If you love a sweet treat that’s both simple and delightful, you’re in the right place. These raspberry jam sandwich biscuits come together using everyday ingredients like plain flour, butter, caster sugar, and a touch of vanilla. The key to getting that perfect crumbly texture? Creaming the butter and sugar until light and fluffy — it traps air, giving the biscuits a lovely rise. Rolling the dough evenly and chilling it isn’t just fuss; it stops spreading and helps keep the shape neat. Trust me on this one: once you’ve sandwiched the jam and dusted them with icing sugar, you’ll see why these biscuits are an absolute game-changer for teatime.
Key Takeaways:
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 25 minutes (plus chilling time)
- Servings/Yield: About 20 sandwich biscuits
- Difficulty Level: Easy to Intermediate
- Dietary Tags: Vegetarian
- Category Tags: Snack, Dessert, Tea-time Treat
🗝️ Recipe Key Info
Here’s the essential lowdown on this delightful biscuits recipe that’s sure to become a favourite. You’ll need 225g of plain flour, which is just regular flour without any raising agents — perfect for that tender, crumbly texture. Unsalted butter, 100g, helps you control the saltiness precisely, and it’s best to use it softened for easy creaming with 100g caster sugar. Creaming these together until light and fluffy is a game-changer because it traps air, making the biscuits beautifully light.
You’ll also add one medium egg yolk and a teaspoon of vanilla extract, both adding richness and warmth to the flavour. Sifting the flour before mixing keeps your dough smooth and lump-free, giving you a perfect biscuit base to roll out and cut into rounds.
For the filling, 6 tablespoons of raspberry jam add just the right sweetness and a fruity punch. Don’t forget a light dusting of icing sugar at the end — it takes these sandwiches to the next level visually and in taste.
Remember to preheat your oven to 180°C (350°F). When baking, keep an eye on those biscuits; 8-10 minutes is ideal to get a golden finish without overdoing it. Cooling before filling is key — spreading jam on warm biscuits makes a mess, so trust me on this one!
📝 Ingredient List
Here’s everything you’ll need to make these delightful raspberry jam sandwiches — a proper treat that’s as fun to bake as it is to eat!
- 225g (about 1¾ cups) plain flour
- 100g (7 tablespoons) unsalted butter, softened
- 100g (½ cup) caster sugar
- 1 medium egg yolk
- 1 teaspoon vanilla extract
- 6 tablespoons raspberry jam (choose a good-quality, slightly runny one)
- Icing sugar, for dusting
Step 1: The Flour Foundation
We start with 225g of plain flour — that’s your basic all-purpose flour, perfect for tender biscuits. Sifting the flour before adding it isn’t just formality; it helps avoid lumps and gives you a lighter dough. If you prefer gluten-free baking, a plain gluten-free flour blend works nicely, though the texture will be a little different.
Step 2: Creaming Butter and Sugar
Use 100g of unsalted butter, softened at room temperature. Unsalted butter gives you control over saltiness, letting the raspberry jam shine through. Cream it with 100g caster sugar — which dissolves better than granulated, creating that dreamy lightness in your dough. This step’s a real game-changer; don’t rush it. Cream until your mixture looks pale and fluffy, as that air helps your biscuits rise just right.
Step 3: Adding the Egg Yolk and Vanilla
A single medium egg yolk binds everything together and adds richness — the white isn’t needed here, so save it for a meringue later! Vanilla extract deepens the flavour, taking these biscuits to the next level. Pure vanilla extract is best, but if you only have essence, it’ll still work fine.
Step 4: Bringing the Dough Together
After creaming, sift in your flour and mix gently until a soft dough forms. Over-mixing can toughen biscuits, so aim for just enough to combine. If you find the dough a bit sticky, pop it in the fridge for 15 minutes; chilling firms it up and makes rolling easier.
