Giant jammy dodger biscuits

Giant Jammy Dodger-Style Biscuits: Recipe

Valentine’s Day has just passed. Roses and chocolates may or may not be adorning your desk. No matter how you spent February 14th, there’s no reason not to treat yourself or your flatmates to a belated gift in the form of baked-goods – giant jammy dodger biscuits.

As a child I remember sitting at my Granny’s house. At 11am every morning I’d be treated to a Pink Wafer, a Custard Cream, or a Jaffa Cake. Whenever I eat one of those biscuits nowadays I am taken back to being three years old and watching Teletubbies on television.

Jammy Dodgers are another classic childhood biscuit; rich buttery biscuit with a sweet, sticky, jammy filling. Their appearance is one of the aspects that makes them as popular as they are. Even if you’ve never sunk your teeth in the chewy jam you can recognise a Jammy Dodger from its circular shape with a heart stamped in the middle exposing the bright red jam.

For nostalgic value I set about baking my own Jammy Dodger biscuits…on a slightly larger scale with a slightly more personal touch.

The biscuits themselves are infused with vanilla and have a crunchy texture. This is offset perfectly from the smooth jam that sandwiches the two biscuits together. Unlike the originals, these biscuits are packed with a raspberry flavour from the jam (the choice of jam is completely personal preference!). A dusting of icing sugar finishes the biscuits off. The giant Jammy Dodgers look impressive, and have much more substance than the original. Best of all is how simple they are to bake, almost as quick as walking to the shop to buy a packet.

The Recipe


100g butter, softened

175g caster sugar, plus more to sprinkle on top

1 egg

1 tsp vanilla extract

200g plain flour, plus more for dusting

Jar of raspberry jam

Icing sugar



– Mix together the softened butter and caster sugar in a bowl until smooth.

– Add the egg and vanilla extract. Beat together until all combined.

– Add the flour. You may need to add more flour than stated if the dough is too soft and sticky. Shape into a ball shape and leave to chill in the fridge for 5-10 minutes.

– Sprinkle flour on a piece of baking parchment and roll the dough out on the paper to around half a cm in depth.

– Place back in the fridge for 10 minutes.

– Place baking parchment on 2 baking trays.

– Remove the dough from the fridge and cut out the heart shapes using a cutter.

– Ensure there is an even amount of biscuits.

– Using a smaller cutter stamp out the centre from half of the biscuits.

– Place back in the fridge for 10 minutes to firm up the dough.

– Pre-heat the oven to 190 degrees celsius (170 fan). Remove the biscuits from the fridge and bake for 7 minutes.

– After 7 minutes take the top biscuits from the oven and sprinkle with caster sugar.

– Return to the oven and bake all the biscuits for a further 5 minutes.

– Leave to cool, then sandwich the biscuits with the jam.

– Sprinkle with icing sugar and top with a raspberry.



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