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Homemade jammie dodger biscuits based on the classic biscuit. Soft, sweet & crunchy biscuit filled with your favourite flavour jams!

I have always loved baking cookies, and biscuits and all things jammy – but sometimes I just can’t be bothered. However, when it comes to jammie dodgers? They are 100% worth effort of making them yourself. 

I used to be addicted to the shop-bought ones all the time – and they featured on my Jammie Dodger Cupcakes for ease (as they were requested to be that way) but I usually bake my own – it is a bit of effort I will admit, but I think they are so much better homemade! 

Seriously, homemade jammie dodger biscuits (sometimes referred to as Linzer cookies) are delicious – I use a slightly more in-depth biscuit than just a shortbread (but you can do that if you prefer) but I love this. The egg makes the dough richer and along with the jam the flavouring married together is perfection in my eyes.

The dough itself is really easy to bring together and create – once it’s made you can slightly flatten the disk of dough, wrap in clingfilm and then chill in the fridge until it’s ready. Make sure not to over chill though as it will be rock solid and hard to roll out. 

When you are rolling the dough out it is important to flour the work surface, and your rolling pin and roll the dough out until it is about the thickness of 1-2 £1 coins. This will create the perfect biscuit! I tend to cut out my circles first, and then on half cut out the hearts in the middle. 

You can keep bringing the dough together and re-rolling and cutting out until all of the dough is used up! Make sure to chill the biscuits again if you are not baking straight away – and for example if only a few trays fit in your oven at a time. 

As it is nearly Valentine’s day I decided to post these as heart & circle jammie dodgers, like the classic ones, but as you can see.. my cutters are a little bent. I have used the same cutters than were handed down to me from my Gran (seriously, it feels like there are hundreds) and I will still always use them now.

I don’t want uniform shapes in my biscuits, but obviously – you can! I make these as flowers, hearts, circles, even triangles sometimes and they are still equally as delicious and yummy every time! My personal favourite is to fill the biscuit with strawberry jam as it’s my favourite, but sometimes I do an assortment of many – they suit going on cupcakes, being dunked in tea or coffee.. or just being gobbled up at work! Heaven!

Homemade Jammie Dodgers!

Homemade Jammie Dodger Biscuits based on the classic biscuit. Soft, sweet & crunchy biscuit filled with your favourite flavour Jams!
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Category: Cookies
Type: Biscuits
Keyword: Jammie Dodger
Prep Time: 1 hour
Cook Time: 10 minutes
Decorating Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 24
Author: Jane's Patisserie


  • 250 g Unsalted butter (room temp)
  • 150 g Icing sugar
  • 1 tsp Vanilla extract
  • 2 Egg yolks
  • 350 g Plain flour
  • 200 g Jam


  • With a whisk (electric is best unless you're a machine) beat together the butter and icing sugar until its smooth and combined.
  • Once combined, add in the vanilla extract, plain flour and egg yolks and whisk again until there is a dough!
  • Wrap up the dough and refrigerate for at least one hour.
  • Once the dough is chilled, preheat the oven to 180C/160C Fan and line two-four large baking trays with parchment paper.
  • With half of the dough, roll out the dough to roughly the thickness of 1-2 £1 coins and cut out 15 circles/hearts/shapes (Preferably a 6-8cm cutter) and then using a smaller little cutter (As you can see in the photos) cut out another little shape in the middle so that you'll see the jam once they're assembled.
  • Split them between the two trays and bake in the oven for 10 minutes!
  • Using the other half of the dough, and the little bits you cut out, roll the dough out to the same thickness and cut out 15 of the same shapes, but don't cut the middles out
  • Transfer to the other sheets and refrigerate for 10 minutes. Once chilled, bake the second batch in the oven for 10 minutes or until they're turning pale golden!
  • (If you have any more dough leftover then roll them out again like before and split between whole biscuits and patterned biscuits, and refrigerate them for at least 10 minutes before you bake them, handling the dough so much will warm it up and you want it to be cold when baking)
  • Leave the biscuits to cool on the baking tray
  • Once cooled, on the solid biscuits, spoon a larger teaspoon of jam into the centre and help it spread out, but not right to the edge.
  • Press the other biscuit on so that they are aligned - you should effectively have a jam biscuit sandwich (Like in the photos!)
  • Dust the biscuits with some icing sugar and enjoy!


