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Jammy dodger flowers

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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes


  • 300ml strawberry jam
  • 100g unsalted butter, softened
  • 175g caster sugar, plus extra for sprinkling

  • 1 large egg

  • 1 tsp pure vanilla extract

  • 200g plain flour, plus extra for dusting


  • Preheat the oven to 375F. In a bowl combine sugar and butter. Add egg and vanilla extract and mix until smooth.
  • Sift the flour into the mixture, fold together and shape into a bowl. Flour your working surface and roll the dough until it's 5 mm thick. Transfer the rolled dough into the fridge for 10 minutes to firm up.
  • Take the dough out of the fridge and use a cookie cutter to press out biscuits. Cut out small holes in half of the biscuits. Return back to the fridge for 10 minutes more.
  • Transfer biscuits into preheated oven and bake for 7-8 minutes, then take them out of the oven, sprinkle with sugar, return back to the oven and continue to bake for 5-6 minutes.
  • Transfer to a wire rack to cool completely. When cool, spread jam on the bottom biscuit and top with the biscuit with a hole. Enjoy!


  • You can use parchment paper or silicone mat to roll the dough on. In this case, it will be easier to transfer it to the fridge for chilling.
  • Recombine your dough off-cuts and reroll them on a floured surface into additional biscuits.
  • Try to be quick when cutting your cookies, as the mixture may get sticky. If it does, just place it back into the fridge to firm up again.
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