An Eleventh Doctor favorite, the jammie dodger (sometimes “jammy”) is a treat favored by the Brits made of sweet, simple goodness. The butter cookie has only 5 ingredients, most of which you probably have in your cupboards already. I made these first for the Collectress’ 50th Anniversary Doctor Who party, and they added nicely to a spread that consisted of Whovian-themed foods. Often made in the shape of festive, holiday stars, these goodies are simply two thin cookies sandwiching whatever jelly you like. I used seeded raspberry jam (the Collectress HATES strawberries) and, by the end of the Anniversary episode, there wasn’t a crumb to be seen.
Regular cookie cutters work just fine for this recipe, but traditionally, there is a cut out in the middle, that requires a smaller piece, which can be purchased or improvised with the head of a piping nozzle. The first time I baked this recipe, I used the top of a 40-oz bottle of beer to cut the center hole. Don’t judge me. Wilton sells an adorable Christmas Linzer cookie cutter set that is perfect for the jammie dodger. I bought the set at Michael’s craft store for $8.
The best jammie dodger recipes are measured metrically, because, well, British. So, I’ve done the mathematical conversion work for you, friend. For a batch of about 24 cookies, you will need:
1 cup of unsalted butter
1 cup granulated sugar
1 3/4 cup all-purpose flour
1 cup ground almonds
1-16 oz jar of whatever jam you like and you will definitely have left over
1. Begin by softening the butter in the microwave for about 30 seconds. I’ve accidentally melted my butter all the way, and it still works fine.
2. I couldn’t find anything smaller than sliced almonds at my local grocery store. Grind the almonds in a food processor, or, if you’re ab fab like me, use the blender.
3. Mix butter, sugar, flour and almonds in a large bowl and mix together into butter goodness. Wrap in cling film and place refrigerate for at least an hour.
4. Pre-heat oven to 300˚ F. Remove the dough from the fridge and divide into two, even size portions. Don’t be stingy with the flour on your work surface, hands and rolling pin. I also keep a tablespoon of melted butter handy, just in case the dough is too flake for me to shape. Flatten out the first ball of dough and roll it into a thin, 5mm flat piece and start cutting out stars. Place stars on non-stick baking sheet, about 1/2 inch apart. Do the same with the second ball of dough, placing them on the baking sheet before you cut the center piece out. I learned this the hard way, when the circle in my first batch of jammie dodgers looked more like an oval or a rectangle.
5. Cook the biscuits in the 300˚ F oven for about 15 minutes, or until the edges start to turn golden. I keep an eye on these cookies in particular, because there is so much butter in the recipe. If they start to melt or darken, I pull them out for a minute, adjust the temperature, and place them back in for a spell.
6. These treats must cool down on the rack for at least an 20 minutes before you put the jam in the middle. Once you do, be generous with the jelly. You want to have a bit oozing out of the side with the hole as well as around the edges. Place the top half of the cookie on and push the two pieces gently together. Place in an air tight container and the biscuits will keep for up to three days or enjoy fresh from the oven with a cup of tea by the Christmas tree and watch Doctor Who. That’s what we’re doing tonight.
The Collectiva Diva