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Valentine Jammy Dodgers on a pink plate
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Valentine Jammy Dodgers

Valentine Jammy Dodgers are vanilla biscuits with a jammy heart centre.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Teatime
Cuisine: British
Servings: 16 biscuits
Author: Susie@Everyday Cooks

Ingredients

For the biscuits:

  • 100 g butter at room temperature
  • 175 g caster sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 200 g plain/all-purpose flour

For the filling:

  • Strawberry or raspberry jam
  • Icing sugar

Equipment

Baking Tray
Magic liner or
Silicone baking mat
Rolling pin
5-6cm heart cutter
or
5-6cm round cutter
2-3cm heart cutter for the centres

Instructions

Preparation:

  • Line the baking sheets with baking parchment, a silicone baking mat or a piece of magic liner

For the Valentine Jammy Dodgers:

  • Using a stand mixer or hand mixer, beat the butter and sugar together on high
  • Beat in the egg and vanilla extract
  • On slow, mix in the flour until you have a ball of dough
  • Cover the bowl and refrigerate for about 30 minutes.
    Cookie dough is easier to handle when it's cold
  • Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
  • (Very) lightly coat your rolling pin in flour and roll the dough out onto a floured sheet of baking parchment, or without flour onto a silicone mat, to a depth of around 5mm (½cm)
  • Press out the biscuits  with the large cutter
  • Half the biscuits are base biscuits. For the top biscuits, cut out a small heart from the centre
  • Transfer the biscuits to the lined baking sheets, putting them in the fridge as you go.
    Cool biscuits are less likely to spread
  • Recombine your dough off-cuts and roll them out again.
    Try to be fairly quick doing this, as the mixture warms up quickly and get sticky. If it does, just put it back in the fridge to firm up again
  • Bake the biscuits for 10-12 minutes
  • Take the biscuits out of the oven, leave on the baking sheet for 5 minutes, then transfer to a wire rack before sandwiching
  • Spread jam on the underside of each base biscuit and cover with a top biscuit, sandwiching them together. Don't take the jam right to the edge or it will ooze
  • Optionally dust with icing sugar. Use a tea-strainer or small sieve to get a light dusting

Video

Notes

Everyday Cooks Tips:

Storage:
  • Store in an airtight container for up to a week