Jammy dodgers
These homemade Jammy Dodger biscuits are a nostalgic British classic. Buttery, crumbly shortbread-style biscuits sandwiched together with a sweet, sticky layer of raspberry or strawberry jam. This easy Jammy Dodger recipe delivers that iconic heart‑shaped centre, golden edges, and soft, melt‑in‑the‑mouth texture that makes them perfect for afternoon tea, lunchbox treats, or a fun weekend bake.
With simple ingredients, these traditional jam‑filled biscuits are a family favourite and a brilliant homemade alternative to the shop‑bought version. If you’re searching for the best Jammy Dodger recipe, a classic British biscuit bake, or an easy jam sandwich biscuit, these are so much fun to make and taste absolutely amazing.
Jammy dodgers
Ingredients
- 225 g unsalted butter, softened
- 125 g caster sugar
- 350 g self-raising flour, plus extra for rolling out
- ½ tsp salt
- seedless jam
- Icing sugar for dusting
Instructions
- Preheat the oven to 180°c / gas 4. Line 2 large baking trays with baking paper and set aside.
- In a large bowl, beat the butter and sugar together until smooth and creamy. Then work in the flour and salt.
- Bring the dough together to form a firm ball and turn out onto a lightly floured surface (see top tip below). Roll the dough out to a thickness of 5mm (¼in) and use a round pastry cutter to cut out circles.
- Use a smaller cutter (or an upturned end of a piping nozzle) to cut the middles out of half of the rounds. Then re-rolling the trimmings until all the dough has been used up.
- Arrange the rounds on the baking trays, allowing space between them for the dough to spread a little. Bake for about 10mins, until golden.
- Cool on a wire rack, then sandwich the biscuits together with the jam.
- Sprinkle with icing sugar before serving.
Top tip
- If your dough looks really crumbly, turn out on a surface and carefully knead together, you will notice it all coming together.