Jammy Dodgers
Take a trip down memory lane with these British childhood biscuits – Jammy Dodgers. If you can’t tell by the picture, they’re two sweet, delicious shortbread biscuits with either strawberry or raspberry jam sandwiched between them. They’re similar to a Linzer cookie and as a little girl they were my favorites. So delicious, yet super simple to make – bake and enjoy!
- 1 cup/225g butter, softened
- 1 cup/125g of icing sugar, sifted
- ½ teaspoon vanilla bean paste or pure vanilla extract
- 2 medium egg yolks – preferably free-range
- 2½ cups/300g plain or gluten-free flour
- 12 heaped teaspoons seedless raspberry jam (although you can use whatever kind you like)
First make the biscuit dough. Cream the butter, sugar and vanilla together until pale and fluffy. Then add the egg yolks and flour and mix until soft, sticky dough comes together. Chill in the fridge for 1-2 hours.
Next, preheat your oven to 3750F/190OC. Lightly flour a work surface, and split the dough into half. Roll one half out and cut out 12 circles using a 7.5cm cookie cutter. Then using the 2.5 cm heart cutter, cut heart shapes out of the center of each circle. Place on the baking tray.
Add any trimmings back to the remaining dough, then roll it out and cut out a further 12 circle rounds. Place on another large baking tray – making sure they’re spread out well – and bake in the preheated oven for 10-12 minutes or until golden. Keep a watchful eye on the biscuits, as they color very quickly!
Once cooked, take the biscuits out of the oven and leave them to cool and harden on the tray.
To assemble, take a good teaspoon of the jam and spread out onto the center of the base biscuits. Then top with heart-cut-out biscuits and sandwich together.
Finish with a light dusting of icing sugar and enjoy with a cup of tea!
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