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It was biscuit week on Great British Bake Off this week and it got me thinking about making some gluten free Jammy Dodgers (or gluten free Jammie Dodgers, if we’re stealing the trademark!).
I was really excited when they made Wagon Wheels this week (see my gluten free Wagon Wheels recipe here) but I wanted to recreate something new.
I used to love Jammie Dodgers and while I can’t remember exactly what they taste like now, I wanted to give them a go.
The premise of the gluten free Jammy Dodgers is simple – two pale gluten free biscuits sandwiched together with jam.
And the recipe itself was as easy as you would hope it to be!
This is a great gluten free biscuit recipe to make with kids too.
I think they’d have a fab time cutting out the little hearts from the centres and sandwiching the biscuits with jam.
The gluten free biscuit dough for these jammy dodgers is a really versatile one.
Once chilled it’s really easy to handle and not sticky at all.
You can easily roll (and re-roll) the dough and you could use it to make all sorts of different shapes.
I’m thinking about making some flavoured versions next with some colourful icing – stay tuned to see how that pans out!
For the jam centre you could make your own jam but to be honest, I was going for simplicity.
A pot of strawberry jam (the cheaper stuff actually works best in my opinion) is the go-to filling for these gluten free Jammy Dodgers.
I also alternated some with raspberry jam because it’s my favourite, but there’s no reason you couldn’t mix it up with anything from apricot jam or lemon curd to chocolate spread.
In fact, making a variety of different-coloured gluten free Jammy Dodgers would make a great gluten free party food spread!
I also have seen some recipes dust their gluten free Jammy Dodgers with icing sugar.
You could do this too, but I find it a bit messy.
Call me piggy, I like to get just stuck in and scoff the lot once they’re assembled!
Table of Contents
My gluten free Jammy Dodgers recipe
Gluten free Jammy Dodgers
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.
Ingredients
- 115 g unsalted butter
- 115 g caster sugar
- 1 large egg, (beaten)
- 1/2 tsp vanilla essence
- 275 g plain gluten free flour, (plus 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 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.
- 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.
Need some more baking inspiration?
If you’ve made these gluten free Jammy Dodgers and still have Bake Off fever, I have plenty of recipe inspiration for you! For some more gluten free bakes, check out my…
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Do you have a recipe for gingerbread men that keep their shape when baked?
Oh no I don’t – but noted! Watch this space!!
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!
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