Jammie Dodgers
Jammie Dodgers are a treat in the biscuit world. Moulded biscuits sandwiched together with strawberry jam, they’re the biscuits that want to be loved—and they show it with their red hearts. They’re fun to make and even more fun to eat. Using my biscuit cutters, I had a blast developing this recipe. Check out my recipes for Bourbon Biscuits, Custard Creams, and Party Rings.
Makes 21
Hands-on Time 20 minutes (plus chilling)
Baking Time 12 minutes
Ingredients
190g unsalted butter (softened)
90g icing sugar
290g plain flour
1 medium egg
1 tsp vanilla extract
Cornflour (for dusting)
Caster sugar (for sprinkling)
150g strawberry jam
Equipment
Mixing bowl
Wooden spoon
Baking parchment
Jammie Dodger biscuit cutter or 6cm fluted circular cutter and 2cm-wide piping nozzle
Aluminium baking sheet
Wire rack
Teaspoon
Method
1. Make the Biscuit Dough
In a mixing bowl, beat butter and icing sugar until light and smooth.
Add flour and stir until crumbly.
Mix in the egg and vanilla extract until a thick paste forms.
Roll the dough between parchment to 5–7mm thick. Chill for at least 1 hour.
2. Cut and Bake the Biscuits
Cut out biscuits using a Jammie Dodger cutter or a 6cm fluted cutter. Dust the dough and your cutter using cornflour. Use a piping nozzle to cut centres out of half the biscuits.
Chill the cutouts for 1 hour.
Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.
Sprinkle the biscuits with caster sugar and bake on parchment-lined baking sheets for 12–14 minutes until lightly golden. Cool on a wire rack.
3. Assemble the Biscuits
Beat the jam to loosen it.
Spread 1–1 1/2 tsp jam on the solid biscuits and top with the holey biscuits.
Chill to set the jam before serving.
Enjoy!
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