This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!

If you think being gluten free means missing out on fun bakes like Jammy Dodgers then think again! These Gluten Free Jammy Dodgers are SO fun and easy to make with a dollop of jam sandwiched between two vanilla biscuits. No more missing out ever again!

A pile of gluten free jammy dodgers on a wooden board.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

These Gluten Free Biscuits are PURE Nostalgia!

  • Why choose this recipe? Not only does this recipe have lots of ⭐️⭐️⭐️⭐️⭐️ reviews, it’s the perfect gluten free Jammie Dodgers dupe! So simple to make and a classic gluten free biscuit everyone will love, with only 6 ingredients.
  • Great for Kids: They’ll have a fab time rolling the dough, cutting out the little hearts from the centres and sandwiching the gluten free biscuits together. For an Easter version, try my Gluten Free Easter Egg Biscuits recipe next!
  • Flour of Choice: I always use the FREEE Plain Gluten Free Flour for this but any plain gluten free flour blend will work, such as Asda or M&S flour.
  • Updated for 2025: I first published this recipe in 2018 when they made Jammy Dodgers on Bake Off. But as I love them so much, I’ve added some new photos and some step-by-step shots to make this biscuit recipe even easier to follow.
Gluten free Jammy Dodgers on a plate with one cut in half.

Ingredients and Substitutions

There’s a printable recipe card for this gluten free Jammy Dodgers. But here are some notes on the main ingredients and any swaps you can make.

  • Butter: For a dairy free recipe use a vegan margarine like Stork.
  • Sugar: In the UK I use caster sugar, in the US use superfine or baker’s sugar.
  • Egg
  • Vanilla Extract
  • Plain Gluten Free Flour: I use the FREEE plain gluten free flour, or a plain supermarket free from flour blend. In the US a 1:1 gluten free baking flour should work.
  • Strawberry Jam: Just like the Jammie Dodgers of my childhood – but feel free to sub for your favourite. Raspberry, cherry or blackberry jam or even lemon curd all work.
Ingredients for gluten free jammy dodgers with text labels.

Don’t just take my word for it…

Maisie left ⭐️⭐️⭐️⭐️⭐️ and said: “Hands down best cookie/ biscuit recipe I’ve ever tried for gluten free baking! It’s usually very difficult to get things to bind without using xantham gum but this is incredible!

How to Make Gluten Free Jammy Dodgers

There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these Gluten Free Jammie Dodgers are to make.

Add the butter and caster sugar to a large mixing bowl. Using an electric mixer (or wooden spoon) beat together until pale and creamy. 

Add the egg and vanilla extract and beat together until combined. Add the flour and using the a spoon, and then your hands, bring the dough together.

If it still a little sticky, add a tiny bit more flour until it is a smooth dough. Shape into a ball, wrap in cling film and chill for 45 minutes.

The gluten free biscuit dough and (right) rolled out with shapes cut from it.

Preheat the oven to 180’C/Gas 4 and line two baking trays with baking paper. Remove the dough from the fridge and roll out to around 3mm thickness. Using a 6cm fluted cookie cutter, cut out 28 circles from the dough, re-rolling when needed.

Place half of the circles on a baking sheet, and from the other half use a small heart-shaped cutter to cut hearts from the centre of the circles. Place these circles on the baking sheet.

The baked jammy dodger biscuits and (right) sandwiching them together with jam.

Bake the biscuits for 10 minutes, until they are pale and golden. Cool on the baking trays for 5 minutes, remove to a cooling rack and then leave to cool completely.

When you’re ready to assemble the biscuits, place 1 tsp of jam in the centre of each circle. Place the biscuits with the cut-out hearts on top and sandwich together.

Hand holding a gluten free jammy dodger biscuit.

More Gluten Free Biscuits

This recipe was first inspired by Biscuit Week in The Great British Bake Off back in 2018! For more gluten free biscuit week-inspired recipes, you could also try…

Have you tried this recipe?

I have a huge favour to ask! It’s getting more and more difficult to get my recipes out there to the world – so if you try this and love it, it would mean a HUGE amount if you’d come back and leave a ⭐️⭐️⭐️⭐️⭐️ review and a little comment telling me what you thought! Just 30 seconds of your time would be such a huge support! 💛

Want to connect further?

A pile of gluten free jammy dodgers on a wooden board.
4.37 from 25 votes

Gluten free Jammy Dodgers Recipe

By: Sarah Howells
These gluten free Jammy Dodgers (or gluten free Jammie Dodgers!?) are easy to make and great to bake with children. Sweet gluten free biscuits with a sticky jam filling.
Prep: 15 minutes
Cook: 10 minutes
Chill: 45 minutes
Total: 1 hour 10 minutes
Servings: 16 biscuits
Save this recipe!
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 115 g unsalted butter
  • 115 g caster sugar
  • 1 large egg, (beaten)
  • 1/2 tsp vanilla extract
  • 275 g plain gluten free flour, (I use FREEE plain gluten free flour – plus you'll need a little extra for dusting)
  • 16 tsp strawberry jam

Instructions 

  • Add the butter and caster sugar to a large mixing bowl. Using an electric mixer (or wooden spoon) beat together until pale and creamy. 
  • Add the egg and vanilla extract and beat together until combined. Add the flour and using the a spoon, and then your hands, bring the dough together. If it still a little sticky, add a tiny bit more flour until it is a smooth dough. Shape into a ball, wrap in cling film and chill for 45 minutes.
  • Preheat the oven to 180C / Fan 160C / Gas Mark 4 and line two baking trays with baking paper. Remove the dough from the fridge and roll out to around 3mm thickness. Using a 6cm fluted cookie cutter, cut out 28 circles from the dough, re-rolling when needed.
  • Place half of the circles on a baking sheet, and from the other half use a small heart-shaped cutter to cut hearts from the centre of the circles. Place these circles on the baking sheet.
  • Bake the biscuits for 10 minutes, until they are pale and golden. Cool on the baking trays for 5 minutes, remove to a cooling rack and then leave to cool completely.
  • When you’re ready to assemble the biscuits, place 1 tsp of jam in the centre of each circle. Place the biscuits with the cut-out hearts on top and sandwich together.

Notes

  • Storing: These gluten free Jammy Dodgers can be stored at room temperature in an airtight container. They should keep for a week easily.
  • Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
  • Step-by-Step Photos: If you prefer a visual aid, check out the post above for photos to guide you through how this recipe should look at each stage.
  • Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this gluten free Jammy Dodgers recipe! It really helps to support my website and get my recipes out there to everyone who needs them! xx

Nutrition

Serving: 1biscuit | Calories: 154kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g
Like this recipe? Rate and comment below!
delicious gluten free meals a cookbook by sarah howells

Get my cookbook!

Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.

You Might Also Like:

About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

4.37 from 25 votes (25 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. Hands down best cookie/ biscuit recipe I’ve ever tried for gluten free baking! It’s usually very difficult to get things to bind without using xantham gum but this is incredible!

  2. Hi, I have celiac disease and have been gluten-free since I was 9 (27 now)
    I want to get into baking and was wondering if anyone knew when to use Xanthium gum and when not to? it seems every recipe is 50/50 depending on the author and manufacturer/company