There's something about British cookies that makes you want to eat more and more and will make you never want to buy an American cookie again. English Jammie Dodgers are soft buttery shortbread sandwiched with luscious strawberry jam. They taste just as good as the store bought ones, but better! I never had these sweet, buttery delights as a child but I wish I did. Just one taste of them, and your in love. I'm so glad I got to taste them when I was still young because now I can say I have had these scrumptious cookies as a kid. If your a shortbread cookie lover just like me, then this is a recipe is a must try? Whats good about these shortbread cookies is you can add any jam in the middle that you fancy. Keep reading because I'm about to show you a British classic you can make from scratch at home.
Prep time: 10 minutes + 30 (refrigerating the cookies)
Cook time: 20 minutes
Total time: 60 minutes
Serves: 6-8 people
Ingredients:
2 cups + 2 tbsp flour
1 cup confectioners sugar
Pinch of salt
1 cup + 2 tbsp cold butter cut into cubes
2 tsp vanilla extract
1 large egg & 1 egg yolk
12 tsp of jam (I used blackberry & raspberry)
Directions:
1. Preheat oven to 350* Fahrenheit. In a large bowl, mix together the flour, sugar, and salt. Add in the cut up pieces of cold butter and mix with your hands until the mixture resembles coarse crumbs.
2. In a separate bowl, whisk together the egg, egg yolk, and vanilla. Then add the wet ingredients to the dry ingredients and mix until a soft dough forms.
3. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. When the dough has been chilled, roll the dough out to about one inch on a lightly floured surface. Then cut the dough into circles to make 15 full cookies and 15 cookies with the holes in them. (If you do not have a cookie cutter that is 2 inches in diameter, you can use a wine glass. For the smaller circles you can use a shot glass)
4. Bake for 12-15 minutes, or until the bottom is a lightly brown color. Let the cookies cool slightly and spoon about one tsp of any jam you fancy onto the bottom half of the cookie. Top with the other half, and put back into the oven for 5 minutes to set the jam. Let cool for 15 minutes before removing from the pan. Place on a serving platter and garnish with confectioners sugar.
Prep time: 10 minutes + 30 (refrigerating the cookies)
Cook time: 20 minutes
Total time: 60 minutes
Serves: 6-8 people
Ingredients:
2 cups + 2 tbsp flour
1 cup confectioners sugar
Pinch of salt
1 cup + 2 tbsp cold butter cut into cubes
2 tsp vanilla extract
1 large egg & 1 egg yolk
12 tsp of jam (I used blackberry & raspberry)
Directions:
1. Preheat oven to 350* Fahrenheit. In a large bowl, mix together the flour, sugar, and salt. Add in the cut up pieces of cold butter and mix with your hands until the mixture resembles coarse crumbs.
2. In a separate bowl, whisk together the egg, egg yolk, and vanilla. Then add the wet ingredients to the dry ingredients and mix until a soft dough forms.
3. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. When the dough has been chilled, roll the dough out to about one inch on a lightly floured surface. Then cut the dough into circles to make 15 full cookies and 15 cookies with the holes in them. (If you do not have a cookie cutter that is 2 inches in diameter, you can use a wine glass. For the smaller circles you can use a shot glass)
4. Bake for 12-15 minutes, or until the bottom is a lightly brown color. Let the cookies cool slightly and spoon about one tsp of any jam you fancy onto the bottom half of the cookie. Top with the other half, and put back into the oven for 5 minutes to set the jam. Let cool for 15 minutes before removing from the pan. Place on a serving platter and garnish with confectioners sugar.
Enjoy!!
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