Homemade Jammy Dodgers

For years, The Boy has claimed not to like jam. I do not know where he got this from. Then, for some reason, a few weeks ago he had a jammy dodger at school. We now have to buy them every week, and when I asked what he’d like to bake during half term, he said Jammy Dodgers. So, we had a go.

I’m going to be honest, this was my third attempt with the dough. The first batch was just so sticky, they fell apart when you tried to take the middle bit out. Then I overcompensated with the flour, and they were too crumbly. This lot finally worked well.

We’ve done a heart with a star cut out. Basically, because my circle cutter was too small to have a middle, and my heart was too big to be a middle. Although now I’ve tasted them, I am very tempted by a giant biscuit, using this heart to cut out the centre! Imagine!!

Ingredients

  • 300g Plain flour
  • 200g Butter
  • 100g Icing sugar
  • 1 Cap Vanilla essence
  • 1 Egg Yolk
  • Jam

jammy dodger ingredients

Method

Sieve the flour into a large mixing bowl. I’m totally incapable of doing this without making a huge mess, it just won’t go in the bowl, no matter what height I do it from or how small my movements are!

Then, add the icing sugar and butter. Rub together with your fingers. This is very messy, so if you’d prefer, use a food processor, or, get the kids to do it for you.

biscuit dough

Add the vanilla essence, just a small splash, and the egg yolk. This is another thing that I struggle with. How are you meant to separate them? I do this weird transferring it from one side of the open shell to the other, in the vague and desperate hope that somehow the white will fall into the bowl underneath, and the yolk will remain. It doesn’t work overly well!

biscuit dough ball

Mix together using a wooden spoon. It will quite quickly become a smooth dough. Wrap this dough in cling film, or place in a sandwich bag, and put in the fridge for 30 minutes.

After this time, preheat the oven to 180 degrees, and grease a baking tray with butter.

Roll the dough on a lightly floured surface to around 3mm. Cut out your shapes with cookie cutters. For every whole shape you do, do one with a shape cut out of the centre.

Bake for 10 minutes, until golden brown. Once baked, remove from the baking tray to cool.

unfilled jammy dodgers

When they are cool, spread the whole shape lightly with jam, and place the holey shape on top.

jammy dodger filling

They don’t taste like store brought jammy dodgers, but they are yummy. If you fancied something different, use a different flavour jam. I’m really looking forward to doing them with lemon curd.

Homemade Jammy Dodgers
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
 

The perfect Jammy Biscuit

Course: biscuits
Cuisine: British
Servings: 15 Biscuits
Calories: 70 kcal
Author: Donna
Ingredients
  • • 300g Plain flour
  • • 200g Butter
  • • 100g Icing sugar
  • • 1 Cap Vanilla essence
  • • 1 Egg Yolk
  • • Jam
Method
  1. Sieve the flour into a large mixing bowl
  2. Add the icing sugar and butter, and rub together
  3. Add vanilla essence and egg yolk, stir together until it forms a smooth dough
  4. Wrap dough in cling film and place in the fridge for 30 minutes
  5. After this time, preheat the oven to 180 degrees and lightly grease a baking tray
  6. Roll dough out to 3mm on a lightly floured surface
  7. Cut shapes using cookie cutters, adding a hole to half of them
  8. Bake for 10 minutes
  9. Leave to cool
  10. Spread the full biscuits with jam, and place the holed side on top
Tammymum

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