Festive jammie dodgers

Festive jammie dodgers

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(16 ratings)

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

Easy

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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Ingredients

  • 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)
    Strawberries

    Strawberry

    straw-bare-ee

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

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.

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Comments, questions and tips

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marmiteetponpon's picture
marmiteetponpon
30th Apr, 2014
check this delicious jam cookies recipe at marmite et ponpon http://marmiteetponpon.com/2014/04/30/irresistible-sable-aux-abricots/
jcuddigan
30th May, 2013
2.05
i found the dough to be so sticky and ended up adding a ton of flour to make it usable.
nance1
1st May, 2012
5.05
I found these very easy and well worth the effort
fayscafe
17th Dec, 2011
4.05
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
6th Oct, 2011
simply brilliant, grandchildren loved them
sue_ann
29th Sep, 2011
3.05
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
29th Sep, 2011
3.05
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
19th May, 2011
5.05
Cling film the table top and the rolling pin. this makes life so much easier when cutting out the biscuits
spanner_j
14th Dec, 2010
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
1st Dec, 2010
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

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