Jammie Dodger Recipe

by Barry Lewis

Prep time
30 mins
Cook time
10 mins


230g butter (1 cup)
140g sugar (0.7 cups)
1 egg yolk
1tsp vanilla extract
280g plain flour (2.4 cups)
5tbsp strawberry jam
4tbsp icing sugar (confectioners sugar)

Ah the classic Jammie dodger biscuit. In this video recipe I am going to show you how to make your very own homemade jammie dodgers and wow your friends, they melt inthe mouth & will go down a storm. Although not strictly a ‘cookie’ it’s still a biscuit and that will do for me for cookie Month, we’ve already had these gorgeous oatmeal and raisin cookies & nutella cookies which have gone down well, so make sure to try these ones out!

Start off by creaming together the room temperature butter and white caster sugar in a bowl, beat together until fully creamed. Next drop in the yolk of an egg and also the vanilla extract flavouring – you could use others though. Mix through again until combined.

Gradually add in the flour, I did mine in two batches, stirring until the mixture thickens up. Take from the bowl and wrap in cling film. Put it in the fridge for 30 mins, this helps to firm the dough up and stop it sticking when you roll it out.

So meanwhile in a bowl mix together the jam and icing sugar and leave to one side.

Roll out the dough and use a cookie cutter to make circular biscuit shapes. A smaller shaped cutter can be used to take half of the centres out of the biscuits. Bake in the oven for 10 mins at 170c or equivalent (see temperature oven converter chart) until just starting to brown.

Let fully cool on a wire rack before spooning the jam onto the base of the biscuit and placing another on top. Let the jam settle for a few minutes before serving.

There we have it, easy peasy homemade jammie dodgers!