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, questions and tips

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8th Dec, 2009
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.
29th Sep, 2009
i think i made the mistake of using stork butter which made it impossible to roll out :(
26th Sep, 2009
made these a couple of years ago as a pressie- went down well :)
9th Jan, 2009
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.
21st Dec, 2008
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!
18th Dec, 2008
This recipe deserves a 5 star rating.
18th Dec, 2008
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!
14th Dec, 2008
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.
9th Dec, 2008
worked very well but weren't sensational - however, did look very cute!
8th Dec, 2008
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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