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Homemade Jammie Dodgers Recipe

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3.9 from 12 reviews

This homemade Jammie Dodgers recipe delivers classic British jam-filled shortbread cookies that are crispy, buttery, and perfect for tea time. Softened butter and caster sugar create a tender dough, embossed with a traditional Jammie Dodger pattern and filled with sweet seedless raspberry jam, making these biscuits irresistibly delicious and easy to bake at home.

Ingredients

For the Shortbread Dough

  • ¾ cup + 2 tbsp (200g) unsalted butter, softened
  • 1 cup (200g) sugar, ideally superfine or caster
  • 1 tsp vanilla extract
  • 1 large egg, lightly beaten
  • 3 cups (360g) all-purpose or plain flour, plus extra for rolling
  • 2 tsp baking powder
  • ½ tsp salt

For the Filling

  • Seedless raspberry jam, as needed to fill

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to get it ready for baking the biscuits.
  2. Cream Butter and Sugar: In a stand mixer bowl or large mixing bowl, beat the softened butter, sugar, and vanilla extract together for at least three minutes. Stop halfway to scrape down the bowl to ensure even mixing and a smooth, creamy texture.
  3. Add Egg: Incorporate the lightly beaten egg into the butter mixture and beat until fully combined, creating a rich batter base for the dough.
  4. Mix Dry Ingredients: In a separate bowl, combine the flour, baking powder, and salt. Gradually add this to the wet mixture a little at a time, mixing until the dough starts to come together. Finish kneading the dough by hand for a pliable and smooth consistency.
  5. Roll Out Dough: Lightly dust your baking parchment or silicone liner with flour. Using a rolling pin with ⅛ or ¼ inch guide rings, roll the dough evenly to the desired thickness.
  6. Cut Biscuit Shapes: Flour your biscuit cutters and shake off excess flour. Press the cutter firmly into the dough to cut out the Jammie Dodger shapes, using the cutter’s central button to imprint the classic design and release the dough.
  7. Create Windows: Gather scraps and re-roll the dough as needed. On half of the biscuits, use a small heart-shaped or any decorative cutter to cut out the central hole that will reveal the jam.
  8. Bake Biscuits: Place cut biscuits on lined trays, spacing them slightly apart. Bake for 9-10 minutes, watching carefully until the edges just start to color. Avoid overbaking to keep them tender and crumbly.
  9. Cool and Assemble: Transfer the biscuits to a wire rack to cool completely. Spread a little seedless raspberry jam on the solid biscuit bases and sandwich together with the biscuit halves that have the cut-out centers to finish your Jammie Dodgers.

Notes

  • Use superfine or caster sugar for a smoother dough texture and better creaming with butter.
  • If you don’t have a specialized Jammie Dodger cutter, use a circle cutter and a smaller cutter for the window.
  • Chill the dough briefly if it becomes too soft to handle easily when rolling out.
  • Keep a close eye on the biscuits during baking to prevent browning; they should be pale golden when done.
  • Seedless raspberry jam is preferred to avoid leakage and to keep the sandwich neat.
  • Store Jammie Dodgers in an airtight container at room temperature for up to 5 days.

Find it online: https://cookedbygrace.com/homemade-jammie-dodgers-recipe/