Homemade Jammie Dodger Biscuits are a British tea time classic. Sweet, tender vanilla biscuits sandwiched together with jam.
I’ve always been fond of a shop bought Jammie dodger, but you can’t beat homemade – plus they are great fun to make!
If you love jammie dodgers, you must have a look at my jammie dodger blondie recipe!
Jammie dodger biscuits never fail to bring a smile to my face. I’m sure I’m not alone in this. The iconic British biscuit is loved by kids of all ages.
Did you know it’s (dangerously) easy to make them at home?
Aside from the ground almonds, it’s also slightly similar to my Linzer cookie recipe.
It takes no more than 10 minutes to bring the biscuit dough together and you just need basic store cupboard ingredients to make it.
- Butter. You can use salted or unsalted, but if you use the latter I recommend adding 1/4 teaspoon of fine salt to the dough for flavour.
- Icing sugar gives a lovely melt in the mouth texture to these biscuits, but caster sugar can be used instead.
- One medium sized egg
- Vanilla extract. Not entirely essential, but it gives a lovely flavour to the biscuits.
- Plain (all purpose) flour
- raspberry or strawberry jam.
- It’s a wise idea to chill the dough before baking – the biscuits will hold their shape much better. I will admit that I’m not always patient enough to do this, but your biscuits will turn out better for it!
- It’s best to use seedless jam to sandwich the biscuits together. If your jam is quite chunky in texture or contains large pieces of fruit, then you could warm the pan up in a pan and press it through a sieve for a smoother texture.
- I use a round 4 inch fluted cutter to cut out the biscuits. The heart cookie cutter I use to stamp out the middle is pretty tiny – about 1/2 inch in diameter.
- These jammie dodger biscuits will keep for up to three days in an airtight tin, but I wouldn’t bank on them hanging around for that long!
step by step instructions
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more childhood biscuit recipes to try
If you loved this homemade jammie dodger biscuit recipe, you’re sure to enjoy my recipes for vanilla custard biscuits, melting moments/cornflake biscuits, cheese star biscuits, oat biscuits with golden syrup and this giant Empire biscuit!
- 225 g very soft salted Butter (not margarine)
- 125g icing sugar
- 1 room temperature medium egg, beaten
- 350g plain (all purpose) flour
- ½ teaspoon vanilla extract
- 100g strawberry or raspberry jam for filling the biscuits
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line two large baking trays.
- Cream together the butter and icing sugar until light and fluffy, then gradually beat in the egg and vanilla extract. Fold in the flour until you have a soft, pliable dough. This is super easy using a mixer, but mixing it by hand isn't difficult at all. If you have the time, wrap the dough in cling film and chill for about 30 minutes - this helps prevent the biscuits from spreading in the oven.
- Turn the dough out on a floured work surface and very lightly give it a few turns to bring it together. Roll out the dough (about 1/2 inch thick) and cut out 28 biscuits using a round fluted 4 inch cookie cutter. Using a small heart cutter, cut out the middle of half of the biscuits.
- Place the rounds of biscut dough onto the lined baking trays and bake for 12-15 mins or until tinted very pale golden around the sides and bottom. Leave them on the tray for 5 minutes, then using a palette knife transfer the biscuits to a wire rack and leave them to cool completely.
- When the biscuits are cold, spread half of them with a thin layer of the jam and place another biscuit on top.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 46mgSodium: 133mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 1g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.