This Jammy Dodgers recipe is super simple to make and perfect for baking with children.
Sweet vanilla biscuits, sandwiched together with oozy raspberry jam, so tempting!
Jammy Dodgers or Jammie Dodgers?
Burton’s Jammie Dodgers have been one of the UK’s most popular biscuits since they launched over 60 years ago.
The original Jammie Dodgers contain raspberry flavoured apple jam while my Jammy Dodgers are filled with pure, unadulterated, raspberry jam.
I tossed up whether to call them Jammie or Jammy and plumped for the latter mainly because my Dodger recipe is different, but also because of That Name.
Why are Jammie Dodgers Called Jammie Dodgers?
This may explain why, according to Burton’s Biscuits, about 70% of them are consumed by adults!
The ‘Jammie’ bit though is, boringly, because of the jam.
Where I come from ‘Jammy’, as well as being the correct spelling, means someone who is surprisingly and unfairly lucky!
These homemade biscuits typically last for about an hour in my house. There is a certain young man who can polish them off so fast you begin to wonder if they were even there – very jammy indeed!
So, ladies and gentlemen, I present to you my very Jammy Dodgers!
Why This Jammy Dodgers Recipe Is So Good
I love making Jammy Dodgers biscuits at home because I can fiddle around with shaped cutters – which is great with kids.
I’ve made pretty flowers for spring this time but my cutter drawer can produce dinosaur dodgers, stars, hearts for my Valentine, spooky dodgers for Halloween and all manner of other things!
Making them myself also means I can fill them to bursting with jam. A generous splodge, oozes out of the centre and spreads across the whole biscuit – delicious!
How To Make Jammy Dodgers
For a saveable recipe card with ingredients and instructions see below. For extra tips and tricks to help you on your way, read on!
I use my basic vegan butter cut out biscuit recipe for Jammy Dodgers.
They are flavoured with vanilla and sweetened with soft brown sugar and a little golden syrup.
The golden syrup also helps to bind the dough in this egg free biscuit recipe.
Soft vegan butter is creamed together with the sugar until light and fluffy. A stand mixer works best here but I didn’t have one for many years and a wooden spoon and my arm worked very well. Added bonus – strong biceps!
The golden syrup is whisked in along with a splash of vanilla essence and then the flour, bicarbonate of soda and a pinch of salt are added.
Stir until combined and then use your hands to draw everything into a soft dough. Be patient, it will be crumbly when you begin but the warmth of your hands will soon encourage it to behave!
Form into a flattened disc, wrap in greaseproof paper and chill for 30 minutes.
Roll the dough out on a lightly floured surface and cut using cookie cutters. Use a smaller cutter to cut out the centre of half of your biscuits.
Place your biscuits on lined baking trays and bake at 180C/ 350F for 8 -12 minutes.
How long they take to bake will depend on how thin you rolled your dough so do keep an eye on them. They should be golden all over and just beginning to brown slightly at the edges.
Leave them to cool on the trays for a minute before transferring to a wire rack to cool completely. Don’t attempt to put jam on a hot biscuit, it will just slide off!
Turn the whole biscuits over so the flat underside is uppermost and place a generous teaspoonful of jam in the centre of each.
Place the holey biscuits on top and sandwich together.
Eat the mini biscuit holes – cook’s perks!
- Raspberry jam is the traditional Dodger filling but use your favourite flavour! Blackcurrant and Blackberry are popular with my lot!
- You could also fill them with a little vegan buttercream topped with jam for a mini vegan cream tea!
- Or Vegan Nutella for some chocolatey deliciousness!
In The Mood For More Easy Homemade Biscuits?
You might also like:
Homemade Jammy Dodgers
- 175 g plain all purpose flour
- 1/2 tsp bicarbonate of soda
- 75 g vegan butter or margarine
- 50 g light brown soft sugar
- 1 tbsp golden syrup
- 1 tsp vanilla essence
- pinch of salt
- 12 tsp raspberry jam
- Sift the flour, salt and bicarb together in a bowl.
- In a separate bowl cream together the margarine and sugar until light and fluffy. A stand mixer will make this easy but a wooden spoon and your arm also work!
- Mix in the golden syrup and vanilla essence and stir well to combine.
- Add the flour mixture to the creamed mixture and stir to combine.
- Use your hands to draw everything together to form a dough.
- Form into a flattened disc, wrap in greaseproof paper or cling film and chill for 30 minutes.
- Preheat oven to 180C/350F
- Roll the dough out on a lightly floured surface to a thickness of about 1/2cm or 1/4 inch
- Cut out using 5cm/2inch cookie cutters. Gather left over dough and re roll to use it all up.
- Cut a hole in the middle of half of your biscuits using a smaller cutter.
- Lay the biscuits on lined baking trays and bake in the preheated oven for 8 - 12 minutes until lightly golden.
- Cool on the trays for a minute before transferring to a wire rack to cool completely.
- Once cooled turn the whole biscuits over so the flat is uppermost and top with a teaspoonful of jam.
- Place the holey biscuits on top and sandwich together.