What is a Jammie Dodger?
A Jammie Dodger is a British sandwich biscuit: two round, shortbread-style biscuits with jam in the middle. The top biscuit has a small heart-shaped hole so the jam shows through. The name is also often spelled “Jammy Dodger.” The homemade version is simple, uses everyday ingredients, and is a good first project if you want to make cookies from scratch.
Ingredients
This makes roughly 12 to 16 sandwich biscuits depending on the cutter size. Measurements are approximate guidelines and the dough can be adjusted slightly.
- 250 g (about 2 cups) plain (all-purpose) flour, plus extra for rolling
- 100 g (about 1/2 cup) caster sugar (superfine sugar)
- 150 g (about 2/3 cup) cold butter, cubed
- 1 egg yolk, or 1 small egg
- 1 teaspoon vanilla extract
- A pinch of salt (if using unsalted butter)
- About 5 to 6 tablespoons seedless raspberry or strawberry jam
- Icing sugar (powdered sugar), for dusting (optional)
Equipment
- Mixing bowl or food processor
- Rolling pin
- Round fluted or plain cutter, about 6 to 7 cm (2.5 inches)
- Small heart-shaped cutter, about 2 to 3 cm (1 inch), or a piping tip
- Baking sheets lined with parchment paper
- Wire rack
Method
- Make the dough. Rub the cold butter into the flour, sugar, and salt with your fingertips until it resembles fine breadcrumbs. You can also do this in a food processor.
- Bind. Add the egg yolk and vanilla, and mix until the dough just comes together. If it feels too dry, add a teaspoon of cold water. Avoid overworking it.
- Chill. Flatten into a disk, wrap, and chill for about 30 minutes. Firm dough is easier to roll and holds its shape.
- Roll and cut. Roll the dough on a lightly floured surface to about 3 to 4 mm (a little under 1/4 inch) thick. Cut an even number of rounds. Re-roll the scraps once or twice.
- Cut the hearts. Cut a small heart out of the center of half the rounds. These become the tops.
- Chill again. Place the biscuits on lined trays and chill for 10 to 15 minutes. This helps keep the edges neat.
- Bake. Preheat the oven to 180 degrees C (350 degrees F, or about 160 degrees C fan). Bake for roughly 10 to 12 minutes, until the edges are very lightly golden. Oven temperatures vary, so check at 10 minutes.
- Cool. Leave the biscuits on the tray for a few minutes, then move them to a wire rack. They must be completely cool before assembling.
- Assemble. Spread a teaspoon of jam on each solid base, leaving a small border. Dust the tops with icing sugar if you like, then press one cutout biscuit on each.
Tips for biscuits that hold their shape
- Use cold butter, and chill the dough before rolling and again before baking.
- Do not add too much flour while rolling. Extra flour can make the biscuits dry.
- Roll evenly so all biscuits bake at the same rate.
- Bake on parchment rather than a greased tray to limit spreading.
- If the dough becomes soft while you work, return it to the fridge for a few minutes.
Choosing and using the jam
Seedless raspberry or strawberry jam is traditional. A smooth, fairly thick jam is best. If your jam is runny, simmer it gently for a few minutes and let it cool so it thickens. Do not overfill, since the jam spreads when pressed.
For crisp biscuits, assemble shortly before serving. If you fill them hours ahead, the jam gradually softens the biscuits. Some people prefer this softer texture.
Variations
- Different fillings: lemon curd, chocolate hazelnut spread, apricot jam, or buttercream.
- Different shapes: a star or round cutout instead of a heart.
- Flavor: add lemon zest or a little almond extract to the dough, or replace a little of the flour with finely ground roasted walnuts.
- Gluten-free: gluten-free recipes commonly use a gluten-free flour blend together with xanthan gum to bind the dough. Check that every ingredient is labeled gluten-free if cross-contamination matters.
- Dairy-free: hard baking margarine can replace the butter in many biscuit recipes, though the flavor will differ.
Did Jammie Dodgers ever have cream in them?
The classic Jammie Dodger is filled with jam only. Some commercial versions and limited-edition flavors with other fillings have appeared over the years, but the details vary, so check current packaging if you are curious about a particular product. For homemade versions, you can add a thin layer of buttercream next to the jam if you like.
Storage
Store assembled biscuits in an airtight container at room temperature for a few days. Keep unfilled biscuits in a tin for longer, and fill them close to serving time. The unbaked dough can be wrapped and refrigerated for a couple of days, or the cut-out biscuits can be frozen on a tray before baking. For food safety, keep dairy or egg-based fillings refrigerated.
Other easy cookies from scratch
If you enjoyed this, other simple options include shortbread, drop cookies such as chocolate chip, and oatmeal cookies. Looking for a different kind of baking? See our guide to baking mini loaves of banana bread, or try the no-oven ideas in our stovetop baking recipes.