Jammy dodger flowers

Jammy dodger flowers

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(12 ratings)

Prep: 1 hr Cook: 12 mins plus chilling

More effort

Makes 16
Let little hands stir, roll and cut out the shapes, then sandwich with strawberry jam for fun, fruity biscuits

Nutrition and extra info

Nutrition: per serving

  • kcal152
  • fat5g
  • saturates3g
  • carbs24g
  • sugars15g
  • fibre1g
  • protein2g
  • salt0g
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  • 370ml jar strawberry jam

For the biscuits

  • 100g unsalted butter, softened
  • 175g caster sugar, plus extra for sprinkling
  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp vanilla paste



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 200g plain flour, plus extra for dusting


  1. To make the biscuits, mix together the butter and sugar in a bowl with a wooden spoon until well combined. Add the egg and vanilla, and continue to beat by hand until fully incorporated. You will need to scrape the edges of the bowl down for this part.

  2. Tip the flour into the mixture and fold together until fully combined, then shape into a ball. Roll the dough out onto a floured sheet of baking parchment to a depth of around 5mm. Transfer the sheet to a baking tray and put in the fridge for 10 mins to firm up.

  3. Remove from the fridge and press out your biscuits using a 6cm flower-shaped cutter (you could use any shaped cutters to make these). You will need 16 base biscuits and 16 top biscuits, with small holes or flowers of around 3cm cut out of them.

  4. Recombine your dough off-cuts and reroll them on a floured surface. Try to be fairly quick doing this, as the mixture will warm up and get sticky. If it does, just pop it back in the fridge to firm up again.

  5. Once the shapes are cut out, arrange on 2 baking sheets lined with baking parchment and leave to cool in the fridge for 10 mins.

  6. Heat oven to 190C/170C fan/gas 5. Bake the biscuits for 7 mins, then take them out of the oven and sprinkle the tops with caster sugar. Return all the biscuits to the oven and cook for a further 5 mins. Take out and allow to cool fully on a wire rack. When cool, spread jam on the bottom biscuit and top with another biscuit, sandwiching them together. Will keep for 2-3 days in an airtight container.

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Comments, questions and tips

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22nd Jun, 2017
I wouldn't use this recipe again. The dough was so sticky and soft that even after I'd added extra flour and left in the fridge for 30 mins, I still couldn't roll it out. Bit of a waste of ingredients really.
13th Oct, 2016
Turned out perfect, not hard but not to soft either. I followed the recipe to the letter but did take out of the oven at 4 mins rather than 5 required when going back in. My children loved them.
5th Sep, 2016
Wouldnt use this recipe again. Biscuits were not even able to go in the oven based off the dough not even being rollable even after extra flour added and chilled. Advise against
de Chair
15th Jun, 2016
Great disappointment! Extremely sweet and hard biscuits. 200g flour only require 50g of sugar, especially with the sweet jam.
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Lesley Seeley's picture
Lesley Seeley
4th Apr, 2020
These are delicious but in common with other reviews, I found the dough was extremely wet, almost like cake batter, and definitely couldn't be rolled out. I added lots of additional flour until I could form the dough into balls n my hands. I then flattened them into rounds on the baking sheet, tried to cut them out, impossible, so I just pricked with a fork. After baking I used a large icing nozzle to cut holes out of some of them while still warm and soft. They crisped up when cool and looked and tasted great but there was quite a lot of wasted offcuts doing it this way.
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