Jammie Dodgers

A few years ago, in the height of Matt Smith’s Doctor Who stint, someone on the writing team decided the Doctor liked Jammie Dodgers. Who knows why, but I guess it makes sense – he’s quintessentially British, and what’s more British than tea with Jammie Dodgers? Maybe tea with the Queen, but hey, let’s not get ahead of ourselves; a time-travelling alien in London is one thing, but tea with the Queen, that raises the bar on all things exciting, terrifying and unlikely, even if I did meet Taylor Swift. Besides, it adds something to his I-may-be-quirky-but-don’t-mess-with-me-becuase-I’m-the-Doctor persona, or maybe it doesn’t. At the time I thought it did. Thus began a love affair – let’s be clear: the love affair was with biscuits, not the Doctor. That began a long time ago.

Getting away from the point (Miranda reference, for anyone who is apparently as British as I am – apologies for giving at least 6 British references in almost as many sentences).

The point? Oh yeah, Jammie Dodgers. For those who haven’t experienced them, they’re basically a shortbread biscuit with some jam in the middle. But, let’s just be absolutely clear about one detail – they’re really not like Jam Fancies or whatever other rubbish Australian-maybe-now-American biscuit companies have produced to try to overcome the distinct lack of quality British biscuits in our supermarkets. They’re a whole other level, a much, much lower level. Real Jammie Dodgers are sometimes available in Coles – maybe in the “foreign foods” aisle? And if you see them, please, for my sake and your own, spend that $2.49 and buy a packet, because you will never, never go back to Jam-rubbish-Fancies after experiencing a real British biscuit.

I still feel like I’m getting away from the point. The real point is that I made some Jammie Dodgers recently. Well, when I say made Jammie Dodgers, I really mean I made a sort of jam-sandwich biscuit that somewhat resemble Jammie Dodgers, and the recipe was on the BBC website, so I feel like it’s much more legit than any other Jammie Dodger recipe in the world (because BBC has good recipes, and it’s British – double win). But as it was not the recipe from the company that makes real Jammie Dodgers, I guess I can’t really call them Jammie Dodgers. So now it seems that my entire rant about Jam Fancies is now somewhat invalid. Dang. And apologies. I didn’t realise I had so many strong feelings about biscuits…

All sarcasm and edgings of bitterness aside, it’s a solid recipe. You should try it. Plus, they look so impressive that people didn’t believe I made them! So that’s got to count for something! But if you’re really keen but also time poor, ask me and I might make some for you!


Jammie Dodgers

or something similar, but much better than Jam Fancies



100g unsalted butter, softened

175g caster sugar, plus extra for sprinkling

1 large egg

1 tsp vanilla essence

200g plain flour, plus extra for dusting

1 smallish jar of jam – flavour of your choice



  1. To make the biscuits, beat the butter and sugar in a stand mixer until well combined.
  2. Add the egg and vanilla, and beat until fully incorporated.
  3. Add the flour to the mixture and beat slowly until fully combined.
  4. Take the dough out of the bowl and shape into a ball. Roll the dough out between two sheets of baking paper to around 5mm thickness. Place the sheet to a baking tray and put in the fridge for 10 mins to firm up.
  5. Remove from the fridge and cut out your biscuits using a 6cm flower-shaped cutter (or whatever shape you like). In half of the cut biscuits cut a small circle, star or heart from the middle with a small cutter.
  6. Place on baking trays lined with baking paper and leave to firm up in the fridge for 10 minutes.
  7. Heat the oven to 170C fan and bake the biscuits for 7 minutes, then take them out of the oven and sprinkle the tops with caster sugar if desired.
  8. Return all the biscuits to the oven and cook for a further 5 mins.
  9. Remove from the oven and allow to cool completely on a wire rack. When cool, spread jam on the bottom biscuit (the one without the hole) and top with another biscuit (the one with a hole), sandwiching them together. Then eat!



Happy Baking!



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