|Jammie Dodgers with Raspberry Jam|
|Jammie Dodgers with a Newfoundland favorite, Bakeapple (Cloudberry) Jam|
I recently watched a special baking episode of the River Cottage cooking series from the UK and one of the featured recipes was a homemade version of what may be the most popular cookie in the British Isles, the Jammie Dodger. Wikipedia reports that 30% of the households buy the commercially produced version of this cookie. It's basically just a simple shortbread with raspberry
jam but it's simplicity is also what makes it great. This may be the best "cuppa tea" cookie ever.
For over 120 other cookie ideas, check out this growing photo gallery on our
Homemade Jammie Dodgers
A homemade version of the United Kingdom's favorite cookie. Your favorite flavor of any good quality or homemade jam can be used in this recipe. Raspberry, apricot and plum are some delicious choices.
Cook time: 20 minutes
Yield: 12-14 large 3 inch cookies
- 2 cups flour
- 1 cup icing sugar (powdered sugar)
- pinch salt
- 1 cup + 2 tbsp cold butter, cut in cubes
- 3 tsp vanilla extract
- 2 large egg yolks
- 12-14 rounded tsp homemade or good quality jam
- Sift together the flour, icing sugar and salt . Set aside.
- Rub the butter into the dry ingredients with your fingers until it is well incorporated and the mixture becomes crumbly, like a coarse meal.
- Whisk together the egg yolks and vanilla extract.
- Add to the crumbly dry mixture and mix in until a soft dough forms.
- Wrap the dough in plastic wrap and chill in the fridge for at least a half hour. Roll the dough out between two pieces of lightly floured parchment paper to about 1/8 of an inch thick.
- Cut out cookies using a 3 inch cutter and place on a parchment lined baking sheet.
- Cut circles or hearts or whatever shape you like out of the centers of half of the cookies.
- Bake at 350 degrees F for 15 - 20 minutes, just until they start to brown slightly at the bottom edges but are still very pale.
- Remove from the oven and spoon 1 rounded teaspoon of your favorite good quality jam onto the middle of the bottom halves of the cookies and spread out only slightly to about 3/4 of an inch from the edge of the cookie. Carefully lay the top halves of the cookies onto the jam and press down lightly.
- Return to the oven for an additional 5 to 6 minutes. This will heat up the jam to a point where it will stick the two cookie halves together.
- Cool on the baking sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.
- Store in airtight containers.