Lemony jammy dodgers

Lemony jammy dodgers

Total: 2 hr 42 min. | Active: 1 hr 30 min.
Nutritional value / piece: 268 kcal
, Fat: 12 g
, Carbohydrate: 38 g
, Protein: 1 g


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g butter, soft
125 g sugar
1 vanilla pod, cut lenghtwise, seeds scratched out
1 pinch salt
1 fresh egg
300 g white flour
1 organic lemon *-*

To fill

150 g jam (e.g. plum & cinnamon)
icing sugar, to dust
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How it's done

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Using the whisk on a hand mixer, beat the butter, sugar, vanilla seeds, salt and egg in a bowl until the mixture becomes lighter in colour. Mix in the flour and lemon zest. Place the dough in a plastic bag, press down firmly, refrigerate for approx. 30 mins.

To assemble

On a lightly floured surface, roll out the dough in batches to approx. 4 mm thick. Cut out circles (each approx. 6 cm in diameter), place on two baking trays lined with baking paper. Cut little shapes out of half of the biscuits, chill for approx. 30 mins.

To bake

Approx. 12 mins. in a (convection) oven preheated to 170°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

To fill

Spread the jam over the biscuit bases. Dust the biscuit tops with icing sugar and place on top of the jam.

Good to know
Tip: For poppy seed biscuits: Add 1 tbsp of poppy seeds to the flour and mix into the egg mixture.
Shelf life: Store in an airtight container for approx. 1 week.

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