If you don’t enjoy a Jammy Dodger then I’m afraid we can’t be friends. How could anyone who doesn’t enjoy a Jammy Dodger possibly be trusted? There’s something quite nostalgic about these quintessentially British biscuits that takes me right back to my childhood. What would normally be a fairly standard shortbread biscuit is instantly transformed by the presence of some jam and that lovely little love heart.
What’s particularly great about this Jammy Dodger recipe (or Granny Dodgers, as they’ve lovingly been dubbed in our house) is just how simple they are to whip together. The dough takes all of 10 minutes to mix up and aside from a little wait time to let it cool down in the fridge, you’ll have a batch of deliciously fresh Jammy Dodgers for any occasion in no time at all.
And here at Baking with Granny, we do love a child-friendly recipe and this one ticks all the boxes. Why not let the wee ones get creative and switch out the traditional heart for their shape of choice? Or if you’re feeling really adventurous then how about trialling out alternative jams, or even a spreading of Nutella to make a real game changer of it all?
Granny’s Top Tips.
♥ The dough used for the biscuits can also be used as the pastry for jam tarts! Just add a little water to your jam before baking, as this stops it becoming toffee-like – the water evaporates during baking and leaves a nice jam to bite in too.
Jammy Dodgers
Ingredients
- 250 g Plain Flour
- 200 g Salted Butter
- 100 g Icing Sugar
- 1 Egg Yolk
- Jam to Fill
Instructions
- Pre-heat your oven to 170°c and grease a baking tray with a little butter.
- Rub the flour, butter and icing sugar together until it resembles breadcrumbs.
- Add the egg yolk and mix into a dough. Wrap the dough in cling film and pop it in the fridge for around 30 minutes.
- Turn the dough out onto a floured surface and roll out to around 1cm thickness. Cut your biscuits out into circles and on one of half the biscuits cut an additional shape from the middle (love heart being the obvious choice!).
- Place your biscuits onto your pre-greased baking tray and bake for 10 to 12 minutes, until they are a light golden colour around the edges.
- Once the biscuits are cool enough to handle (but still a little warm) sandwich them together with a spoonful of jam for each biscuit.
- Dust with a little sugar if desired.
I think I’d prefer home made jammy dodgers to the real ones! Thanks for joining in with #BAKEoftheWEEK !
These were very yummy and easy to make. Took a bit longer in the oven but turned out very well
How many do these make? Thanks!
jami doja
These didn’t work out for me at all, the mixture was far too wet and no way could I get it rubbed in to a breadcrumb consistency, had to add loads more flour and even then couldn’t really mix in the egg as it was already dough like..persevered and baked them but the middle was still a bit raw. So disappointed as they looked really nice in the picture
I love making these my husband and colleague love them a massive hit in my house
The dough is amazing and lasts nearly forever in the fridge. Just remember to take the chilled dough out to thaw before making your cookies.
Great recipe. They came out beautifully. Thank you.