Step 5: The Raspberry Jam
About 6 tablespoons of your favourite raspberry jam will do the trick. Go for one that’s not too thick or overly sweet—this ensures it spreads easily and balances perfectly with the buttery biscuit. If raspberries aren’t your thing, strawberry or apricot jam is a lovely substitute.
Step 6: Icing Sugar Dusting
A light dusting of icing sugar on top is the perfect finishing touch. It adds a subtle sweetness and makes your jam sandwiches look as good as they taste.
Keep these notes handy; they’ll help you avoid common pitfalls and let you enjoy the magic of homemade jam biscuits with ease!
📋 Step-by-Step Instructions with Pro Tips
1. Preheat your oven to 180°C (350°F)
Getting your oven to the right temperature before you start is key. It helps your biscuits bake evenly from the get-go. While it’s heating up, you can prepare your ingredients.
Pro Tip: Use an oven thermometer if you have one. Oven temperatures can vary, and this little tool takes the guesswork out.
2. Cream the butter and sugar until light and fluffy
Put the unsalted butter and caster sugar in a bowl. Give them a good mix with an electric mixer or a sturdy wooden spoon. This step traps air inside the mixture, which gives your biscuits a lovely light texture.
Chef’s Note: Don’t rush this part — creaming properly can be a game-changer for your biscuit’s texture. Aim for a pale, fluffy mix that almost doubles in size.
3. Beat in the egg yolk and vanilla extract
Add the egg yolk and vanilla extract to your creamed mixture. Beat them in well so everything combines smoothly. The vanilla adds that lovely aroma we often associate with home-baked treats.
Pro Tip: Use room temperature eggs here. It helps your mixture bind better, resulting in a more consistent dough.
4. Sift the plain flour and fold it into the mix to form a dough
Sifting the flour ensures your dough stays light and free of lumps. Slowly mix the flour into your creamed mixture until it just comes together as a dough. Try not to overmix here.
Chef’s Note: Overmixing can develop the gluten in the flour too much, making the biscuits tough rather than tender.
5. Roll out the dough and cut into rounds
Lightly flour your work surface and roll the dough out to roughly 3mm thick. Cut rounds using a cookie cutter or the rim of a glass. Keep the dough scraps, re-roll, and cut more rounds so nothing goes to waste.
Pro Tip: If the dough gets sticky, pop it in the fridge for 10 minutes to firm up—it’s easier to handle then.
6. Place half the rounds on a baking tray
Arrange your rounds evenly on a baking tray lined with baking paper. Leave a little space between each so they bake evenly.
Chef’s Note: Using baking paper stops the biscuits sticking and helps them cook evenly on the bottom.
7. Bake for 8-10 minutes or until golden
Pop your tray in the preheated oven. Keep an eye on the biscuits—once they turn a light golden shade around the edges, they’re ready to come out.
Pro Tip: Baking times can vary slightly depending on your oven, so check a couple of minutes before the timer goes off.
8. Let the biscuits cool completely
Cooling lets the biscuits set and firm up. If you try to spread jam on warm biscuits, they might crumble or melt the jam.
Chef’s Note: Transfer the biscuits to a wire rack for quicker cooling and to avoid soggy bottoms.
9. Spread raspberry jam on each cooled biscuit base, then sandwich with remaining biscuits
Spread about a teaspoon of raspberry jam on half the biscuits and gently top with the remaining ones. Press lightly so the jam spreads to the edges but doesn’t squish out.
Pro Tip: Use a good quality jam or even homemade if you have it. It really takes these biscuits up a notch.
10. Dust with icing sugar before serving
A light dusting of icing sugar just before serving adds a pretty finish and a bit of extra sweetness.
Chef’s Note: Use a fine sieve for the dusting to get that delicate, even layer.
Follow these steps, and you’ll have a batch of biscuits that look as good as they taste — tender, buttery, and perfectly filled with sweet, tangy raspberry jam. Enjoy the process, and trust the little tricks here—they really make a difference!
