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About the bake
The mighty jammy dodger. A staple tea time biscuit that we cannot resist.
This simple jammy dodger recipe is the perfect beginner recipe to keep the kids entertained and your biscuit barrel full (we can't guarantee it will stay that way for long)
No need to wonder are jammie dodgers vegetarian, our recipe is suitable for vegetarians and vegan, if you switch the butter for vegan spread. Result.
Once you have mastered the recipe get creative making jammy dodger cakes, cheesecakes or even a dreamy jammy dodger blondie? The possibilities are endless.
Method
Step 1:
Place the flour and butter in the bowl of a food processor and pulse until the mixture resembles breadcrumbs. Alternatively rub the butter into the flour by hand.
Step 2:
Add the sugar and orange zest and pulse again or mix with a spoon until the mixture starts to get sticky. Tip the dough onto a lightly floured surface and lightly knead so that the dough comes together to form a smooth ball. Chill for 10 minutes.
Step 3:
Preheat the oven to 180°C (160°C fan, gas mark 4). Line 2 baking sheets with baking paper.
Step 4:
Roll the dough out onto a lightly floured surface to the thickness of about 5mm, pressing it together if it cracks a bit. Cut out with 16 x 6cm/5cm cutters, re-rolling the dough until it has all been used. Cut out a smaller round shape out of half the rounds.
Step 5:
Lay the biscuits on the baking sheets and bake for 10-12 minutes until pale golden. Remove, transfer to a wire rack and leave until cold.
Step 6:
Place the icing sugar and strawberry flavouring into a large bowl and mix in 1 tbsp warm water. Add the butter and mix together with a blender or whisk until light and fluffy. Spread the icing over the full biscuits and top with a thin layer of jam then the remaining biscuits. Leave to set for 30 minutes and then enjoy.
Ingredients
For the Biscuit
- 175g Allinson's plain white flour
- 125g Butter (unsalted) (cold, cubed)
- 50g Billington's Unrefined Golden Caster Sugar
- 1 Orange (zest of)
- 175g Allinson's plain white flour
For the Filling
- 125g Silver Spoon Icing Sugar
- 100g Butter (unsalted)
- 0.25 tsp Strawberry flavouring
- 3 tbsp Strawberry jam
- 125g Silver Spoon Icing Sugar
Recipe Reviews
Flavour overpowered by the orange jest. I would reduce it to half or leave out. Also you only need half of the buttercream filling.
Came out really well, easy to make. There was too much butter cream and I had to throw it away, so I would make half amount next time.
Super easy recipe to follow! The biscuit was buttery and tasted so good with the jam and buttercream filling. They didn’t last long so will bake a double batch next time.
my toddler loved baking these👌🏼👌🏼So yummy.. thaaaankss a bunch
So easy to make and taste fantastic! Definitely recommend 😀 thanks for posting this recipe online! x
These taste absolutely gorgeous. Great balance of crunchy crisp biscuit with sweet strawberry centre. Supper easy to make just takes a little time to bake and cool when doing a few. I double up on ingredients to make a large batch.
Ingredients
For the Biscuit
- 175g Allinson's plain white flour
- 125g Butter (unsalted) (cold, cubed)
- 50g Billington's Unrefined Golden Caster Sugar
- 1 Orange (zest of)
- 175g Allinson's plain white flour
For the Filling
- 125g Silver Spoon Icing Sugar
- 100g Butter (unsalted)
- 0.25 tsp Strawberry flavouring
- 3 tbsp Strawberry jam
- 125g Silver Spoon Icing Sugar