Festive jammie dodgers

Festive jammie dodgers

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

Difficulty and servings

Easy

Makes 24

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 - 30 mins

plus chilling
Freezable

Dough only can be frozen

Method

  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.

Per biscuit

141 kcalories, protein 2.0g, carbohydrate 14.0g, fat 10.0 g, saturated fat 5.0g, fibre 1.0g, sugar 8.0g, salt 0.01 g

Recipe from Good Food magazine, December 2007.

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Latest comments and suggestions

Results 21-27

  • Binder photo JessB

    14 December 2010

    JessB commented on this recipe

    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.

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  • Binder photo The Fox and Snail

    19 May 2011

    The Fox and Snail rated and commented on this recipe

    5 stars

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

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  • Binder photo Sue

    29 September 2011

    Sue rated and commented on this recipe

    3 stars

    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,

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  • Binder photo Sue

    29 September 2011

    Sue commented on this recipe

    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.

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  • Binder photo midnight

    06 October 2011

    midnight commented on this recipe

    simply brilliant, grandchildren loved them

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  • Binder photo Fay

    17 December 2011

    Fay rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Royston

    01 May 2012

    Royston rated and commented on this recipe

    5 stars

    I found these very easy and well worth the effort

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Difficulty and servings

Easy

Makes 24

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 - 30 mins

plus chilling
Freezable

Dough only can be frozen

Ingredients

  • 225g unsalted butter , softened
  • 100g caster sugar
  • 200g plain flour , plus extra for dusting
  • 100g ground almonds
  • 100g strawberry or raspberry jam (about half a jar)
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Per biscuit

141 kcalories, protein 2.0g, carbohydrate 14.0g, fat 10.0 g, saturated fat 5.0g, fibre 1.0g, sugar 8.0g, salt 0.01 g

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