Giant Jammie Dodgers

Servings: Serves: 10


480g (4 cups)
320g (1 1/3 cups)
160g (scant 3/4 cups)
165g (1/2 cup)



Preheat the oven to 180°C/350°F/Gas 4, then rub the flour and butter together with your fingertips until fine crumbs form.


Add the sugar and vanilla, then mix with your hands until a dough is formed. Chill in the fridge for 10-15 minutes.


Roll out the dough to be approximately 1.5cm thick then cut two discs with a 25cm fluted tin. Using a heart shaped cutter, cut a hole in the centre of one of the discs. Use excess dough to create a design on the top biscuit – the one which has the heart cut out.


Place the discs on a lined baking tray and bake for 25-30 minutes. The biscuits will appear golden and may still appear slightly soft in the centre, but they will harden once cooled. Gently move to a wire cooling rack and allow to cool.


Spread your jam on the bottom layer biscuit, and make it slightly thicker towards the middle. Place the biscuit with the heart cut out on the top.


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