Grown Up Jammy Dodger Recipe | Kitchen Mason (2024)

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I don’t know about you but I grew up LOVING Jammy Dodgers! The child inside me really wanted to reinvent a ‘grown ups’ version of this nostalgic treat.

Grown Up Jammy Dodger Recipe | Kitchen Mason (1)

May I proudly present, my delightfully posh Black Cherry Jammy Dodger Recipe! Beautiful, buttery soft biscuits sandwiched together with sweet and homely black cherry jam… These gorgeous treats are definitely not for sharing with the kids!

New to baking? Or not baked in a while? Brush up on the basics in baking for beginners before starting this recipe.

Black Cherry Jammy Dodgers – Step by Step Picture Recipe

Here is what you will need to make 10-12

Ingredients

250g Plain Flour
100g Icing Sugar
200g Unsalted Butter, Cold & Cubed
Pinch of Salt
1 Egg Yolk
250g Black Cherry Jam *

Essential Equipment

6.5cmFluted Cookie Cutter
3cm Blossom Flower Cutter
Large Bowl
Large Baking Sheet

*I use Bonne Maman Black Cherry Conserve

Instructions

First, sift the flour and icing sugar into your large bowl then add in the cubed, cold butter and salt. Now rub it all together between your forefingers and thumbs until it becomes like fine crumbs.

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Next, add in the egg yolk and give it a quick mix until it comes together to form a dough. (This bit is a little sticky!)

Now it’s a nice dough, bring it all together into a ball. Then place it on a piece of cling film, flatten into a large disc, wrap up and chill in the fridge for 30 minutes.

(Please don’t skip this stage or your biscuits will probably just bake into giant, shapeless, flat things!)

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Meanwhile, preheat your oven to 170°C/Fan 160°C. I always line my baking tray with a Silicone Baking Mat but it should work fine without.

This next step is optional, but I like my jam to be nice and smooth so push mine through a sieve with a spoon set over a small bowl. Pop into the fridge until needed.

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Once the dough is chilled, roll it out to approx 5mm thick and cut out as many 6.5cm fluted circles as you can. Then reroll any scraps of dough to 5mm and repeat until all the dough is used up.

Next, using a 3cm Blossom Flower Cutter, cut out the middles of HALF the biscuits. Don’t throw them away though! You might be able to make another biscuit from those scraps.

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To bake your cookies, place some evenly spaced out (with room for a little spreading between each one) on your prepared baking tray and pop into the oven to bake for 12-15 mins until golden brown round the edges.

Pop any unbaked ones back into the fridge until just before you bake them.

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When cool enough to handle, transfer the baked biscuits to a wire rack to cool whilst you bake the remaining biscuits.

While the biscuits are still a little warm, take out the jam from the fridge and put a generous teaspoon dollop in the middle of each ‘non holed’ biscuit and spread out, almost to the edge. Then top with a ‘flower hole’ biscuit and voila! You got yourself a beautiful Jammy Dodger.

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Keep going until all the biscuits are filled and sandwiched together. Allow to sit on the cooling rack until the jam has solidified again. (About 60 mins.)

Store your wonderfully buttery Black Cherry Jammy Dodgers in an airtight container (I prefer metal as they keep their crunch better) and consume within 4-5 days.

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Didn’t I tell you this was a fabulously ‘grown up’ Jammy Dodger recipe?!

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