Jammie Dodgers
User Reviews
5
Jammie Dodgers
Description
The Jammie Dodgers recipe combines a mixture of butter, powdered sugar, egg yolk, vanilla, and all-purpose flour to form a soft, chillable dough. This dough is gently rolled out and cut into rounds, with some pieces featuring cut-out centers creating a ‘window’ that showcases the jam filling. After baking briefly at a moderate temperature, the cookies remain pale with just a hint of golden color, preserving their tender and delicate texture.
The flavor is subtly sweet and buttery, balanced by the fruity jam layer sandwiched between the plain and windowed biscuit halves. The jam’s brightness contrasts with the smooth, soft biscuit, making it a versatile cookie for afternoon snacks or light desserts.
These cookies must be cooled completely before assembling to prevent the jam from melting. The method advises careful handling of the sticky dough and gentle rolling to maintain texture and form. The final dusting of powdered sugar adds a light sweetness and an elegant finish. This recipe is suitable for those who enjoy classic jam-filled biscuits with soft textures and simple flavors.
Ingredients
- 200 g butter at room temperature, ¾ cup
- 80 g powdered sugar plus extra for dusting, confectioner's sugar, ⅔ cup
- 1 egg yolk
- 1 teaspoon vanilla extract
- 250 g all-purpose flour plain, 2 cups
- jam to Fill
Instructions
- Cream the butter and icing sugar together with an electric mixer until light and fluffy.
- Add the egg yolk and vanilla and mix to combine well.
- Mix in the flour until it makes a soft dough. It will be soft, but shouldn’t be too sticky to manage. If it is, mix in another tablespoon of flour.
- Chill the dough, wrapped in clingfilm, in the fridge for at least 30 minutes.
- Heat the oven to 180C/350F. Line a baking tray with parchment paper.
- Roll half of the dough out (keep the other half in the fridge) on a lightly floured surface to about 1 cm thick.
- Cut out rounds with an 7cm or 8cm cookie cutter. For half of the rounds, cut another, smaller shape in the middle to form a window.Re-roll any trimmings and make an equal amount of plain and windowed biscuits.
- Place the biscuits on the baking tray and bake for 10 minutes. Allow the biscuits to cool on the tray.
- Sandwich a small dollop of jam between the plain and windowed biscuits and then dust with sieved powdered icing sugar.
Notes
- The dough will be sticky before chilling; scrape it together carefully and wrap tightly.
- Roll the dough gently and shift it frequently to avoid sticking to the surface.
- Use a flat spatula to lift the biscuit cutouts onto the baking tray without distortion.
- Bake until very pale with only slight golden edges to keep the soft texture.
- Let the cookies cool fully before adding jam to prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 96mg | 4% |
| Potassium | 21mg | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 350IU | 7% |
| Calcium | 7mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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