Britain is famed for its biscuits (biscuits in the British sense, not American ones) for which credit is given to the British love of a cup of tea, or cuppa as it is fondly known. One biscuit way up high on the list of favorite biscuits is the Jammy Dodger; a biscuit is made from two layers of shortbread-like biscuit filled with jam, and which jam you use can vary.
If you are wondering where the name comes from you can find out below, it is really sweet.
- 300 grams all-purpose flour (plus extra for rolling out)
- 65 grams caster sugar
- 1 teaspoon salt (sea salt flakes or kosher)
- 1/2 teaspoon baking powder
- 4 ounces/125 grams butter (very cold)
- 1/4 cup double cream
- 1 large egg
- 1 egg yolk
- 1 vanilla pod (seeds removed or 1 teaspoon vanilla extract)
- 6 tablespoons jam (see note below)
- Garnish: icing sugar to decorate
- Place the flour, sugar, salt and baking powder into the bowl of a food processor. Chop the cold butter into small pieces and add to the processor. Pulse several times until the mixture resembles fine sand.
- Lightly whisk the cream with the egg, egg yolk and vanilla seeds. With the food processor running, slowly pour the egg and cream mixture through the top funnel. Stop as soon as the mixture comes together.
- Tip the dough onto a lightly floured worktop and gently bring the pastry together into a ball.
- Wrap the pastry in plastic wrap and leave to rest in the fridge for at least 30 minutes and anything up to 24 hours.
- Before cooking heat the oven to 160C/325F/Gas 4
- Once the pastry has rested, take from the fridge and leave it to come to room temperature for about 15 minutes.
- Heavily dust the work surface with plain / all purpose flour. Roll out the pastry to ½ cm thickness.
- Using a 5cm / 2" plain cutter (you can use fluted if you want to ring the changes) cut as many biscuits as possible, you should be able to make at least 2 dozen.
- Into half of the pastry biscuits, cut out a small ½ cm hole from the centre.
- Lay the biscuits both with and without holes onto a baking tray lined with greaseproof paper or baking parchment (you may need to do this in batches depending on the size of your tray).
- Cook in the preheated oven for 10 - 12 minutes until lightly golden but no more.
- Remove from the oven and leave to cool completely.
- Place a small dollop of the jam onto each biscuit base and spread to within ½ cm of the edge of the biscuit. Make sure the jam creates a lovely layer of the biscuit, too much, and it will spill out and too little the biscuits layers will stick together.
- Pop the top biscuit layer on and give it a little tiny twist, this will to help spread out the jam.
- Put the biscuits back onto the tray and return to the oven for 5 minutes to cook the jam a little.
- Once more, remove from the oven and leave to cool. Sprinkle with icing sugar before serving. Eat as soon as possible or store in an airtight tin or plastic box.
What Jam to Use
A Jammy Dodger will usually be made with a dark jam such as strawberry of blackcurrant, but it is fine to use what you like, lemon curd makes a lovely biscuit.
Where Does the Name Jammy Dodger Come From?
Jammy is a slang word for ‘lucky’ in the UK. So a Jammy Dodger is some scamp or other who can talk his way out of trouble.