Name: Homemade Jammie Dodgers
Prep time: 30 min
Cook time: 10 min
Total time: 70 min
Ingredients: 135 g Butter (softened, unsalted); 135 g Icing sugar (sieved); 1 Egg yolk; 1 tbsp Milk; 1 tsp Vanilla extract; 250 g Plain flour; 1/8 tsp Salt; 200 g Seedless raspberry jam

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These Homemade Jammie Dodgers are a buttery jam sandwich biscuit, with cute heart cut out and a seedless raspberry jam filling. Jam sandwich biscuits are similar to linzer cookies, but linzer cookies are different as they are made with grounds almond and are dusted with icing sugar. These sandwich cookies are so flavoursome and moreish, plus they look totally adorable! You can fill them with all kinds of things, raspberry jam is the traditional choice, but lemon curd, Nutella, Biscoff spread etc. will all work well and be super delicious too!

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and egg yolk) are at room temperature before you start baking.
I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
For the best flavour, make sure to use a good quality vanilla extract and not an essence. You can also use a vanilla bean paste.
If you can't find a seedless raspberry jam, you can push seeded raspberry jam through a fine sieve to remove the seeds.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Homemade Jammie Dodgers

Start by mixing the butter and icing sugar together until well combined and creamy looking. Add the egg yolk, vanilla extract and milk, and mix until fully incorporated. Then add the plain flour and salt, and mix until combined.

Press the mixture together into a dough and form a rough disc shape. Wrap in cling film and chill it in the fridge for 30 minutes. Roll out the dough onto a well floured surface.

Cut out your biscuit rounds, then cut heart shapes out of half of them. Bake for 10 minutes, then leave to cool. Spread some seedless raspberry jam over one of the biscuit rounds, then top with a biscuit round that has had a heart cut out of it. Repeat until all of the biscuits have been sandwiched together.

For the full recipe with measurements, head to the recipe card at the end of this post.

Do you need an electric mixer to make this recipe?

While an electric stand mixer is helpful in making these biscuits and saves a lot of time and energy, you don't need one to make them. You can absolutely make the biscuits by hand, or with a handheld electric whisk.

Do you have to chill the dough?

I highly recommend chilling the dough, this helps to reduce the amount the biscuits spreads in the oven, it also gives the biscuits better texture.

How should the biscuits be stored and can they be frozen?

The baked biscuits will last for 3-4 days in an airtight container in a cool place. You can freeze the unbaked dough - either unrolled or cut into shapes. To freeze it unrolled, wrap the ball of dough in cling film well. To freeze the cut out shapes, lay them out onto a baking tray lined with baking paper and freeze them flat. When they are frozen, store in a freezer bag or container with baking paper between each one. You can bake them straight from frozen, they may just need a couple more minutes in the oven. You can freeze the baked biscuits too, wrap them well or store in a freezer bag for up to 3 months. Put a square of baking paper between each one to stop them from sticking together.

How many biscuits does this recipe make?

You can use any biscuit cutter with this recipe, so it depends what size you use as to how many biscuits you get. Mine was 5cm wide and it made 20 sandwiched biscuits.

Can this recipe be made gluten free?

For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

Can this recipe be made dairy free?

For a dairy free version, use a dairy free milk and dairy free block butter alternative instead of butter, I recommend Flora Plant. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.

More tips for making the Homemade Jammie Dodgers:

Let the biscuits cool on the baking tray for at least 10 minutes before trying to move them onto a cooling rack. Otherwise they will be too soft and could break.
If you don't have a heart shaped cutter of the right size, you could use a small star cutter, or a round cutter. You can also use the large round side of a piping nozzle.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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