February 10, 2016
Homemade Jammie Dodgers!
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Homemade jammie dodger biscuits based on the classic biscuit. Soft, sweet & crunchy biscuit filled with your favourite flavour jams.
Homemade Biscuits
I have always loved baking cookies, and biscuits and all things jammy – but sometimes I just can’t be bothered. However, when it comes to jammie dodgers? They are 100% worth effort of making them yourself.
I used to be addicted to the shop-bought ones all the time – and they featured on my Jammie Dodger Cupcakes for ease (as they were requested to be that way) but I usually bake my own – it is a bit of effort I will admit, but I think they are so much better homemade!
As it is nearly Valentine’s day I decided to post these as heart & circle jammie dodgers, like the classic ones, but as you can see.. my cutters are a little bent. I have used the same cutters for ages now, even if they’re a little bent out of shape and over used (seriously, it feels like there are hundreds) and I will still always use them now.
I don’t want uniform shapes in my biscuits, but obviously – you can! I make these as flowers, hearts, circles, even triangles sometimes and they are still equally as delicious and yummy every time! My personal favourite is to fill the biscuit with strawberry jam as it’s my favourite, but sometimes I do an assortment of many – they suit going on cupcakes, being dunked in tea or coffee.. or just being gobbled up at work.
Classic Biscuits
There is something about a classic biscuit, such as a Jammie Dodger, that I just can’t deny how much I adore. You could list an arguably endless list of ‘classic’ biscuits, but there are a few that are my particular favourites. Jammie dodgers of course, custard creams, bourbon biscuits,
I do obviously adore making biscuit and cookie recipes and it is probably my favourite sort of ting to bake at the minute, but I just can’t help it. I have a Jammie dodger obsession, but also a cookie obsession in general. The classic bakes amongst all are the most iconic, so I have more time for these bakes as they essentially feel utterly timeless within themselves. I’ve eaten classic biscuits my entire life, and I can’t imagine I’m going to stop baking them or eating them any time soon.
Biscuit Dough
Seriously, homemade jammie dodger biscuits (sometimes referred to as Linzer cookies) are delicious – I use a slightly more in-depth biscuit than just a shortbread (but you can do that if you prefer) but I love this. The egg makes the dough richer and along with the jam the flavouring married together is perfection in my eyes.
- Butter – it’s important to use a block butter in this biscuit recipe to make sure that they don’t spread. It is easier to make the dough when the butter is at room temperature however.
- Sugar – I use icing sugar as it creates a lovely smooth biscuit dough, with a lovely level of sweetness
- Flavour – I add in vanilla extract, but this is optional, or also interchangeable with any other flavouring such as lemon
- Flour – you want to use a basic plain flour as you don’t want any raising agent in the flour
- Egg – I only use egg yolk as mentioned above, because it makes a wonderfully rich dough.
Making the biscuits
The dough itself is really easy to bring together and create – once it’s made you can slightly flatten the disk of dough, wrap in clingfilm and then chill in the fridge until it’s ready. Make sure not to over chill though as it will be rock solid and hard to roll out.
When you are rolling the dough out it is important to flour the work surface, and your rolling pin and roll the dough out until it is about the thickness of 1-2 £1 coins, so about half a cm. This depth will create the perfect biscuit! I tend to cut out my circles first, and then on half cut out the hearts in the middle.
You can keep bringing the dough together and re-rolling and cutting out until all of the dough is used up! Make sure to chill the biscuits again if you are not baking straight away – and for example if only a few trays fit in your oven at a time – and it’s worth getting as many biscuits as you can out of the mix.
The filling
The filling is obviously quite simple for these, in the sense that I literally just use jam. I tend to grab whatever flavour of jam is open and needs using, as I am always opening a new jar for a different bake, and then using that. I typically just spoon my jam into a bowl, mix it by itself quickly to loosen it ever so slightly, and then spread onto the middle of the whole cookies.
I like a lot of jam in mine, so I potentially overfill them, but I’m not mad about the overflow. You can of course make sure that the jam doesn’t go close to the sides, but enough to cover the area of the cut out heart, and then it’s fine.
If you don’t want to use jam, you could use a curd such as my homemade lemon curd, or even my homemade salted caramel sauce. My homemade kinder bueno spread also works – so you get the idea. Anything really works in place of the jam as long as it’s not too runny.
Tips & Tricks
- You can use whatever flavour jam you like, strawberry or raspberry is my personal favourite though and is what you can see pictured.
- You can use a chocolate spread, lemon curd, anything you fancy
- I made my centres into little hearts for Valentines, but you can make flower shapes, circles, squares, whatever you fancy!
- These will last at room temp for 1+ weeks
- These will freeze for 3+ months
- I use these round biscuit cutters
- I use these heart cutters
Homemade Jammie Dodgers!
Ingredients
- 250 g unsalted butter (room temp)
- 150 g icing sugar
- 1 tsp vanilla extract
- 2 egg yolks
- 350 g plain flour
- 100-200 g jam
Instructions
- Beat the butter and sugar together until combined
- Add in the vanilla extract, plain flour and egg yolks and mix again
- Shape into a ball and wrap up the dough and refrigerate for at least one hour
- Once the dough is chilled, preheat the oven to 160ºc fan and line two-four large baking trays with parchment paper
- Roll out the dough to about 1/2cm in thickness and then cut out the circles for the biscuits. I use a 6-8cm cutter.
- You’ll need to cut a heart out of the centre of half of the biscuits you create to make the sandwiches
- Keep using up and re-rolling the dough until it has all been used
- Transfer to the baking trays and then bake for 10 minutes
- Leave the biscuits to cool on the baking tray
- Once cooled, on the solid biscuits, spoon a larger teaspoon of jam into the centre and help it spread out, but not right to the edge.