  • You can use whatever flavour Jam you like, Strawberry is my personal favourite though and is what you can see pictured.
  • I made my centres into little hearts for Valentines, but you can make flower shapes, circles, squares, whatever you fancy!
  • These will last in an airtight container for up to one week but would also be a great topped for my Jammie Dodger Cupcakes!


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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Maggie Heath on February 15, 2024 at 12:45 pm

    Hi Team Jane,
    Can I ask what cutter you used. I’ve got the dexam set which makes the tiniest of hearts. I want the same as Jane’s 😉

  2. Wendy Bennett on February 14, 2024 at 7:49 am

    5 stars
    I made these biscuits last night for my hubby to share at work today (Valentine’s Day) with his work colleagues. We tried them last night and I have to say they are delicious Thank you so much Jane for the fab recipe.

  3. Sarah Mccosker on December 3, 2023 at 8:32 pm

    5 stars
    Hi Jane. Could we cut them out first and then pop them
    In the fridge for a hour or so before baking?

  4. Nicolle on February 13, 2023 at 4:02 pm

    What size eggs does this recipe use?

    • Jane's Patisserie on February 14, 2023 at 12:02 pm

      Hiya! I usually use medium eggs in baking! Hope this helps x

  5. Rebecca Hamer on November 22, 2022 at 8:53 pm

    Bit of an odd question but would these be OK if I added food colouring to the dough? I am doing a grinch Christmas party for the kids and the biscuits would look great great with the red hearts in the middle x

    • Jane's Patisserie on November 29, 2022 at 3:24 pm

      Hiya! Absolutely, sounds so cute! Hope they love them! x

  6. Chloe on April 25, 2022 at 12:03 am

    Hiya! Do you have the link to the heart cutter you use for these?

  7. Amy on March 9, 2022 at 3:24 pm

    5 stars
    These went down a hit, I think I must have used a bigger cutter as I didn’t get many more than 12 but I’m going to use a smaller one next time. I filled half with jam and the other half with Nutella (fussy kids) but they were delicious!

  8. Tara on February 7, 2022 at 10:29 am

    Hi! Just checking if this dough can be frozen and it’s seems to have made a lot more than I can eat all at once! Thanks x

    • Jane's Patisserie on February 15, 2022 at 2:32 pm

      Yes absolutely – you can freeze it for up to 3 months! Hope this helps! x

  9. Vicki on December 12, 2021 at 7:19 pm

    Would this biscuit mix be ok for making mince pie cases? Xx

    • Jane's Patisserie on December 14, 2021 at 11:45 am

      Hiya! I have not tried this – I would recommend using the pastry on the recipe or shop bought, but if you do try it please let me know how you get on! x

  10. Meg on September 23, 2021 at 11:37 am

    Hello! How long will these last after baking? Ideally with the jam too but I can do the jam last minute if absolutely necessary 🙂 x

  11. Lizzie on July 18, 2021 at 10:04 pm

    Hi Jane I am looking to make one large jammie Dodger for a burtons biscuits employee! (The owners of jammie dodger!), are you able to help me with this? If I were to use 2 8inch tins do you know if this would work, can you advise on ingredients amounts and time in the oven? Your help would be really appreciated – I can find other peoples recipes for something similar but I don’t want to try theirs as I know your recipes are the best! – I cannot mess this up for a biscuit company employee! Haha – thank you x

    • Lizzie on July 19, 2021 at 9:39 pm

      Apologies I have 9inch tart tins – the masterclass one you recommend 🙂 your help would be appreciated! Thank you

  12. Malikah on March 4, 2021 at 8:27 pm

    Hi! Would I be able to 1/4 or half this recipe? X

  13. Esther on February 14, 2021 at 2:25 pm

    Hi Jane, just trying these out now, do you have a printable version of this recipe? x

    • kayla on December 22, 2021 at 4:55 pm

      hi, does it matter how long the sough us chilled? could I leave it in there for about 2 days?

