Homemade Jammie Dodgers. A homemade version of the United Kingdom’s favourite cookie. Your favourite flavour of any good quality or homemade jam can be used in this recipe. Raspberry, apricot and plum are some delicious choices.
I recently watched a special baking episode of the River Cottage cooking series from the UK and one of the featured recipes was a homemade version of what may be the most popular cookie in the British Isles, the Jammie Dodger.
Wikipedia reports that 30% of the households buy the commercially produced version of this cookie. It’s basically just a simple shortbread with raspberry jam but its simplicity is also what makes it great. This may be the best “cuppa tea” cookie ever.
To put my own twist on this classic Jammie Dodgers recipe by adding a Newfoundland twist…bakeapple jam! Bake apples is the local name for cloudberries which have a very unique flavour.
I’d describe the flavour as something like orange citrus meets apricot & passionfruit. They are very prized in these parts and they make a spectacularly delicious jam.
I have also developed a couple of other Jammie Dodger recipes including Apricot Almond Jammie Dodgers as well as some very delectable Lemon Blueberry Jammie Dodgers. Both are equally as delicious and well worth a try. Just search for them using our search box.
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- 2 cups flour
- 1 cup icing sugar (powdered sugar)
- pinch salt
- 1 cup + 2 tbsp cold butter , cut in cubes
- 3 tsp vanilla extract
- 2 large egg yolks
- 12-14 rounded tsp homemade or good quality jam
Sift together the flour, icing sugar and salt . Set aside.
Rub the butter into the dry ingredients with your fingers until it is well incorporated and the mixture becomes crumbly, like a coarse meal.
Whisk together the egg yolks and vanilla extract.
Add to the crumbly dry mixture and mix in until a soft dough forms.
Wrap the dough in plastic wrap and chill in the fridge for at least a half hour. Roll the dough out between two pieces of lightly floured parchment paper to about ⅛ of an inch thick.
Cut out cookies using a 3 inch cutter and place on a parchment lined baking sheet.
Cut circles or hearts or whatever shape you like out of the centers of half of the cookies.
Bake at 350 degrees F for 15 - 20 minutes, just until they start to brown slightly at the bottom edges but are still very pale.
Remove from the oven and spoon 1 rounded teaspoon of your favorite good quality jam onto the middle of the bottom halves of the cookies and spread out only slightly to about ¾ of an inch from the edge of the cookie. Carefully lay the top halves of the cookies onto the jam and press down lightly.
Return to the oven for an additional 5 to 6 minutes. This will heat up the jam to a point where it will stick the two cookie halves together.
Cool on the baking sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.
Store in airtight containers.