Festive jammie dodgers

Festive jammie dodgers

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(16 ratings)

Prep: 20 mins Cook: 20 mins - 30 mins Plus chilling


Makes 24
Another great gift idea from Tana Ramsay. These jammie dodgers get the nostalgia flowing and are great for the kids to help out with too

Nutrition and extra info

  • Dough only can be frozen
  • Easily doubled / halved

Nutrition: per biscuit

  • kcal141
  • fat10g
  • saturates5g
  • carbs14g
  • sugars8g
  • fibre1g
  • protein2g
  • salt0.01g
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  • 225g unsalted butter, softened
  • 100g caster sugar
  • 200g plain flour, plus extra for dusting
  • 100g ground almond
  • 100g strawberry or raspberry jam (about half a jar)



    Once available in Britain for just a brief period during the summer, strawberries are now a year…


  1. Put the butter, sugar, flour and almonds into a food processor and whizz until the mixture just comes together and forms a ball. If making by hand, first beat together the butter and sugar, then add the flour and ground almonds. Wrap in cling film and leave in the fridge for at least 1 hr.

  2. Remove the dough from the fridge and knead until it is soft enough to shape and roll. Divide into two even-size balls. Sprinkle a little plain flour over your work surface and roll out one ball of pastry. I find it best to start the rolling myself so that it’s even, then let the kids finish it off. The dough should be approximately 5mm thick. Using a star cutter (about 6cm wide) dipped in a little flour to stop it from sticking, cut out as many star shapes as you can. Then lightly knead the dough trimmings together and roll out again. Keep going until you have about 24 stars. Carefully place the stars on a baking sheet, making sure you keep them slightly apart.

  3. Roll out the second ball of dough the same way. Cut out the same-size stars and place them on a baking sheet. Now cut out a small circle in the centre of each biscuit using a small cookie cutter or the end of a large piping nozzle.

  4. Heat oven to 140C/fan 120C/gas 1 and cook the biscuits for 20-30 mins until just golden. Remove from the oven and place on a cooling rack to cool completely. Place a blob of jam onto the centre of the biscuits without the cut-out circle. Be generous – you want the jam to show at the edges as well as the centre. Place the top halves of the biscuits on and push down gently. These will keep in an airtight container for up to 3 days.

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Comments (30)

jcuddigan's picture

i found the dough to be so sticky and ended up adding a ton of flour to make it usable.

nance1's picture

I found these very easy and well worth the effort

fayscafe's picture

Just in case I'm not the only person who have forgotten...this is a shortbread biscuit. I was very surprised after adding lots of flour and fiddlingfro ages with the wet dough, to open the oven door and taste shortbread.
However, the biscuits seem tasty, even if mine ended up being rather thick. I have not yet filled them so haven't tasted the final made-up jammie dodgers.

helenmike53's picture

simply brilliant, grandchildren loved them

sue_ann's picture

I did find the dough very sticky needing a lot of flour to roll out. I will try again closer to xmas but they do look great and a bit sweet for me but the family love them.

sue_ann's picture

Hi I did find the dough very sticky, needed a lot of flour to roll. I will try again closer to Christmas. I was pleased with my results,

samwalley1989's picture

Cling film the table top and the rolling pin. this makes life so much easier when cutting out the biscuits

spanner_j's picture

Do these keep for longer than 3 days coz was planning to do them as pressies, but not sure if that's how long they last.

claired41's picture

Make these every Christmas for friends and family stocking-filllers. So easy to make and look great in the cellophane bags.
Need to add a lot more flour than suggested, yet the mixture stretches a lot further - it made twice as many as the recipe stated

melanieday's picture

These were easy to make and ended up looking great.

I found my mixture was quite wet when I put it in the fridge, but added some flour afterwards and it seemed to sort its self out.

The mixture seemed a bit aukward to cut when too thin but ok if a bit thicker. The thinner biscuits were also a bit delicate when cooked.

I extended the cooking time to around 40 mins.

All in all a good recipie and they looked nice.

holliewebb's picture

i think i made the mistake of using stork butter which made it impossible to roll out :(

shnushnu's picture

made these a couple of years ago as a pressie- went down well :)

sarahdarah's picture

Made these for Christmas and they went down really well. I had to cook them for ages in the oven and worried that I had done something wrong but they turned out great.

sjm262's picture

If found these to be very sticky and hard to roll out. i am going to used slightly less butter next time. They were delicious though!

phinugget's picture

This recipe deserves a 5 star rating.

phinugget's picture

Made them for the company's Christmas party and everybody loved them - they were a huge hit! But they are even better after two days, they became soft and even more yummy. So try them, bake them, enjoy them!

megamuncher's picture

These make great presents. You can make them in different shapes to suit the occasion. Also, I sprinkled dessicated coconut onto the jam in the hole. Found I needed to cook them for 40 minutes.

jmistovski's picture

worked very well but weren't sensational - however, did look very cute!

blossom28's picture

I made these last weekend, they're delicious! Don't last long though! I also ran out of jam for second batch so used chocolate hazelnut spread instead, yummy!


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