Jammy dodgers

Enjoyable Jammy dodgers Recipe

With a sweet jam centre, everyone will be thanking you for making these delightful cookies.
Jammy dodgers
Prep Time : 0:40 | Cook Time : 0:10 | Total Time : 0:50 | Serving : 12 person.


  • 100g unsalted butter, softened

  • 100g caster sugar

  • 1 cup (150g) plain flour, plus extra to dust

  • 1/2 cup (60g) almond meal

  • 1 teaspoon finely grated lemon zest

  • 3 tablespoons raspberry jam

  • 2 teaspoons lemon juice


  • Step 1

    Beat the butter and sugar with an electric mixer or hand-held beaters until the mixture is pale and fluffy. Stir in flour, almond meal and lemon zest. Form the biscuit dough into a disc shape with your hands, enclose in plastic wrap and refrigerate for 20 minutes.

  • Step 2

    Preheat the oven to 170°C. Grease two baking trays. Roll out the biscuit dough on a floured surface until 3mm thick. Using a 6.5cm-round fluted pastry cutter, cut out 12 rounds. Using a 3cm-round fluted pastry cutter, cut out the centres of each round to make rings and place the rings on one of the baking trays. Combine the cut-out centres with the remaining pastry and re-roll until 3mm thick. Using a 6.5cm-round fluted pastry cutter, cut out 12 rounds and place on another tray. Bake for 8-10 minutes or until golden. Transfer to a wire rack to cool.

  • Step 3

    Place the jam and lemon juice in a small saucepan and heat over low heat for 1 minute or until the mixture is combined and slightly runny. Spread each biscuit round with some of the jam, then top each one with biscuit rings.

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