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Jammie Dodgers are iconic, round, British shortbread biscuits/cookies with a center heart cut-out, sandwiched with raspberry jam. They are similar to the Austrian Linzer, except they are not finished with a sprinkling of powdered/confectioners sugar as Linzer’s are.

Shortbread cookies filled with jam with hear centers

Jammie Dodgers Cookies were originally made popular in the Beano comics by the character ‘Roger the Dodger’ and more recently in the Dr. Who series. Jammie Dodgers are also a favorite of Harry Potter star Daniel Radcliffe.

A copy of a Beano comic and Jammie Dodgers Cookies

Are they Jammie Dodger or Jammy Dodger?

Burton’s Biscuits is the originator and current producer of the Jammie Dodger and they spell it their spelling is correct.

They have not changed since I was a child and really were my favorite growing up in England.

Jammie Dodgers Cookies on a grey serving plate with small heart cookies

Even today, they are still one of the most popular sweet treat for kids and adults alike. The fun part for me as a kid was, the jam oozes through the heart shaped cutout in the top cookie and, like many children do, I always licked the jam out of the hole first.

Speaking of the heart, these cookies serve double duty. As well as being a little part of history,  they also naturally become popular around Valentine’s Day.

When I make them at home, after cutting out the heart shape from the center of the cookie, I bake the little hearts too and eat them as a chefs treat while still warm (see pic below).

A selection of the cookies and 1 has a bite taken out
Why are they called Jammie Dodgers?

A National favorite for over 50 years, the Jammie Dodger got its name from another childhood favorite of mine, the Beano comic books. Inspired by the character Roger the Dodger (because he liked to dodge his chores and homework, his real name is Roger Dawson).

How long do these Jammie Dodgers last?

In a sealed container at room temperature for 2-3 days.

So back to the biscuits. To achieve a likeness to the original, I used a fluted 2 1/2-inch (6 cm) cookie cutter and a heart mini fondant cut-out tool.

Although this final step may seem trivial, adding just the right amount of jam/jelly is important as it finishes these Jammies nicely. I like to spread the jam thinner at the edges and thicker in the center. Doing it this way ensures that once you add the cookie with the heart cut-out, the jam rises up perfectly through the hole! Don’t add too much, or it will get messy.

This recipe yields 18 sandwich cookies.

If you’ve made these Jammie Dodgers Cookies or any other recipe, please leave a comment below. I love to hear from my readers!

Yield: 18 cookies

Jammie Dodgers Cookies

Shortbread cookies with hear cutouts filled with jam

A British shortbread cookie sandwiched with raspberry jam.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 8 ounces (227 grams) butter unsalted, softened
  • 2/3 cup (64 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (330 grams) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (64 grams) raspberry jam

Instructions

  1. Add the butter and sugar to a stand mixer or mixing bowl. Beat until light and fluffy. Add the eggs and continue to mix. Mix in the vanilla.
  2. To a separate bowl, mix the the flour, and salt together. Add 1/3 to the butter and mix. Continue like this until all flour incorporated, it will resemble large crumbles. If the mix is too wet, add a little more flour. Do not over mix.
  3. Turn the dough out onto a clean surface (no flour). Use your hands to start pressing the crumbs together, again not too much or you can overwork the dough and this will result in hard cookies. It will be crumbly and feel like it won’t come together but it will, just press until it stays together. If you cannot get the dough to stay together, dip your hand in water and sprinkle water over the dough to moisten, not too much or the cookies will spread too much when baking. Flatten the slightly and divided into 2. Wrap both in plastic wrap and refrigerate for at least 30 minutes. You can also refrigerate overnight.
  4. Preheat oven to 350°F/176°C.
  5. Place a large piece of baking paper/parchment paper onto your work surface. Place another piece on top and roll out the dough to 1/4-inch (6 mm) thick.
  6. Use a 2 1/2-inch/6 cm fluted cookie cutter, dip in flour, then cut out the cookies. Use a thin spatula to remove and place on a parchment covered baking sheet evenly apart. Use a small heart-shaped cutter and cut a heart in the center of half of the cookies.
  7. Bake 15-20 minutes until they start to turn golden brown on the edges but the tops are still pale. Remove from the oven and allow to cool on the pan for 2 minutes. Transfer to a cooling rack to cool completely.
  8. Once cooled, take a cookie without a heart and spread 1/4 teaspoon of jam with more in the center than the edges this way it will rise up through the heart. Top with a heart cut-out cookie.

Nutrition Information

Yield

18

Serving Size

1 cookie
Amount Per Serving Calories 68Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 21mgSodium 38mgCarbohydrates 13gFiber 0gSugar 1gProtein 2g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Culinary Ginger
Cuisine: British / Category: Cookies