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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.
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
- 6.5cm Fluted 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.
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!)
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.
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.
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.
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.
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.
Didn’t I tell you this was a fabulously ‘grown up’ Jammy Dodger recipe?!
Naturally you could make this with any jam you have in the cupboards, you could even switch out that pretty flower shape for the traditional heart or any other shape for that matter, but please I beg of you – try it with the black cherry jam, it’s AMAZING!
Liked this post? You’ll love my Easy 4 Ingredient Lemon Cookies.
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Cherry Jammy Dodger Recipe - Printable Recipe
Make your very own grown up Jammy Dodgers! Really easy to make and melt in the mouth delicious... you know this is a must make.
Ingredients
- 250 g Plain Flour
- 100 g Icing Sugar
- 200 g Unsalted Butter, Cold & Cubed
- Pinch of Salt
- 1 Egg Yolk
- 250 g Black Cherry Jam *
Essential Equipment
- 6.5 cm Fluted Cookie Cutter
- 3 cm Blossom Flower Cutter
- Large Bowl
- Large Baking Sheet
Instructions
- Rub together the flour, icing sugar, butter and salt in a large bowl until it becomes like fine crumbs.
- Add the egg yolk and mix until a dough forms.
- Make a ball, wrap in cling film, flatten to a disc and chill in the fridge for 30 minutes.
- Preheat your oven to 170°C/Fan 160°C.
- If seeded, push the jam through a sieve with a spoon set over a small bowl. Pop into the fridge until needed. (Optional)
- Roll the chilled dough out to approx 5mm thick and cut out as many 6.5cm fluted circles as you can. Reroll any scraps of dough and repeat until it's all used up.
- Next, cut out the middles of HALF the biscuits using a blossom flower plunge cutter.
- Evenly space out the cookies on a baking tray (with room for spreading) and bake in the oven to bake for 12-15 mins until golden brown on the edges.
- When cool enough to handle, transfer to a wire rack to cool slightly.
- While the biscuits are still a little warm, take out the jam from the fridge and put a generous dollop in the middle of each 'non holed' biscuit. Spread it out almost to the edge. Top with a 'flower hole' biscuit. Repeat for all the biscuits.
- Allow to sit on the cooling rack until the jam has solidified again. (About 60 mins.)
Notes
*I use Bonne Maman Black Cherry Conserve
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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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 363Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 34mgCarbohydrates: 48gFiber: 1gSugar: 23gProtein: 3g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.