The best jammy dodgers recipe for vintage baking
We baked these biscuits with Cape Town chef, Sonja Edridge, who is famous for her jam and her recipe here is so quick that it really should be treasured. But if you don’t want to make your own jam, no problem, just use your favourite store-bought variety.
Prep time: 25 min | Cooking time: 12 min | Makes: ± 15 biscuits
For the jam
500 g raspberries
375 g sugar
Juice of 1 grapefruit
For the biscuits
125 g icing sugar
250 g salted butter, diced
1 medium free range egg yolk
½ tsp vanilla extract
375 g plain flour, sifted
1. Start with the jam. Place the raspberries in a large saucepan with the sugar and grapefruit juice. Heat gently, allowing the sugar to melt.
2. Once the sugar has melted, turn up the heat and allow the jam to bubble. Using a jam thermometer, bring the mix to setting point which is 105°C. Remove the pan from the heat and allow to cool.
3. For the biscuits, sift the icing sugar into the bowl of a stand mixer. Add the butter, egg yolk and vanilla extract and mix together quickly. Then add the flour and form a dough. Shape the dough into a rectangle, wrap it in clingfilm and chill in the fridge for at least an hour.
4. Take the dough from the fridge and allow 5–10 minutes to soften. Flour the surface and roll out to approximately 6mm thick.
5. Cut out circles with 6 cm cookie cutters, then, using a smaller cookie cutter, cut 2 cm holes in the centre of half of them. If you want to get creative – here’s where heart shape cut outs or faces come in to play.
6. Place on a Silpat Silicone Baking Mat and bake at 180°C for 12–14 minutes until lightly golden. Allow three minutes to set before transferring them to a wire rack to cool. Spoon each whole biscuit with a teaspoon of jam and top with the biscuits with the small hole in it.
7. Dust with a bit of icing sugar for the homemade touch.
Eat straight away or store in an airtight container for up to a week. Imagine receiving a box of these as a gift?
SPECIAL TIP: To store the extra jam, sterilise some jars by washing them in soapy water, rinsing them clean and heating them in the oven at 70°C until dry. For the biscuits, the dough can be stored in the fridge for up to a week or frozen for a month.
Love baking? Sign up to our newsletter and you’ll be the first to know when we have baked another treat you’ll want to try for yourself.