Emma Jammy Dodger Biscuit Recipe
After the success of our Custard Creams recipe, we decided to try our hand at another famous British biscuit, the Jammy Dodger. Another ideal companion for a cup of tea.
About the Jammy Dodger
They’ve been around since the mid-1950s, taking their name from the popular Beano character ‘Rodger Dawson’ who is better known as ‘Roger the Dodger’ and has a penchant for avoiding school homework and household chores by concocting mad plans but if he gets away with it then that would make him a bit ‘jammy’ right?
Going further back in time these biscuits actually base their true origin on the Linzer torte from Austria, which spawned the smaller Linzer biscuits and subsequently resulted in Empire biscuits
If you want to get the heart shape just right you need a mould. We acquired one from eBay, in fact we bought a set of four that included a Custard Cream, Bourbon and iced (party) ring mould as well. However, should you not have one don’t let that deter you as you can still create a hole for the jam easily enough. We found that using the lid from a plastic drinks bottle on the pastry did the trick just fine, and, of course, it tasted just as good. This recipe is also vegan so no one needs to miss out on these jammy treats.
Jammy Dodger Biscuit Recipe
Ingredients
120g butter or margarine for vegan version
55g caster sugar
180g plain flour
Jam – raspberry or strawberry
Instructions
In a large bowl, mix together the sugar and vegan butter until they are fully combined.
Add the plain flour, a small amount at a time.
Mix together until it forms a smooth dough.
Shape into a ball and wrap the dough in cling film
Chill the wrapped dough in the fridge for about half an hour.
Preheat the oven to 180C / 370F / Gas Mark 4.
Line a couple of baking sheets with greaseproof paper.
Remove the dough from the fridge and roll out to about ½ cm thickness.
Cut out your biscuit shapes.
Remember to use a smaller cutter to make the holes in half of the biscuits.
Lay out your biscuits on the baking trays and bake until slightly golden brown.
Keep an eye on your biscuits as they cook quickly – 10 mins should do.
Leave to cool.
Add about half a tsp of jam to each full half of the biscuits and place the cut-out centre variety on top to create a complete jammy dodger.
Jammy Dodger Biscuit Recipe
Vegan Jammy Dodgers Biscuit Recipe
Ingredients
- 120 g vegan butter or margarine
- 55 g caster sugar
- 180 g plain flour
- Jam – raspberry or strawberry
Instructions
- In a large bowl, mix together the sugar and vegan butter until they are fully combined.
- Add the plain flour, a small amount at a time.
- Mix together until it forms a smooth dough.
- Shape into a ball and wrap the dough in cling film
- Chill the wrapped dough in the fridge for about half an hour.
- Preheat the oven to 180C / 370F / Gas Mark 4.
- Line a couple of baking sheets with greaseproof paper.
- Remove the dough from the fridge and roll out to about ½ cm thickness.
- Cut out your biscuit shapes.
- Remember to use a smaller cutter to make the holes in half of the biscuits.
- Lay out your biscuits on the baking trays and bake until slightly golden brown.
- Keep an eye on your biscuits as they cook quickly – 10 mins should do.
- Leave to cool.
- Add about half a tsp of jam to each full half of the biscuits and place the cut-out centre variety on top to create a complete jammy dodger.
Other sweet treat recipes
Strawberry Tart Recipe