- Press the other biscuit on so that they are aligned - dust with some optional icing sugar
Notes
- You can use whatever flavour jam you like, strawberry or raspberry is my personal favourite though and is what you can see pictured.
- You can use a chocolate spread, lemon curd, anything you fancy
- I made my centres into little hearts for Valentines, but you can make flower shapes, circles, squares, whatever you fancy!
- These will last at room temp for 1+ weeks
- These will freeze for 3+ months
- I use these round biscuit cutters
- I use these heart cutters
ENJOY!
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J x
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Can you cook these from frozen?
I have a batch cut and frozen- do I need to let them come to room temperature or can they be cooked straight out of the freezer?
Thank you!
I would just bake from frozen! It’ll add 1-2 mins baking time x
Hi
Could I leave the eggs out of this recipe please?
Thanks
No, it’s a key part of the dough – you’ll need to use a different biscuit recipe such as a shortbread x
Hi Jane, can these be frozen with the jam inside ? I’m obsessed with all your bakes recipes are so easy to follow just wanted to say a big thank you ☺️
Definitely!!
In New Zealand we call them lShrewsbury biscuits
Not quite the same recipe in the UK for Shrewsbury Biscuits. Lemon zest and or currants are added.
Hi Team Jane,
Can I ask what cutter you used. I’ve got the dexam set which makes the tiniest of hearts. I want the same as Jane’s 😉
I made these biscuits last night for my hubby to share at work today (Valentine’s Day) with his work colleagues. We tried them last night and I have to say they are delicious Thank you so much Jane for the fab recipe.
Hi Jane. Could we cut them out first and then pop them
In the fridge for a hour or so before baking?
Yes, you can! x
What size eggs does this recipe use?
Hiya! I usually use medium eggs in baking! Hope this helps x
Bit of an odd question but would these be OK if I added food colouring to the dough? I am doing a grinch Christmas party for the kids and the biscuits would look great great with the red hearts in the middle x
Hiya! Absolutely, sounds so cute! Hope they love them! x
Hiya! Do you have the link to the heart cutter you use for these?
These went down a hit, I think I must have used a bigger cutter as I didn’t get many more than 12 but I’m going to use a smaller one next time. I filled half with jam and the other half with Nutella (fussy kids) but they were delicious!
Hi! Just checking if this dough can be frozen and it’s seems to have made a lot more than I can eat all at once! Thanks x
Yes absolutely – you can freeze it for up to 3 months! Hope this helps! x
Would this biscuit mix be ok for making mince pie cases? Xx
Hiya! I have not tried this – I would recommend using the pastry on the recipe or shop bought, but if you do try it please let me know how you get on! x
Hello! How long will these last after baking? Ideally with the jam too but I can do the jam last minute if absolutely necessary 🙂 x
Hi Jane I am looking to make one large jammie Dodger for a burtons biscuits employee! (The owners of jammie dodger!), are you able to help me with this? If I were to use 2 8inch tins do you know if this would work, can you advise on ingredients amounts and time in the oven? Your help would be really appreciated – I can find other peoples recipes for something similar but I don’t want to try theirs as I know your recipes are the best! – I cannot mess this up for a biscuit company employee! Haha – thank you x
Apologies I have 9inch tart tins – the masterclass one you recommend 🙂 your help would be appreciated! Thank you
Did you ever get an answer as I am looking at making a large jammy dodger too.
Hi! Would I be able to 1/4 or half this recipe? X
Yeah that should be okay!
Hi Jane, just trying these out now, do you have a printable version of this recipe? x
hi, does it matter how long the sough us chilled? could I leave it in there for about 2 days?
Yes that would be absolutely fine! Enjoy! x
Could these be made with gf flour?
I haven’t tested these gluten free before so I am not 100% sure if its a straight swap, but it’s worth a go!
Hi Jane,
Can I use this biscuit base for when making normal biscuits x
Yes!
[…] Making jammy Valentine’s biscuits with the kids […]
Hi Jane, if I don’t have the foodie flavouring could I use vanilla extract/essence instead and if so how much?
Thank you very much!
Yes you can! And yes for sure, use 1/2-1tsp x
Hey 😊 can anyone tell me if these are crunchy/hard? I’m after a nice biscuit recipe with a crunchy bite to it…a lot of others I’ve tried so far are quite soft
These aren’t that hard – Jammie dodgers are quite a soft biscuit! x
If my mixture still crumbly what can I add to it??
You don’t add anything to it – you just need to keep combining it or kneading it till it comes together!
Could you tell me how many calories there are per cookie please? (Unfortunately on a diet but I love to bake!)
I’ve never heard of foodie flavouring … I don’t think we have it where I live… What else could I use? Thanks so much!
Either use vanilla, or just leave it out!
How do i get the jam to set so flat and shiny and smooth? Have you heated it all? Thank you!
I just spooned it on! No magic x
Can I use something else instead of the Foodie Flavouring?
If I filled them with lemon curd, could I use lemon extract for example?
Thank you!
Yes you can! x
[…] like a recipe for sweet ones then I can highly recommend my lovely friend Jane’s one here ). Then as I was making my usual batch of chilli jam (makes for the best Christmas presents) I […]
I love the sound of that flavouring! I’ll have to check them out, for sure. I love jammie dodgers, I used to treat myself to the ones in the bakery on my lunchtimes occasionally. (These look better!)
Hehe thank you so much! And yes you should!
This look so delicious Jane, and you’re right – perfect for valentines day! I have all these ingredients at home already! Totally could make them now!
Aah thank you Sally! 🙂 And yes – you definitely should then!! x
They are really pretty!
Thank you! ☺️