This easy one-bowl recipe makes 10 giant jammie dodgers with crisp edges, cakey middles and lots of lovely, set jam.
We originally spotted a recipe for jammie dodgers on The Crumby Mummy’s blog back in 2013 so decided to give it a go.
We ended up tweaking the original recipe over the years, and Charlotte has kindly let us present our final version here.
This Easter, we spent the last day of the long bank holiday weekend cramming in as many creative activities as possible. We played with playdough, we drew, we crafted with pipe cleaners, and then it was time to bake.
If you’re baking with kids, these jammie dodgers are a brilliant choice to opt for because the kids can help at every stage of the recipe. From weighing out the ingredients to mixing and whisking to kneading, rolling and cutting the dough to spreading the jam – it’s all great fun for little hands!
You’ll make the dough for these cookies in a single bowl and there’s a magic ingredient that makes them so sweet, cakey and gorgeous: condensed milk!
Once you’ve rolled out the dough, you can cut your dodgers out in any shape you like.
We used a giant flour shaped cutter for the outside and a little round cutter for the centre, which we think gives a brilliant effect.
Here’s how to make these delicious giant jammie dodgers.
Ingredients
- 125 g (4.4 oz) butter
- 50 g (1.8 oz) caster sugar
- 200 g (7.1 oz) condensed milk
- 1 tsp vanilla
- 300 g (10.6 oz) plain flour
- 1 tsp baking powder
- 165 g (5.8 oz) strawberry jam
Equipment
-
Large cookie cutter
-
Small cookie cutter
Instructions
Preheat the oven to 160C (140C fan-assisted).
Put the butter and sugar in a bowl.
Beat until light and creamy.
Add the condensed milk and vanilla.
Beat together.
Sieve in the flour and baking powder.
Knead into a ball of dough. If it is too soft, pop in the fridge for 10 minutes.
Place your dough on a floured surface.
Roll out the dough to approx 7mm (1/4 inch) thick.
Cut out 20 large shapes. You will probably need to gather and reroll your dough to get all 20.
Cut the smaller shape out of the centre of 10 of your cookies.
You should now have 20 cookies, of which 10 have a hole in the middle.
Place the hole-less shapes on a baking tray lined with baking paper.
Pop a rounded teaspoon of jam on top of each biscuit.
Spread, stopping a little short of the edges.
Place one of the hole-cut biscuits on top of each to form your jammie dodge sandwiches.
Drop another 1/2-2/3 of a tsp of jam in the hole to just fill it.
Bake for 15-20 minutes until browning at the edges, but not dark all over.
Allow to firm up for a few minutes before transferring to a wire rack to cool completely.
Ta da! Time to enjoy your freshly baked, homemade, giant jammie dodgers.
These giant jammie dodgers are great to share with friends. If you have any left over, make sure to put them in a sealed container and store them somewhere cool and dark – such as a kitchen cupboard – to keep them at their best. That way, they should keep for up to a week.
If you want to keep them for even longer, they also freeze well! Just pop them in a sealed, freezer-safe container or bag with a little baking paper between them to stop them sticking together.
They’ll keep in the freezer for up to six months!
Have fun making these awesome cookies and let me know how you get on!
Print this recipe
Want to bake these delicious giant jammie dodgers at home? Here’s the recipe in an easy to print format.
Giant jammie dodgers
Ingredients
- 125 g (4.4 oz) butter
- 50 g (1.8 oz) caster sugar
- 200 g (7.1 oz) condensed milk
- 1 tsp vanilla
- 300 g (10.6 oz) plain flour
- 1 tsp baking powder
- 165 g (5.8 oz) strawberry jam
Equipment
-
Large cookie cutter
-
Small cookie cutter
Instructions
-
Preheat the oven to 160C (140C fan-assisted).
-
Put the butter and sugar in a bowl. Beat until light and creamy.
-
Add the condensed milk and vanilla. Beat together.
-
Sieve in the flour and baking powder. Knead into a ball of dough. If it is too soft, pop in the fridge for 10 minutes.
-
Place your dough on a floured surface. Roll out the dough to approx 7mm (1/4 inch) thick.
-
Cut out 20 large shapes. You will probably need to gather and reroll your dough to get all 20.
-
Cut the smaller shape out of the centre of 10 of your cookies. You should now have 20 cookies, of which 10 have a hole in the middle.
-
Place the hole-less shapes on a baking tray lined with baking paper.
-
Spread each biscuit with a rounded teaspoon of jam, stopping a little short of the edges.
-
Place one of the hole-cut biscuits on top of each to form your jammie dodge sandwiches.
-
Drop another 1/2-2/3 of a tsp of jam in the hole to just fill it.
-
Bake for 15-20 minutes until browning at the edges, but not dark all over.
-
Allow to firm up for a few minutes before transferring to a wire rack to cool completely.
Video
Notes
Nutrition
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.
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