Homemade Jammie Dodgers
Homemade Jammie Dodgers – delicious biscuits sandwiched with raspberry jam. Use my easy biscuit recipe to make these nostalgic jammy treats – because home baked is always best!
Servings: 15 -17 biscuits
Calories: 127kcal
Equipment
Ingredients
- ¾ cup + 2 tbsp (200g) unsalted butter softened
- 1 cup (200g) sugar ideally superfine / caster
- 1 tsp vanilla extract
- 1 large egg lightly beaten
- 3 cups (360g) flour all-purpose / plain, plus extra for rolling
- 2 tsp baking powder
- ½ tsp salt
- seedless raspberry jam as needed, to fill
Instructions
- Preheat the oven to 350°F (180°C).
- 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.¾ cup + 2 tbsp (200g) unsalted butter, 1 cup (200g) sugar, 1 tsp vanilla extract
- Add the egg and beat until incorporated.1 large egg
- Combine the flour, baking powder and salt in a 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.3 cups (360g) flour, 2 tsp baking powder, ½ tsp salt
- 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 lined 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.seedless raspberry jam
Video
Notes
- Store your Jammie Dodgers in an airtight cookie tin at room temperature for up to 4 days – though good luck making them last that long! The jam will soften these over time, so if you prefer extra crisp biscuits, store the baked cookies unfilled and sandwich them with jam just before serving.
- These biscuits are perfect for an Afternoon Tea spread, paired with scones and a classic Victoria Sponge. They also make a lovely edible gift wrapped in little cellophane bags and personalized with a salt dough ornament!
- If your dough is too warm it will be sticky and hard to roll out. Cover in plastic wrap and chill in the refrigerator for at least 30 minutes if want it to firm up.
- Useful tools: You will need a good quality cookie sheet, reusable liners or silicone mats. A rolling pin with thickness rings is very useful, and of course you will need these British biscuit cutters to recreate the classic look!
Nutrition
Calories: 127kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 145mg | Potassium: 21mg | Fiber: 1g | Sugar: 7g | Vitamin A: 254IU | Calcium: 6mg | Iron: 1mg
