Homemade Jammy Dodgers

Homemade Jammy Dodgers

These deliciously light and crisp sandwich cookies are so much better when made from scratch. Use a Tala open tip piping nozzle to cut out the central window for the jam to peep through and experiment with flavored jams. 


Yield: 10 sandwich cookies 



50g caster sugar 

100g salted butter, softened 

120g self-raising flour plus extra for rolling out 

30g cornflour 

2 tsp semi-skimmed milk 

1 tsp vanilla extract 

75g (approx) jam 

Icing sugar to dust 




Tala baking tray 

Baking parchment 

Large mixing bowl 

Large silicone headed spatula 

Tala measuring spoons 

Small plate 

Rolling pin 

Tala circular cutter, 6.5cm diameter 

Smaller cutter or piping nozzle 

small sharp knife 




  • Line a Tala baking tray with baking parchment. 
  • Place the sugar and the softened butter in the large mixing bowl and cream together thoroughly. 
  • Measure the vanilla extra and milk into the bowl and mix again. 
  • Add the flour and corn-flour to the bowl - no need to sift - and stir. The mixture will seem impossibly dry at first, but keep mixing until it forms a soft dough. (You can abandon the spatula at this point and mix with your hand instead if you prefer.) 
  • Gather the dough into a ball, transfer to a plate and chill in the fridge for at least an hour. 
  • Roll out the dough on a floured surface and stamp out circle shapes, gathering the dough and repeating the process until all the dough is used up. 
  • Place the circles on the lined baking tray leaving a small gap between them in case they spread slightly in the oven (5mm maximum gap). 
  • Leave half of the circles intact and use the small cutter to make holes in the rest of the circles. 
  • Set the oven to 170 degrees Celsius (338F). Place the baking tray in the fridge to chill while the oven comes up to temperature and then bake for 10 minutes. 
  • Remove from the oven and allow the biscuits to cool slightly. 
  • Place a teaspoon of jam on each intact circle, put a circle with a hole in it on top and then position the sandwiched cookie back on the baking tray. 
  • Preheat the oven to 150 degrees Celsius (302F) and place the cookies back in the oven for a minute, just to slightly melt the jam and stick the cookie together. 
  • Allow the cookies to cool, then dust with icing sugar and serve! 








Leave a comment

Please note, comments must be approved before they are published



Sold Out