Hi and welcome back.
I hope you are doing well and keeping safe. I am finding myself baking more and more as the UK enters another period of lockdown. I find it takes the stress out of my life and for a while, I can just switch off from everything. Anyone else feel the same? Sending big hugs if you are.
Of all the biscuits I miss since becoming a coeliac, the Jammy Dodger (2 biscuits sandwiched with strawberry jam) has to be the biggest one I miss. I have looked for a good shop-bought alternative since being diagnosed but none ever lived up to my expectations.
Last week I was craving the humble biscuit so decided to give it a try. The result is a softer and thicker biscuit than the one I remember as a child but it turns out, I prefer it this way.
This recipe is gluten free only but I am working on a gluten and dairy free biscuit recipe that will hold together so please stay tuned.
I hope you enjoy this recipe. Let me know what biscuit you miss most and I will try and re-create a recipe. Don’t forget to sign up to the Newsletter so you don’t miss out on any future content. C. -x-
My Gluten Free Jammy Dodger Recipe
Gluten Free Jammy Dodgers
- 210 g Plain Four Gluten Free. Pluse extra for dusting.
- 120 g Butter Chilled
- 100 g Strawberry Jam
- 70 g Caster Sugar
- 2 tbsp Milk
- 1 tsp Vanilla Extract
- 1 tsp Xanthum Gum
- 1 Medium Egg Yolk
Preparing the Biscuit Dough
- Sift together the dry ingredients.
- Add cubed butter and mix to form bread crumb texture.
- Add milk, egg yolk and vanilla and mix to form dough.
- Wrap in cling film and leave in the fridge for 1 hour to chill.
Making the Jammy Dodgers
- Pre-heat the oven to 180 Degrees Celsius.
- Remove the dough from the fridge and add to a gluten free powdered surface
- Roll out the biscuit dough and cut out 24 large circles. Put 12 aside for later.
- Add 12 circles to a greased baking tray.
- Add ½ tsp strawberry jam to each circle.
- Take the remaining circles and cut a star shape out of the centre.
- Add the cut out circles to the top of the strawberry jam circles and press lightly to close.
- Bake for 15 – 20 minutes or until golden brown.
For the left over star-shaped biscuits
- Take the cut out shapes and add to a greased tray. Bake for 10 minutes.
There you go! My simple Gluten Free Jammy Dodger recipe; perfect for when you are craving the biscuit from your childhood.
This recipe is so simple and easy to pull together. The hardest part is leaving the dough to chill for 1 hour.
Please don’t skip this step because it allows the butter to firm up and hold its shape. If you do not chill the dough, it will be too wet to create shapes with.
Please be careful when removing these Jammy Dodgers from the oven. The strawberry jam will be hot so I leave mine on the tray on a wire cooling rack to cool before touching.
I love how these biscuits turn out and you get the extra 12 star shaped biscuits to enjoy too! I decorate mine with icing sugar and enjoy as an extra treat.
These Jammy Dodgers can be stored in an airtight container and will last for 3 days. Unless, everyone eats them first!
I hope you enjoy this recipe. Please let me know if you re-create this by tagging me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook page.