There’s something wonderfully nostalgic about a classic jam-filled sandwich biscuit. These homemade ‘Jammie Dodgers’ are a true taste of childhood, with a buttery, melt-in-your-mouth shortbread, a luscious vanilla buttercream, and a sweet pop of raspberry jam. The original’s name is rumoured to come from the Beano comic character Roger the Dodger, who was known for being rather ‘jammy’ or lucky! While we’re sticking to classic raspberry here, feel free to get adventurous. Apricot, strawberry, or even a zesty lemon curd would be a delightful twist. Roger won’t mind a bit!
Ingredients
• For the Biscuits (Makes 8)
• Cold Unsalted Butter: 200g / 7/8 cup, chopped
• Plain Flour / All-Purpose Flour: 200g / 1 2/3 cups
• Caster Sugar / Superfine Sugar: 100g / 1/2 cup, plus extra for sprinkling
• Sea Salt: 1 pinch
• For the Filling
• Unsalted Butter: 75g / 5 tbsp, softened
• Vanilla Pod: 1/2 pod, seeds scraped (or 1/2 tsp vanilla bean paste)
• Icing Sugar / Powdered Sugar: 75g / 2/3 cup, sifted
• Raspberry Jam: 8 tsp, preferably homemade
Instructions
1. Preheat your oven to 140°C / 120°C Fan / Gas Mark 1. This low temperature is key for a slow, even bake that sets the shortbread perfectly.
2. In a large mixing bowl, rub the cold, chopped butter into the flour, sugar, and salt until the mixture resembles fine breadcrumbs. Alternatively, pulse these in a food processor. Use your hands to gently bring the mixture together into a firm dough, adding a tiny splash of cold water if needed.
3. Divide the dough in half. Lightly roll each half into a log approximately 6cm in diameter, being careful not to overwork it. Wrap each log tightly in cling film and chill in the fridge for at least 1 hour until firm.
4. Once chilled, unwrap the dough logs and slice each one into 8 equal circles. Arrange them on two large baking trays lined with baking parchment, leaving a little space between each biscuit for spreading.
5. Bake for 35–40 minutes, or until the biscuits are a pale golden colour. You may want to rotate the trays halfway through cooking to ensure they bake evenly.
6. As soon as you remove the biscuits from the oven, take half of them (8 total) and cut a small hole in the centre using a 3cm cutter or the smallest one you have. Work quickly while they are still hot and soft. Leave all biscuits to cool completely on the trays.
7. While the biscuits cool, prepare the filling. In a mixing bowl, beat the softened butter and vanilla seeds until creamy. Gradually beat in the sifted icing sugar until you have a smooth, light buttercream.
8. To assemble, turn the solid biscuits (the ones without holes) upside-down. Gently spread a layer of buttercream on each, leaving a small well in the centre. Spoon 1 tsp of raspberry jam into the well. Carefully place a biscuit with a hole on top of each one to create a sandwich. Finish with a light sprinkle of caster sugar.
Nutritional Information
• Approximate values per biscuit
• Calories: 455 kcal
• Fat: 28g
• Carbohydrates: 46g
• Sugars: 26g
• Protein: 4g
Pro Tips
• Use very cold, firm butter for the flakiest, most tender shortbread texture. This prevents the butter from melting too quickly and creates a better crumb.
• Avoid overworking the dough. Mix only until it just comes together. Over-mixing develops the gluten in the flour, resulting in tough, rather than crumbly, biscuits.
• Cut the centre holes immediately after baking while the biscuits are still hot and soft on the tray. This is the secret to getting a clean cut without cracking or breaking the delicate shortbread.
• Feel free to experiment with your favourite jam! Apricot, strawberry, blackcurrant, or even a tangy lemon curd make delicious alternative fillings.
FAQ
Q: Can I make these jam sandwich biscuits vegan
A: Yes, you can easily adapt this recipe to be fully vegan. For the shortbread, substitute the cold unsalted butter with a high-quality, firm vegan butter block. For the buttercream filling, use the same vegan butter block (softened) in place of the dairy butter. Ensure your caster and icing sugars are certified vegan, as some are processed using bone char. Most raspberry jams are naturally vegan, but it’s always wise to check the label.
Q: Are all the ingredients in this recipe definitely vegetarian
A: Absolutely. This classic jam sandwich biscuit recipe is naturally vegetarian as it contains no meat, poultry, or fish. The primary ingredients are flour, butter (a dairy product), sugar, and jam, all of which are standard components of a vegetarian diet.
Q: How should I store these homemade vegetarian biscuits
A: To keep your homemade Jammie Dodgers fresh and crisp, store them in an airtight container at room temperature. They will last for up to 5 days. The buttercream and jam filling helps to keep the shortbread moist, but an airtight container is key to preventing them from going soft. We don’t recommend refrigerating them, as this can harden the biscuit texture.
Q: Is there a gluten-free option for this recipe
A: Yes, you can make a gluten-free version of these biscuits. Simply substitute the plain/all-purpose flour with a good quality gluten-free all-purpose flour blend that contains xanthan gum. The texture may be slightly more delicate, so be extra gentle when handling the dough and cutting the holes after baking. The rest of the ingredients are naturally gluten-free, but always double-check product labels to be certain.
