Making jammy dodgers recipe (also known in USA as Linzer cookies) shortbread with jam
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5 from 7 votes

Jammie Dodgers

Try these easy homemade jammie dodger biscuits! They're quick, tasty and customisable. Add a dusting of icing sugar to turn them into Christmas Linzer cookies.
Prep Time15 mins
Cook Time10 mins
Chilling30 mins
Total Time25 mins
Course: Dessert
Cuisine: American, Austrian, British
Servings: 15
Calories: 181kcal
Author: Kate Hackworthy | Veggie Desserts

Ingredients

  • 200 g butter (3/4 cup) at room temperature
  • 80 g powdered icing sugar (confectioner's sugar 2/3 cup) plus extra for dusting
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 250 g plain flour (all purpose flour, 2 cups)
  • Jam to Fill

Instructions

  • Cream the butter and icing sugar together with an electric mixer until light and fluffy.
  • Add the egg yolk and vanilla and mix to combine well.
  • Mix in the flour until it makes a soft dough. It will be soft, but shouldn’t be too sticky to manage. If it is, mix in another tablespoon of flour.
  • Chill the dough, wrapped in clingfilm, in the fridge for at least 30 minutes.
  • Heat the oven to 180C/350F. Line a baking tray with parchment paper.
  • Roll half of the dough out (keep the other half in the fridge) on a lightly floured surface to about 1 cm thick.
  • Cut out rounds with an 7cm or 8cm cookie cutter. For half of the rounds, cut another, smaller shape in the middle to form a window.
    Re-roll any trimmings and make an equal amount of plain and windowed biscuits.
  • Place the biscuits on the baking tray and bake for 10 minutes. Allow the biscuits to cool on the tray.
  • Sandwich a small dollop of jam between the plain and windowed biscuits and then dust with sieved powdered icing sugar.

Notes

  • The dough will be very sticky before chilling. Just scrape it together as best you can and wrap.
  • The dough is very soft, so lightly roll it, shifting it gently after each roll so it doesn’t adhere to the countertop too much.
  • Use a flat spatula to gently lift the cutouts onto the baking tray.
  • Don’t overbake the cookies; they should be very pale and only very slightly golden.
  • Allow to cool completely before adding the jam of it will melt.

Nutrition

Calories: 181kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 96mg | Potassium: 21mg | Sugar: 5g | Vitamin A: 350IU | Calcium: 7mg | Iron: 0.8mg