Jammy Dodgers

These are made using the classic French pâté sablée or ‘sweet pastry’, which is rich and buttery. The pastry is very short, so it is important to let it rest; this makes it easier to handle. Raspberry jam works well in these, but you can try other varieties too.



275g plain flour, plus extra for dusting

220g unsalted butter, diced

100g icing sugar, sifted

A pinch of salt

2 medium egg yolks

140g raspberry jam


Place the flour, butter, icing sugar and salt in a mixing bowl. Rub together until the mixture re­sembles breadcrumbs. Add the egg yolks and bring together to form a ball.

On a lightly floured surface, knead gently to form a smooth ball of dough. Wrap this in cling film and place in the fridge for at least 30 minutes.

Line two baking trays with parchment paper. On a lightly floured surface, roll out the dough to 0.5cm thick. Using a 9cm heart-shaped cutter, cut out twelve shapes. You will need to re-roll the trimmings to get twelve of these. Then, using a 4.5cm heart-shaped cutter, make a hole in the middle of six of the large biscuits. 

Place the biscuits on the prepared trays and put into the fridge to rest for 30 minutes.

Preheat your oven to 170ºC/375ºF/gas mark 5.

Bake the biscuits for 12–14 minutes until pale and just beginning to colour, but cooked through. They should be a nice golden colour. 

The biscuits will be soft whilst warm, so leave on the trays for a few minutes until they have set, then transfer to a wire rack to cool.

Once cooled, take the whole biscuits and turn them upside down. Place a dollop of jam in the middle of each one. Spread it out a little, being careful not to go to the edges. Top each one with a biscuit with a hole in it and gently push together.

Leave a comment

Your email address will not be published. Required fields are marked *