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!
As an Amazon Associate I earn from qualifying purchases. FOR MORE INFORMATION, PLEASE CHECK OUT MY DISCLOSURE
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
Homemade Jammie Dodgers
- 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
- 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 iche) 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.
ALL IMAGES AND CONTENT ON SUPERGOLDEN BAKES ARE COPYRIGHT PROTECTED. IF YOU WISH TO SHARE THIS RECIPE, THEN PLEASE DO SO BY USING THE SHARE BUTTONS PROVIDED. DO NOT SCREENSHOT / POST RECIPE OR CONTENT IN FULL.FOLLOW ME ON SOCIAL MEDIA