It’s creamy, sweet and tarte, and all that you’d ever want in a cookie that will remind you of your childhood.
For all Canadians wondering what a Jammie Dodger is, think of a less interesting Peek Frean: two sandwiched butter cookies with a cream filling and a chewy fruit centre. And even though they’re still my personal favourite boxed cookie variety, they will always remind me of that last-resort cookie – the last in the cupboard to be eaten, after you’ve ransacked the rest of the kitchen in search of other snack choices.
Case in point, WeWork offices in the UK always carry a fresh stock of cookies in their kitchen cookie jar. (I say “fresh,” because there’s usually someone who will claim a full plate of cookies as their own, as a lunch substitute (?), triggering a refill of the cookie jar.) Digestives, custard creams and bourbon chocolate biscuits are first to disappear, while Jammie Dodgers trickle out throughout the day – to my benefit!
Unsurprisingly, they’re even better homemade. My recommendation? Get the full nostalgic experience by twisting the two cookies apart and eat the filling separately.
In the making
✘ Don’t skimp on the corn starch. It does a great job at stopping the dough from spreading in the oven, so you get defined cookie edges.
✔ Because there are two cookies stacked on top of one another, with filling between, the whole sandwich can get thick. Roll out cookies between 1/8 – 1/4 inch thick, so the biscuits are crisp and the cookie:filling ratio isn’t 90% cookie.
✔ Let assembled cookies sit overnight in an airtight container – the jam gets slighly tacky, which is a personal preference.
Homemade Jammie Dodgers
It's creamy, sweet and tarte, and all that you'd ever want in a cookie that will remind you of your childhood.
- 4 cups all-purpose flour (480 grams)
- 1/3 cup corn starch (40 grams)
- 3/4 tsp salt (4 grams)
- 1 cup unsalted butter (227 grams)
- 1 cup sugar (200 grams)
- 2 eggs, room temperature
- 1 tsp vanilla extract (5mL)
- 1/4 cup strawberry jam
- 1/2 cup cream cheese (226 grams), room temperature
- 2 tbsp butter, (3 grams) softened
- 1/2 cup confectioner’s sugar (65 grams)
- 1/4 tsp vanilla extract (1mL)
- Sift the the flour, corn starch and salt in a large bowl. Give it a whisk.
- In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.
- Add the eggs while mixing. Scrape down sides of the bowl.
- Add 1 tsp vanilla extract.
- Pour in the flour mixture and mix until everything is well incorporated.
- Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up.
- Once the dough is chilled, place it on a rolling matt, sprinkle with flour and roll out with a rolling pin. Move the dough around so to prevent it from sticking.
- Use a circular cookie cutter to cut out your cookies, then a smaller cutter to cut a hole in half the cut-outs. Re-roll the dough and cut out more cookies to make use of it all.
- Place them on a non-stick baking sheet and bake at 375F for 10-12 minutes.
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar.
- On a base cookie, one without a hole in the centre, pipe a circle along the edge, so the jam doesn’t ooze out the sides.
- Scoop a spoon full of jam in the centre of the cookie.
- Top with a second cookie, one with a hole cut out the centre.