Giant jammie dodgers
This easy one-bowl recipe makes 10 giant jammie dodgers with crisp edges, cakey middles and lots of lovely, set jam.
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Large cookie cutter
Small cookie cutter
Non-stick baking sheet
slightly salted butter
white caster sugar (superfine)
plain white flour (all purpose flour)
Preheat the oven to 160C (140C fan-assisted).
Put the butter and sugar in a bowl. Beat until light and creamy.
Add the condensed milk and vanilla. Beat together.
Sieve in the flour and baking powder. Knead into a ball of dough. If it is too soft, pop in the fridge for 10 minutes.
Place your dough on a floured surface. Roll out the dough to approx 7mm (1/4 inch) thick.
Cut out 20 large shapes. You will probably need to gather and reroll your dough to get all 20.
Cut the smaller shape out of the centre of 10 of your cookies. You should now have 20 cookies, of which 10 have a hole in the middle.
Place the hole-less shapes on a baking tray lined with baking paper.
Spread each biscuit with a rounded teaspoon of jam, stopping a little short of the edges.
Place one of the hole-cut biscuits on top of each to form your jammie dodge sandwiches.
Drop another 1/2-2/3 of a tsp of jam in the hole to just fill it.
Bake for 15-20 minutes until browning at the edges, but not dark all over.
Allow to firm up for a few minutes before transferring to a wire rack to cool completely.
Store in an airtight tin and these lovely jammie dodgers should keep for a few days.
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Giant jammie dodgers https://www.amummytoo.co.uk/giant-jammie-dogers-recipe/