Jammy Dodger Cookies
Transport your taste buds to a world of buttery indulgence with these classic Jammy Dodger Cookies! Perfectly crisp yet tender, these homemade sandwich cookies feature a rich shortbread base, delicately infused with vanilla, and a luscious raspberry jam filling that peeks through a charming cut-out center. With a dusting of icing sugar for a picture-perfect finish, these cookies are as stunning as they are delicious. Ideal for afternoon tea, holiday gatherings, or a sweet indulgence any time of day, this quick and easy recipe comes together in under an hour and yields 18 irresistible treats. Whether you're a seasoned baker or a beginner, these nostalgic cookies are sure to impress family and friends alike. Plus, they store beautifully, making them a delightful make-ahead option.
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Ingredients
- 200 grams Unsalted butter
- 150 grams Caster sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 300 grams All-purpose flour
- 100 grams Raspberry jam
- 2 tablespoons Icing sugar
Directions
Step 1
Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream the butter and caster sugar together until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
Step 3
Add the egg yolk and vanilla extract to the butter mixture, and beat until fully incorporated.
Step 4
Gradually sift in the all-purpose flour, mixing with a spatula or wooden spoon until a smooth dough forms.
Step 5
Wrap the dough in cling film and refrigerate for 15 minutes to firm up.
Step 6
Lightly flour your work surface and roll out the dough to about 5mm (1/5 inch) thick.
Step 7
Use a round cookie cutter (about 6cm or 2.5 inches in diameter) to cut out disks. On half of the disks, use a smaller cutter (about 2cm or 0.75 inches) to cut out the centers.
Step 8
Transfer the cookies to the prepared baking sheets, spacing them slightly apart.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Rotate the pans halfway through baking for even cooking.
Step 10
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 11
Once the cookies are cool, spread about half a teaspoon of raspberry jam on each whole cookie base.
Step 12
Place the cookies with holes on top, pressing lightly to sandwich them together.
Step 13
Sprinkle with icing sugar for a decorative finish.
Step 14
Store the completed Jammy Dodgers in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | 786.2 grams (786.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3500 |
| Total Fat 178.90g | 229% |
| Saturated Fat 102.10g | 510% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 627mg | 209% |
| Sodium 52mg | 2% |
| Total Carbohydrate 450.00g | 164% |
| Dietary Fiber 8.20g | 29% |
| Total Sugars 216.40g | |
| Protein 35.10g | 70% |
| Vitamin D 18IU | 91% |
| Calcium 108mg | 8% |
| Iron 15mg | 81% |
| Potassium 395mg | 8% |
Source of Calories