Store the Jammie Dodgers in a cookie tin and eat within a few days of baking!
More British Baking recipes
Victoria Sponge Cake Recipe
Retro School Dinner Cake
Lemon Mascarpone Scones
HAVE YOU MADE MY JAMMIE 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 Jammie Dodgers
Ingredients
- 200 g (1 cup) unsalted butter softened
- 200 g (1 cup) sugar
- 1 tsp vanilla extract
- 1 egg lightly beaten
- 360 g (3 cups) plain flour , plus more to roll out dough
- 2 tsp baking powder
- ½ tsp salt
- seedless raspberry jam to fill
Instructions
- Preheat the oven to 350F (180C). Combine the flour, baking powder and salt in a bowl.
- Put the butter, sugar and vanilla in the bowl of your stand mixer or a large mixing bowl. Beat together for at least three minutes, stopping halfway to scrape the bottom and sides of the bowl.
- Gradually add the flour, a little at a time, mixing it in until the dough comes together. Mix in the last of the flour using your hands and knead until you have a pliable dough.
- Lightly dust your liner or baking parchment with a little flour. Use your rolling pin with ⅛ (or ¼ inch) rings to roll out the dough.
- Dust the cutters with flour and shake out any excess. Place cutter on the dough and press down to cut the basic shape. Depress the central button on cutter (with some force!) 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 a heart shaped cutter (or any shape you like) on half the biscuits.
- Place on the prepared trays, spaced slightly apart. Bake for 9-10 minutes – 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 jammie dodgers with a little seedless raspberry jam and sandwich together.
Video
Nutritional Info
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Kj says
hello, I hope you’re all well. The recipe states one lightly beaten egg, however I cannot find this mentioned in the method? I intend to make this today and will omit the egg as I usually don’t add egg into basic shortbread biscuits I make often. I’m no expert though so please let me know if the egg should be included and at what stage?
many thanks from the UK
Lucy Parissi says
Hi – the instructions specify when to add the egg in step 3 x
Anon says
what sugar is used? granulated or caster?
Lucy Parissi says
Either can be used but caster is preferable x
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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