Jammy Biscuits

Rich buttery jammy biscuits sandwiching together fruity jam.

Gluten and dairy free
making Jammy biscuits

DF: Dairy Free

GF: Gluten Free

Ingredients

  • 325 g Gluten free plain flour (Use normal flour if not gluten free option)
  • 150 g Caster sugar
  • 125 g Margarine
  • 1 Egg
  • tsp Vanilla essence
  • 1 tsp Xanthan gum (Omit if already in gluten free flour blend or you are baking the non gluten free version)
  • 1/4 tsp Baking powder
  • Pinch of Salt
  • tbsp Strawberry or raspberry jam
Jammy biscuits

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.

Jammy biscuits

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.

Jammy biscuits

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.
Jammy biscuits

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.

Tried this recipe? Please leave a star rating

Rating: 1 out of 5.
making Jammy biscuits

Jammy Biscuits

British classic! Little mouthfuls of love
Prep Time 20 minutes
Cook Time 20 minutes
Course Snack
Cuisine American

Ingredients
  

  • 325 g Gluten free plain flour Use normal flour if not gluten free option
  • 150 g Caster sugar
  • 125 g Margarine
  • 1 Egg
  • tsp Vanilla essence
  • 1 tsp Xanthan gum Omit if already in gluten free flour blend or you are baking the non gluten free version
  • 1/4 tsp Baking powder
  • Pinch of Salt
  • tbsp Strawberry or raspberry jam

Instructions
 

  • Preheat the oven to 170°C /160°C (fan).
  • Soften the butter to room temperature and cream together with the sugar.
  • Weigh out the dry ingredients and mix them into the mixture along with the egg.
  • Make into a dough and place in the fridge to cool for 30 minutes.
  • Place the dough on grease proof paper (I use a baking mat, see below link*). Roll out the dough to roughly 0.5cm thick. Use a cookie cutter to cut out biscuit circles and use a smaller cutter (I used a heart shaped cutter) to cut out the middle of half of the biscuits.
  • Bake at 170°C /160°C (fan) for 15+/-5 minutes. The biscuits should be golden but a little soft, these will harden up as the biscuit cools.
  • Allow the biscuits to completely cool and spoon 1 tsp of jam into each of the full biscuits and sandwich the cut out biscuits on top.
  • Enjoy fresh as these can go soft overnight.

Notes

Nutritional information is an estimate and may vary.
Keyword dairy free, gluten free, jam biscuts

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making Jammy biscuits