Boy Bakes Treats - Jam Sandwich

Jammie Dodgers

Boy Bakes Treats - Jam Sandwich

Although they are more respectably known as linzer cookies, raspberry shortcakes or as a jam sandwich, why don't we go with the moniker derived from comic book character Roger the Dodger, and was name-checked by Doctor Who as one of his favourite treats? Jammie Dodgers taste as good as they look - a crisp, thin, buttery shortbread creates sensational melt-in-the-mouth cookies that sandwiches a delicious jam filling peeping through an opening in the top.

Custard powder is your secret weapon for this bake. It shortens up your dough a bit, providing a little extra crunch, and its sweetness marries up the jam and dough for an extra depth of flavour and overall pop to the dodger. If you can't get your hands on custard powder, you can substitute with 60 grams of cornflour, plus 4 teaspoons of vanilla extract and pinch of salt.

Try and keep your cookies nice and thin, as you'll want your jam front and centre. If they're too thick, you might end up with a clunky, dry disappointment. If you don't have any fancy-ass cutters to create the hole for the top layer, the base of a piping nozzle (or anything about 2cm wide) will work just fine.

Whatever flavour jam you have in the back of the fridge should do for the filling (I've gone half blackberry, half plum), but try and use something sans chunks. A thinner spread helps in the sandwiching of your cookie. To keep it from spilling out the sides, spread the jam almost to the edge of the cookie - it will migrate to the sides once you sandwich the cookies together.

To prevent them from going soggy, make sure you bake your cookies until they are nice and golden, and hold off on sandwiching your dodgers up until just before you serve them.




45 minutes
plus resting


12 minutes


  • 125 grams butter
  • 100 grams caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 190 grams plain flour
  • 35 grams custard powder
  • 1/4 teaspoon salt
  • 4 tablespoons jam
  • Icing sugar for dusting


  1. Leave the butter to warm to room temperature and cut into cubes.
  2. Cream sugar, butter and vanilla in a bowl with an electric mixer until light and fluffy. Add the egg and combine.
  3. Sift in the flour, custard powder and salt and mix until most of the flour is incorporated. Using your hands, gently bring the mixture together into a soft, pliable dough. Turn it out onto a lightly floured surface and knead until smooth. If the dough is sticky, add a little extra flour. Split the dough into two portions and shape them into flattish discs. Wrap in cling film and chill in the fridge for at least 30 mins.
  4. Heat oven to 180 degrees Celsius/360 degrees Fahrenheit and line two oven trays with baking paper. Roll out one of the chilled dough discs on a lightly floured surface to a 5mm thickness. Use a 6cm round cutter to cut out circles, then a smaller cutter of about 1-1.5cm (or the base of a piping nozzle) to cut a centre in the hole of half the circles - these will be your tops. Repeat, rerolling the leftover dough and centres together until you have an even number of tops and bases. Place the discs on the prepared baking trays, leaving space between them.
  5. Bake for about 12-15 minutes, or until crisp and pale golden. Remove from oven and leave on trays to cool for about 5 minutes. Transfer to a wire rack, dust the 'holed' cookies with icing sugar, then leave to cool completely.
  6. Once cooled, turn the solid cookies upside down. Spread about 1 teaspoon of jam across the surface of the solid cookie, then sandwich the two halves together. Spoon a little more jam into the hole to top up if required. Let the cookies rest for a little bit longer for the jam to set.

More like this...

Recipe notes