    • Jane's Patisserie on December 30, 2021 at 1:20 pm

      Yes that would be absolutely fine! Enjoy! x

  14. Georgia Smith on February 11, 2021 at 9:30 am

    Could these be made with gf flour?

    • Jane's Patisserie on February 12, 2021 at 8:25 am

      I haven’t tested these gluten free before so I am not 100% sure if its a straight swap, but it’s worth a go!

  15. Maleeha on February 10, 2021 at 4:21 pm

    Hi Jane,

    Can I use this biscuit base for when making normal biscuits x

  16. […] Making jammy Valentine’s biscuits with the kids […]

  17. Maleeha on January 31, 2021 at 12:47 am

    Hi Jane, if I don’t have the foodie flavouring could I use vanilla extract/essence instead and if so how much?

    Thank you very much!

    • Jane's Patisserie on January 31, 2021 at 11:48 am

      Yes you can! And yes for sure, use 1/2-1tsp x

  18. CF on August 6, 2020 at 11:44 pm

    Hey 😊 can anyone tell me if these are crunchy/hard? I’m after a nice biscuit recipe with a crunchy bite to it…a lot of others I’ve tried so far are quite soft

    • Jane's Patisserie on August 7, 2020 at 9:45 am

      These aren’t that hard – Jammie dodgers are quite a soft biscuit! x

  19. Emma on April 29, 2020 at 12:11 pm

    If my mixture still crumbly what can I add to it??

    • Jane's Patisserie on April 29, 2020 at 7:26 pm

      You don’t add anything to it – you just need to keep combining it or kneading it till it comes together!

  20. Ruth on March 7, 2020 at 12:07 pm

    Could you tell me how many calories there are per cookie please? (Unfortunately on a diet but I love to bake!)

  21. Megan Young on February 8, 2020 at 7:32 am

    I’ve never heard of foodie flavouring … I don’t think we have it where I live… What else could I use? Thanks so much!

    • Jane's Patisserie on February 8, 2020 at 9:29 pm

      Either use vanilla, or just leave it out!

  22. Olivia on February 12, 2019 at 4:34 pm

    How do i get the jam to set so flat and shiny and smooth? Have you heated it all? Thank you!

  23. Victoria on July 18, 2018 at 1:17 pm

    Can I use something else instead of the Foodie Flavouring?
    If I filled them with lemon curd, could I use lemon extract for example?

    Thank you!

  24. Savoury Jammie Biscuits - Katy's Inspirations on February 3, 2017 at 1:56 pm

    […] like a recipe for sweet ones then I can highly recommend my lovely friend Jane’s one here ). Then as I was making my usual batch of chilli jam (makes for the best Christmas presents) I […]

  25. Jennifer on February 10, 2016 at 1:28 pm

    I love the sound of that flavouring! I’ll have to check them out, for sure. I love jammie dodgers, I used to treat myself to the ones in the bakery on my lunchtimes occasionally. (These look better!)

    • Jane's Patisserie on February 10, 2016 at 4:20 pm

      Hehe thank you so much! And yes you should!

  26. Sally on February 10, 2016 at 11:56 am

    This look so delicious Jane, and you’re right – perfect for valentines day! I have all these ingredients at home already! Totally could make them now!

    • Jane's Patisserie on February 10, 2016 at 11:59 am

      Aah thank you Sally! 🙂 And yes – you definitely should then!! x

  27. Tracy on February 10, 2016 at 9:28 am

    They are really pretty!

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