🎨 Recipe Variations & Serving Suggestions
Now, here’s the fun part—putting your own spin on this classic Jammy Dodger recipe. While the original is a wonderful treat, small tweaks can turn it into something really special. For example, why not try adding a handful of finely chopped sun-dried tomatoes to the dough? It might sound unusual, but the subtle tang pairs beautifully with the sweet jam, creating a delightful balance. If you prefer a bit of a kick, a pinch of red pepper flakes mixed into the dough adds unexpected warmth that takes it to the next level.
You can also swap the raspberry jam for something a bit more adventurous. Try blackcurrant or even a zesty orange marmalade. For an indulgent touch, a thin layer of dark chocolate spread underneath the jam offers a tempting twist.
When it comes to serving, these biscuits aren’t just for dunking in tea. They’re brilliant crumbled over creamy vanilla custard or even scattered atop a bowl of Greek yoghurt with fresh berries for a light dessert. If you’re hosting, arrange them on a platter garnished with fresh mint or basil leaves—fresh herbs really brighten the flavours. Pair with a crisp green salad to balance the sweetness if you want to keep things light.
For leftovers, store your Jammy Dodgers in an airtight container at room temperature. They’ll stay fresh for up to 5 days—perfect for nibbling throughout the week. If they lose a bit of their crispness, gently warm them in a low oven (around 150°C) for 5 minutes to bring back that lovely bite. Avoid refrigerating, as this can make them a bit soft and lose their charm.
Give these ideas a go—you’ll be amazed how small tweaks and serving touches can make this humble biscuit a real crowd-pleaser. Trust me on this one!
🔍 Why This Recipe Works
This Jammy Dodger recipe shines because it strikes the perfect balance between buttery biscuit and fruity jam — trust me on this one. The secret lies in creaming the butter and sugar until light and fluffy. This step traps tiny air bubbles, helping the biscuits become tender yet crisp. Adding just the egg yolk, not the whole egg, keeps the dough rich without making it too wet. Sifting the flour in gently means the dough stays delicate and doesn’t get tough, which can happen if you overwork it.
Now, here’s the fun part: baking the biscuits until they’re just golden ensures they hold their shape and have that lovely melt-in-the-mouth texture we all crave. Spreading jam on cooled biscuits is a game-changer — it stops the jam from soaking into the biscuit and keeps everything nice and neat. This recipe is a reliable classic, perfect every time because it respects the science behind biscuit-making while staying wonderfully simple.
❓ Frequently Asked Questions (FAQ)
You might be wondering if you can make these Jammy Dodgers ahead of time. Absolutely—you can! They actually taste even better the next day once the jam has had time to soak into the biscuit, making each bite a real treat. Just keep them in an airtight container at room temperature, and they’ll stay fresh for up to three days.
Thinking about freezing? Yes, you can freeze the biscuits—but it’s best to do this before you sandwich them with jam. Freeze the plain biscuits in a sealed bag, then defrost completely before adding jam and assembling. This keeps the biscuits crisp and avoids sogginess.
If you don’t have raspberry jam on hand, feel free to swap it for other fruity jams like strawberry or raspberry. For something a bit more tangy, lemon curd makes a delightful alternative that really takes it to the next level.
Now, if your jam filling runs and makes a mess, it’s usually because the biscuits are still warm when you add the jam. Cool your biscuits completely before spreading jam—that’s the key to keeping the filling neat and tidy.
Trust me on these tips—they’ll help you enjoy making and eating Jammy Dodgers with ease and confidence in your kitchen!
🎉 Conclusion
This Jammy Dodger recipe is a real game-changer—you’ll find it perfectly balances buttery, crumbly biscuits with a sweet, tangy raspberry jam. It’s one of those bakes that feels a bit special yet is straightforward enough for any home cook to master. The beauty is in its simplicity: quality ingredients and easy steps take it to the next level. Trust me on this one, once you’ve baked these, you’ll want to share them over a cuppa or gift them to friends. Give it a go—you’ll soon see why this classic treat is a timeless favourite in so many kitchens.
