With todays recipe I’m taking a trip down memory lane. As a little girl my favourite childhood biscuit were Jammy Dodgers. If you can’t tell by the name, they’re two delicious shortbread biscuits sandwiched between strawberry or raspberry jam. With Valentine’s Day approaching, I thought it would be a perfect opportunity to share this recipe as each biscuit has an adorable heart-shaped centre filled with jam!
Jammy Dodgers are a quintessential British biscuit – grab a plateful of these with your cup of coffee or tea for a mid-morning or afternoon treat
I’m sure jammy dodgers are most British people’s favourite biscuits, they’re certainly my top pick along with custard creams! Jammy dodgers are very similar to Linzer cookies, but without the almond flavour. They have the same tasty jam centre and crumbly, sweet shortbread. These biscuits are delicious, yet super simple to make.
This recipe also proudly featured on Red Valentino.
225g unsalted butter, softened
125g icing sugar, sifted
1/2 teaspoon vanilla extract
2 large free-range egg yolks
300g plain 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 fridge 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 / 160°C Fan / 350°F / 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 extra mini heart shapes.
- Roll out the other half of the dough as you did before and cut 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 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 the biscuits with icing sugar before serving. These biscuits will store in an airtight container at room temperature for up to 3 days.
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