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Home • Recipe • Biscuit • Jammy Dodgers
Published by Amy
Who doesn’t love a little jammy dodger? Melt in the mouth biscuit, sandwiched together with sticky jam, and of course, the iconic little heart in the middle.
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?
Plain FlourNo raising agents are required in these biscuits, so good old plain flour is ideal.
Butter or MargarineUsing 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.
Icing SugarBiscuits 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.
Egg YolkNot all biscuit recipes will include egg but in Jammy Dodgers, a egg adds a bit extra moisture and some richness to the overall flavour.
JamWhat 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.
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!
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.
Too much butter in this recipe. Very disappointing as was making them for my ?mums 60th using a smiley face cutter. The biscuits disintegrated when touched. It’s sad seeing happy faces crumble in front of you.
Does the jam go solid
Made these with my granddaughter and I love the texture – the icing sugar makes a smoother dough than caster sugar! I added some almond extract to the dough and used homemade cherry jam; they tasted like bakewell dodgers!
I just left my five start review above and noticed a couple of one star reviews. I wonder if those reviewers maybe used room temp butter. The recipe doesn’t state it, but the butter should be cold and cut into cubes to rub into the flour and icing sugar – this is basically a sweet pastry dough, so I even chill my mixing bowl ahead of time and make sure my hands aren’t too warm. Using soft, room temp butter will result in a ‘wet’ dough and biscuits that will crumble after baking.
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Hello, I’m Amy, the voice-behind and creator-of Baking with Granny.
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