Jammie dodgers

Jammie dodgers

Total: 1 hr 12 Min. | Active: 30 Min.
Nutritional value / piece: 97 kcal
, Fat: 4 g
, Carbohydrate: 13 g
, Protein: 2 g

Is there any more traditional bake at Christmas than these jammie dodgers – little biscuits filled with jam? You'll be hard pushed to find someone who doesn't like them. They're pretty to look at, delicious to eat, and make a fantastic snack between meals or with a cup of tea or coffee. Children love to help with baking and if you don't have any biscuit cutters, you can simply use drinking straws to decorate your biscuits. Straws are perfect for making little holes in the dough, allowing you to decorate your biscuits in no time at all. Personally, I like my jammie dodgers small. If you prefer bigger ones then I suggest you simply bake more of them. These biscuits are so delicious that they'll soon disappear!


36 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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350 g white flour
120 g sugar
½ tsp salt
¼ tsp bourbon vanilla powder
175 g butter, cold, cut into pieces
1 fresh egg
1 fresh egg yolk

To fill the biscuits

150 g raspberry jam
icing sugar, to dust
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How it's done

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Mix the flour, sugar, salt and vanilla in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and egg yolk, mix quickly to form a dough.


Roll out the dough in batches between two sheets of baking paper to approx. 3 mm thick. Cut out biscuits approx. 5 cm in diameter. Cut a small circle out of half of the biscuits, place on two baking trays lined with baking paper, chill for approx. 30 mins.

To bake

Approx. 12 mins. in an oven preheated to 170°C (fan).

To fill the biscuits

Spread the jam on the biscuit bases using a teaspoon, dust the lids with icing sugar and place on top.

Good to know
Tip: Use apricot jam instead of raspberry jam.

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