Jammy Dodger Biscuits: Classic British Recipe

Jammy dodgers are beloved British sandwich biscuits: two buttery, vanilla-scented shortbread rounds holding a bright raspberry jam center, with a signature heart-shaped cutout on top. This homemade version delivers a crisp-yet-tender cookie that holds its shape during baking, and the jam filling stays soft and fruity without making the biscuit soggy. It is a straightforward bake that works for afternoon tea, lunchboxes, or a cheerful gift tin.

Ingredients

1 cup (225 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1 large egg yolk
1 tsp vanilla extract
2 cups (250 g) all-purpose flour, plus extra for rolling
1/4 tsp salt
1/2 cup (160 g) raspberry jam (seedless if preferred)
Icing sugar (confectioners’ sugar), for dusting

Instructions

In a large bowl, beat the softened butter and sugar together with an electric mixer until pale and fluffy, about 2 minutes. Add the egg yolk and vanilla, and beat until combined.
Add the flour and salt, and mix on low speed until a soft dough forms. Turn the dough out onto a lightly floured surface, shape into a flat disc, wrap in plastic wrap, and chill for at least 30 minutes (or up to 2 days).
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
On a lightly floured surface, roll the dough to about 1/8-inch (3 mm) thickness. Use a 2 1/2-inch (6 cm) round cutter to cut out as many rounds as possible. Re-roll the scraps and cut again.
For half of the rounds, use a small heart-shaped cutter (about 1 inch / 2.5 cm) to cut out the center. These will be the top biscuits.
Place the biscuits on the prepared baking sheets, leaving about 1 inch (2.5 cm) between them. Chill the trays for 15 minutes – this helps the biscuits hold their shape.
Bake for 10–12 minutes, until the edges are just golden. The biscuits will still be soft, but they will firm up as they cool. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
When completely cool, spread about 1 teaspoon of jam on the flat side of each solid (bottom) biscuit. Place a cut-out biscuit on top, pressing gently so the jam peeks through the heart.
Dust the tops with icing sugar just before serving.

Tips

Chilling is key: Do not skip the dough chill or the tray chill – warm dough spreads and the cutouts will close up. If the dough gets too soft while rolling, pop it back in the fridge for 10 minutes.
Use seedless jam for a smooth finish: If you prefer a completely smooth filling, choose a seedless raspberry jam. If using jam with seeds, it will still taste great but may look speckled.
Keep the cutouts clean: Dip the heart cutter in flour before each cut to prevent sticking. Gently push the cutout out with a toothpick if it sticks.
Roll evenly: If the dough is rolled too thick, the biscuits will be more cake-like; too thin, and they may break. Aim for a consistent 1/8-inch thickness.

Serving Suggestions

Serve jammy dodgers as part of an afternoon tea spread, alongside a cup of black tea or coffee. They also make a lovely addition to a dessert table, a lunchbox treat, or a homemade gift box. For a festive touch, arrange them on a plate with a dusting of icing sugar and a few fresh raspberries on the side.

Variations

Different jams: Swap raspberry for strawberry, apricot, or blackberry jam. Use a good-quality preserve with a high fruit content for the best flavor.
Lemon twist: Add 1 teaspoon of lemon zest to the dough along with the vanilla for a citrusy note.
Chocolate version: Replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder for a chocolate shortbread.
Cutout shapes: Instead of hearts, use a star, flower, or any small cookie cutter you like. Just keep the size proportionate to the biscuit.

Storage and Reheating

Store assembled jammy dodgers in an airtight container at room temperature for up to 5 days. They are best eaten within the first 2–3 days while the biscuits are still crisp. Do not refrigerate, as this can make them soft. Unfilled biscuits (baked and cooled) can be frozen for up to 3 months in a sealed container – thaw at room temperature and assemble when ready. To refresh slightly stale biscuits, place them in a 300°F (150°C) oven for 5 minutes, then cool completely before serving (do not reheat with jam).

Frequently Asked Questions

Why did my biscuits spread too much?
If your biscuits spread and lost their shape, the dough was likely too warm when it went into the oven. Make sure to chill the dough for at least 30 minutes and chill the cut-out biscuits on the tray for 15 minutes before baking. Also, check that your butter is softened but not melted.

Can I use salted butter?
Yes, you can use salted butter, but reduce or omit the added salt in the recipe. If you use salted butter, skip the 1/4 tsp salt in the dough.

How do I get a clean heart cutout?
Dip the cutter in flour before each cut, and press straight down without twisting. If the dough sticks, chill it again for a few minutes. You can also use a toothpick to gently push out the cutout.

Can I make the dough ahead of time?
Absolutely. The dough can be made and refrigerated for up to 2 days. You can also freeze the wrapped dough for up to 3 months – thaw overnight in the refrigerator before rolling.

What if I don’t have a heart-shaped cutter?
You can use any small cutter, or even a knife to cut a small square or diamond. Alternatively, you can leave the top biscuit whole and just spread jam on the bottom – it will still be delicious, just not the classic look.

Can I use jam with chunks of fruit?
Yes, but if the jam has large pieces, warm it slightly and press it through a fine sieve to remove chunks, or simply spread it as is – the texture will be more rustic. For a smoother filling, use seedless jam.

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