Gluten Free Jammy Dodgers Recipe Easy Homemade Biscuit Classic
Some biscuits are impossible to improve on too much. A crisp, buttery round, a little window in the middle, and a bright spoonful of jam peeking through. Jammy Dodgers in the UK, Shrewsberrys in New Zealand, whatever name you grew up with, they are a proper classic.
This gluten free Jammy Dodgers recipe easy homemade biscuit classic version gives you tender, lightly golden sandwich biscuits that hold their shape well and do not crumble the second you pick them up. The dough is simple, the ingredients are familiar, and the filling is just seedless strawberry jam. Though, if a spoonful of Nutella finds its way into a few, nobody needs to make a formal report.
Ingredients
120 g softened butter
65 g caster sugar
1 egg
½ tsp vanilla essence, optional but lovely
220 g gluten free plain flour, plus extra for rolling
¼ tsp xanthan gum
½ tsp baking powder
Pinch of salt
½ cup seedless strawberry jam
Method
Preheat the oven to 180°C on bake. Line a flat baking tray with baking paper.
Place the softened butter and caster sugar in a large bowl. Cream them together until light, pale, and fluffy. This gives the biscuits a better texture, so do not rush this step.
Add the egg and vanilla essence, if using. Beat again until combined. The mixture may look slightly split at this stage, which is fine.
Sift in the gluten free flour, xanthan gum, baking powder, and salt.
Mix the dry ingredients into the butter mixture by hand until a soft dough forms. Use a spatula or clean hands to bring it together. Avoid overworking the dough once it has combined.
Cover the bowl and rest the dough in the fridge for 30 minutes. This makes it much easier to roll and cut.
Lightly sprinkle gluten free flour over a flat surface and your rolling pin. Roll the dough out to just under 1 cm thick. If the dough cracks at the edges, press it gently back together.
Cut out rounds using a crimped circle biscuit cutter. For half of the biscuits, cut a smaller hole in the centre. These will become the top biscuits.
Place the biscuits onto the lined baking tray. They can sit fairly close together because they should not spread much.
10. Bake for 12 to 15 minutes, or until the edges are lightly golden. The tops should still look fairly pale rather than deeply browned.
11. Remove the tray from the oven and let the biscuits cool on the tray for a few minutes. Transfer them to a wire rack and cool completely before filling.
12. Spoon about 1 teaspoon of strawberry jam into the centre of each plain biscuit. Place a holed biscuit on top and press down very gently so the jam rises slightly through the middle.
13. Repeat with the remaining biscuits, then serve with a cuppa.
Tips for the best gluten free Jammy Dodgers
Chill the dough properly
The dough may feel a bit too soft before chilling. That is normal. The butter needs time to firm up, especially because gluten free doughs can be more delicate than wheat-based ones.
If your kitchen is warm, you can also chill the cut biscuits on the tray for 10 minutes before baking. This helps keep the crimped edges sharp.
Flour the surface, but do not overdo it
A light dusting of gluten free flour stops sticking. Too much flour can dry the dough out and make the biscuits crack. If the dough starts sticking, lift it carefully, dust underneath, and keep rolling.
Let the biscuits cool before adding jam
Warm biscuits soften jam quickly, which can make the sandwiches slide around. Fully cooled biscuits are easier to fill and look much neater.
Use the right amount of filling
It is tempting to add loads of jam, but a teaspoon is usually enough. Too much can spill out the sides. You want a neat little glossy centre, not a jam landslide.
Filling ideas
Strawberry jam is the classic, but this biscuit base is versatile. Try one of these if you want to play around:
Raspberry jam
Apricot jam
Lemon curd
Chocolate hazelnut spread
Thick caramel
Blackcurrant jam
The Nutella option is very much not traditional, of course. Delicious, yes. Officially endorsed by the biscuit authorities, probably not.
How to store them
Store the filled biscuits in an airtight container at room temperature for up to 3 days. They will be crispest on the day they are made, then soften slightly as the jam settles into the biscuit.
If you want to make them ahead, bake the biscuit halves and store them unfilled. Add the jam on the day you plan to serve them for the best texture.
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