Jammie Dodger Cookies
Today marks the 1 year anniversary (blogiversary) of Culinary Ginger and what better way to celebrate than my favorite childhood cookie, the Jammie Dodger.
Being England’s most popular kid biscuit and a National favorite for over 50 years, the Jammie Dodger got it’s name from another childhood favorite of mine, the Beano comic books. and his name was Roger the Dodger. Just recently, the cookie has become more popular as being Dr Who’s favorite snack. But for me, it was just my favorite part of the day, my sweet treat.
To achieve a likeness to the original, I used a fluted 2 1/2 cookie cutter and a heart mini fondant cut-out that come in 3 sizes from. You can find these for sale on the internet.
- 8 ounces (227 grams), unsalted, softened
- 1/2 cup (64 grams) granulated sugar
- 2 cups (256 grams) all-purpose flour
- 1/2 cup (64 grams) raspberry or strawberry jam
- Preheat oven to 350 degrees F.
- Add the butter and sugar to a stand mixer or mixing bowl. Cream until light and fluffy.
- Add the flour in batches and mix using a fork or a spatula until the dough comes together.
- Turn the dough out onto a floured surface and roll out to 1/3 inch thick.
- Using a 2 inch fluted cookie cutter, dip in flour, then cut out the cookies. Using a heart cut-out, cut out the centers of half of the cookies.
- Place them on a parchment covered baking sheet.
- Bake 15-20 minutes until they start to turn golden brown on the bottom.
- Allow to cool completely.
- Once cooled, take a cookie without a heart and spread 1/4 teaspoon of jam.
- Top with a heart cut-out cookie.
Serving Size1 cookie
Amount Per Serving Calories 301Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 49mgSodium 4mgCarbohydrates 31gFiber 1gSugar 11gProtein 3g