Jammy Dodgers
Jammy Dodgers are a classic British biscuit. They’ve always been a particular favorite of my sister’s, so I was especially excited to try making my own.
These homemade Jammy Dodgers have lightly crisp, buttery biscuits sandwiched together with a generous layer of raspberry jam. They’re wonderfully crumbly, with a slightly rustic finish that makes them all the more delicious.
What Are Jammy Dodgers?
Jammy Dodgers, commercially known as Jammie Dodgers, have been a favorite in British biscuit tins since the 1960s. These classic British biscuits feature two shortcake-style biscuits sandwiched together with a raspberry-flavored filling, visible through a heart-shaped cutout in the top biscuit.
My version uses real raspberry preserves, giving them a lovely homemade character while keeping the familiar flavor and appearance of the originals.
Tips for Making Jammy Dodgers
Keep the dough cool, but pliable. The dough should be firm enough to cut cleanly without cracking when rolled. If it’s too cold, let it soften slightly before rolling. If it becomes sticky, return it to the refrigerator for a few minutes.
Roll the biscuits evenly. Aim for approximately ⅛ inch (3–3.5 mm) thick. This gives the finished Jammy Dodgers a delicate, crumbly bite without making the sandwiches too thick.
Use a fluted cutter. I used a Dexam British biscuit cutter, which cuts the fluted rounds and heart-shaped openings separately. A regular fluted round cookie cutter and a small heart-shaped cutter will work just as well.
Don’t overbake. The biscuits should remain fairly pale, with just a hint of golden color around the edges. They’ll firm up as they cool, so there’s no need to bake them until they’re deeply golden.
Choose a good raspberry jam. I used Bonne Maman Raspberry Preserves, keeping the seeds for a more homemade finish. Seedless raspberry jam also works if you prefer a smoother filling. If your jam is a little loose, gently reducing it helps create a thicker, stickier center.
High-Altitude Baking
I developed and tested this Jammy Dodgers recipe in my Colorado kitchen at approximately 8,600 feet above sea level.
These biscuits are intended to stay fairly flat, so the recipe doesn’t contain baking powder or baking soda. This also helps them hold their fluted edges and heart-shaped cutouts while baking.
The small amount of milk helps bring the dough together, which is particularly useful in Colorado’s dry climate.
If you’re baking at a lower elevation, you can start with the same recipe, although you may find that the dough needs slightly less milk or the baking time varies. Look for biscuits that are set and only lightly golden around the edges.
Do Jammy Dodgers Taste Better the Next Day?
In my experience, absolutely!
Although these homemade Jammy Dodgers are delicious freshly assembled, I found they were even better after a day or two in an airtight container.
The biscuits gradually soften as they absorb a little moisture from the raspberry filling, giving them a more tender, crumbly texture. The jam also becomes slightly stickier and chewier, creating that familiar Jammy Dodger bite.
If you’re making these for a special occasion, I’d recommend preparing them a day or two ahead.
And if you enjoy classic British biscuits, you might also like my Custard Creams, Digestive Biscuits, or Iced Gems .
Jammy Dodgers
Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened butter and sugar together for 1–2 minutes, until smooth and creamy. Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Add to the butter mixture, followed by 15 ml (1 tbsp) of milk. Mix on low speed until a soft dough forms, adding up to another 5 ml (1 tsp) of milk if needed. Gently bring the dough together with your hands until smooth and pliable.
- Flatten the dough into a disc, cover, and refrigerate for approximately 10 minutes, until slightly firm but still easy to roll.
- Roll the dough to approximately ⅛ inch (3–3.5 mm) thick between two sheets of parchment paper. Using a fluted round cookie cutter, cut an even number of biscuits. Cut a small heart-shaped opening from the center of half the rounds. Arrange on parchment-lined baking sheets and refrigerate for 10–15 minutes.
- Preheat the oven to 350°F (175°C) conventional. Bake one tray at a time on the center rack for approximately 10 minutes, until the biscuits are set and only lightly golden around the edges. They should remain mostly pale.
- Allow the biscuits to rest on their baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Gently simmer the raspberry preserves in a small saucepan over medium-low heat for 2–3 minutes, stirring frequently, until slightly thickened. Allow to cool completely.
- Turn the whole biscuits upside down, placing approximately 1 tsp raspberry filling onto each. Top with the heart-cut biscuits and gently press together until the raspberry filling is visible through the centers.
Notes
Want more recipes like this?
Get new British-inspired recipes and high-altitude baking tips straight to your inbox.
