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Jammy Dodgers

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Cooking time

Prep: 20 minutes Cook: 10 minutes

Skill level



about 30

A light crisp shortbread biscuit sandwiched together with buttercream icing and strawberry jam. Perfect for a summer treat!

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Vanilla Shortbread Biscuit

  • 187g butter at room temperature
  • 3/4 cup icing sugar
  • 1 tsp vanilla extract
  • 2 cups plain flour

Vanilla Buttercream Icing

  • 125g icing sugar
  • 40g butter at room temperature
  • 15ml whole milk
  • a couple of drops vanilla extract
  • 1/2 cup strawberry jam


  1. Cream the butter and icing sugar together until light and fluffy. Beat in the vanilla extract.

  2. Mix in the flour. You may need to add more or less flour. It needs to be a soft dough which you are able to roll out.

  3. Roll out dough on a floured surface. Using a round cookie cutter, cut out rounds and lay on a lined baking tray.

  4. Using a small round cutter, cut out small circles from half of the biscuit rounds.

  5. Bake at 220'C for 5-10 minutes. The biscuits should still be pale but slightly golden on the tips and on the bottom of the biscuits.

  6. While the biscuits are cooling on a wire rack, make the icing.

  7. Beat the icing sugar and butter until the mixture comes together. Add in the vanilla and milk and beat for 5 minutes on high speed. The icing should be light and very fluffy!

  8. spread the icing on the biscuits without a hole and sandwich with a biscuit that does have a hole! Fill the hole with strawberry jam. I like to sprinkle the biscuits with caster or icing sugar.

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26th Mar, 2014
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