Jammie Dodgers

For my readers outside of the UK you might not know what a Jammie Dodger is, but it is a shortbread biscuit with a raspberry flavoured jam filling. It is a very popular biscuit here but I find the jam is too tough in store bought ones so we tend to avoid buying them. But I love the idea of biscuits and jam so the other day I decided to test out a home made version. I have made it twice now, once with the typical raspberry jam and then one with some home made plum jam. Both versions are wonderful biscuits, definitely will be a staple in our house.

Warning, these are highly addictive.

Jammie Dodgers

150 grams (1 c.) ground almonds
260 grams (2 c.) plain flour
1/2 tsp ground cinnamon
1/2 tsp salt
Zest (outer yellow skin) of one small lemon
226 grams (1 c.) unsalted butter, room temperature
150 grams (3/4 c.) granulated white sugar, divided
1 tsp vanilla extract
2 large egg yolks
raspberry jam (or any flavour)
Recipe from Joy of Baking


Preheat your oven to 180 C (350 F).
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2-3 minutes). Beat in vanilla extract and egg yolks.
In a bowl, whisk together the flour, ground almonds, cinnamon, salt, and lemon zest. Slowly add in the flour mixture and beat well. Divide the dough in half, cover each half with plastic wrap, and refrigerate until firm (30-60 minutes, or up to two days).

Remove one ball of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about 1/4 inch thick. Use a cookie cutter, it doesn’t matter the shape, and cut out the cookies.

Place the cookies about 1 inch apart a baking sheet. Use a smaller cookie cutter to cut out the centres of half of the cookies on the baking sheet. Reroll any scraps and cut out the remaining cookies. Repeat with the second ball of dough.

Bake the cookies for about 12 minutes or until lightly browned around the edges. Remove from oven and place on a wire rack to cool.

Once the cookies have cooled spread a layer of jam on the full cookie. Place the cut-out cookie on top and gently sandwich them together. The filled cookies will soften when stored. If you want the cookies to stay crisp, assemble the day of serving. The assembled cookies can be stored in the refrigerator, in a airtight container for several days.
Jammie Dodgers
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Cook time: 
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Ingredients
  • 150 grams (1 c.) ground almonds
  • 260 grams (2 c.) plain flour
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • Zest (outer yellow skin) of one small lemon
  • 226 grams (1 c.) unsalted butter, room temperature
  • 150 grams (3/4 c.) granulated white sugar, divided
  • 1 tsp vanilla extract
  • 2 large egg yolks
  • raspberry jam (or any flavour)
Instructions
  1. Preheat your oven to 180 C (350 F). In a bowl, whisk together the flour, ground almonds, cinnamon, salt, and lemon zest.
  2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2-3 minutes). Beat in vanilla extract and egg yolks.
  3. Slowly add in the flour mixture and beat well. Divide the dough in half, cover each half with plastic wrap, and refrigerate until firm (30-60 minutes, or up to two days).
  4. Remove one ball of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about ¼ inch thick. Use a cookie cutter it doesn't matter the shape and cut out the cookies. Place the cookies about 1 inch apart a baking sheet. Use a smaller cookie cutter to cut out the centres of half of the cookies on the baking sheet. Reroll any scraps and cut out the remaining cookies. Repeat with the second ball of dough. (Note: If you find the cookies are soft, place the baking sheets with the unbaked cookies in the refrigerator for about 10 minutes to chill the dough. This will prevent the cookies from spreading and losing their shape when baked.)
  5. Bake the cookies for about 12 minutes or until lightly browned around the edges. Remove from oven and place on a wire rack to cool.
  6. Once the cookies have cooled spread a layer of jam on the full cookie. Place the cut-out cookie on top and gently sandwich them together.
  7. The filled cookies will soften when stored. If you want the cookies to stay crisp, assemble the day of serving. The assembled cookies can be stored in the refrigerator, in a airtight container for several days.

 

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5 Responses to Jammie Dodgers

  1. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

  2. I love the idea of homemade jammie dodgers! Yours looks so much better than shop-bought ones!

  3. These look so delicate and yummy! I bet you could put different nuts in them and the possibilities of jam flavors are endless too!

  4. foodienewz says:

    Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com and your photos published on FoodieNewz without any editorial review.

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