Gluten and Dairy Free Jammy Biscuits

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Rich buttery gluten and dairy free jammy biscuits sandwiching together fruity jam.

Jammy Biscuits

DF: Dairy Free

GF: Gluten Free

Recipe Tips

Gluten and Dairy Free Jammy biscuits

These jammy biscuits are my take on the childhood classic – the Jammie Dodger. My recipe however, is both gluten free and dairy free (although as ever there is an option with normal flour). I for one love being able to eat tasty treats like these despite my food intolerance.

Perfect for indulging in a cozy afternoon treat or sharing with loved ones, these biscuits boast a tender crumb and a burst of fruity sweetness from the luscious jam filling. Whether you opt for gluten-free or traditional ingredients, the simple pleasure of homemade biscuits is sure to brighten any occasion.

Butter/Margarine

Of course, although these biscuits are famed for that buttery flavour, I don’t actually use butter in the dough, I substitute the butter for a dairy free margarine and found the biscuits are perfectly good with this swap. However, you could swap back to butter if you want, but I think they are just as good either way.

Jam in the Jammy Biscuits

The traditional Jammie Dodgers are made with raspberry jam, however you can use whichever jam you want to really! For these jammy biscuits I used strawberry – you just need to make sure the jam isn’t a really runny variety otherwise the biscuit wont hold together.

How to Bake

1. Preheat and Prepare:
   • Preheat your oven to 160°C and line a baking tray with parchment paper.
2. Cream the Sugar and Margarine:
   • In a mixing bowl, lightly cream together the sugar and margarine.
   • Stir in the egg, lemon and vanilla essence until the dough comes together.
3. Incorporate Dry Ingredients:
   • Combine the gluten-free plain flour (or normal flour if using), xanthan gum (if needed), baking powder, and a pinch of salt. Mix until well combined.
4. Shape the Dough:
   • On a lightly floured surface, roll out the dough to a thickness of about 5mm (1/4 inch). Use a round cookie cutter to cut out circles of dough. I then use a small heart shaped cutter to cut the middle out of half of the biscuits.
5. Bake:
   • Transfer the baking tray to the preheated oven and bake for 16-18 minutes, or until the biscuits are lightly golden around the edges.
6. Assemble the Biscuits:
   • Spoon a small amount of strawberry or raspberry jam onto the centre of half the biscuits.
   • Gently press the other biscuit with the cut out on top of each jam-filled biscuit to create a sandwich.
7. Cool and Enjoy:
   • Allow the biscuits to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
   • Once cooled, serve and enjoy these delightful jammy biscuits with a cup of tea or coffee.

Try the Jammy Biscuits

This recipe is adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too. These cookies are the simplest recipe ever! So quick and easy to make and such a tasty treat.

Rebecca K.

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