With today’s recipe I’m taking a trip down memory lane. As a little girl my favourite childhood biscuit was Jammy Dodgers. If you can’t tell by the name, they’re two sweet, delicious shortbread biscuits sandwiched between strawberry or raspberry jam. I thought it would be a perfect opportunity to share this recipe as each biscuit has an adorable heart shape in the centre. They make a great last minute valentine’s day bake, but I absolutely love these anytime!
My parents used to buy me and my big Sister Becky these jam filled biscuits all the time. I think they’re most British people’s favourite – but they’re certainly my top pick! Jammy dodgers are very similar to Linzer cookies but without the almond flavour. They have the tasty jam centre and crumbly, sweet shortbread. So delicious yet super simple to make, bake and enjoy!
225g unsalted butter, softened
125g icing (confectioners’) sugar, sifted
1/2 teaspoon vanilla extract
2 large egg yolks
300g plain (all-purpose) flour
12 heaped teaspoons raspberry, strawberry jam or a curd/marmalade of your choice
- Cream the softened butter, sugar and vanilla until light and fluffy. Add the egg yolks along with the flour and mix until a soft and sticky dough forms. Wrap in clingfilm and leave to rest in the refrigerator for 1-2 hours. If you want to speed up this process, split the dough in half and wrap each piece up individually in clingfilm. Chilling time will be halved.
- Preheat oven to 180 C / 350 F / 160 Fan / Gas Mark 4. Roll out half the dough out onto a lightly floured surface until it’s the thickness of a pound coin (approx. 0.5 cm thickness). Using a 7.5 cm cookie cutter stamp out 12 circles. Now using a 2.5 cm cutter and stamp out the centre of each biscuit. Off cuts can be baked as well! I cut mine into star and heart shapes. Please note: you may be able to make more biscuits depending on the size of your cutters.
- Roll out the other half of the dough as you did before and stamp out a further 12 circles. Spread the biscuits evenly out onto 2 large lined baking sheets. Bake for 10-12 minutes or until a light golden colour. Keep a watchful eye whilst they’re baking, as the shortbread can brown very quickly in the last few minutes of baking time.
- Once baked leave to cool on the baking sheets for 5 minutes. In this time of biscuits will harden and will have become more easily transferable. Transfer to a wire rack and allow to cool completely.
- Once the biscuits are cool, place about a teaspoonful of the jam into the centre of the base biscuits. Press on the top biscuits and sandwich together – be careful as the biscuits are very delicate and can break easily. Dust with icing sugar before serving.
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