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 firm up in the fridge, you’ll have a batch of deliciously fresh Jammie 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?
I love making these! My husband and colleagues love them, a massive hit in my house.
No raising agents are required in these biscuits, so good old plain flour is ideal.
Butter or Margarine
Using butter in this recipe does give a nice flavour but if you need to omit the dairy, margarine is an excellent alternative.
If you do opt for margarine try to get a block margarine as opposed to a spreadable one – this will make your biscuit dough easier to work with and not too soft.
Biscuits need a bit of sweetness and these home made Jammie Dodgers are no exception. Caster sugar is usually what you’d use in most baking, however we are using Icing Sugar here. Why? Because it’s much finer and adds to the melt-in-the-mouth texture of these biscuits.
Not all biscuit recipes will include egg but in Jammy Dodgers, a egg adds a bit extra moisture and some richness to the overall flavour.
What is a Jammy Dodger without the jam? A dodger…?! You can use whatever jam takes your fancy but a seedless strawberry or raspberry will give you that iconic red heart in the middle of your biscuit.
- Pre-heat your oven to 170°c (150°c for fan assisted ovens or Gas Mark 4) and grease a couple of baking sheets with a little butter/margarine.
- 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 in your pre-heated oven 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.
- Finish with a dusting of a little sugar, if desired.