For eight long years I yearned for the more-ish texture and sweet taste of a childhood favourite of mine, the jammy dodger. Yearn no more. I have tried and tested the perfect biscuit recipe to re-create this classic nostalgic snack.
This recipe is naturally gluten, oat, nut and booze free. It can be easily made dairy free with a few simple ingredient swaps.
1. Cream butter and sugar with an electric whisk until fluffy and pale.
2. Gradually add beaten egg and vanilla to the mixture with an electric whisk.
3. Combine gluten free plain flour and xanthan and add to the mixture using a large spoon or spatula.
4. Use your hands to combine the mixture into a ball of dough. The dough should be neither sticky (knead in a tbsp of flour) or crumble (add a tsp of water).
5. Sprinkle flour onto a piece of baking paper, placing the dough in the centre and another piece of baking paper on top. Now your dough is ready to roll to 2cm thickness.
6. Use the 7cm biscuit cutter to create your biscuit bases and topper, further using the 3cm biscuit cutter on half of the biscuits to create the dodger top.
7. Place in the oven for 10 - 12 minutes and let cool down on a cool rack. Once cool, spoon your jam into a piping bag and pipe a healthy amount of strawberry jam on your biscuit bases and place the dodger top on each base.
In addition to dietary requirement adjustments, there are a few easy ways to create some variation in your gluten free jammy dodgers.
Using different jams and marmalades is an easy way to vary this biscuit. If you’re feeling really sweet, a layer of buttercream creates a victoria sponge flavour profile.
These gluten free jammy dodgers are perfect to batch bake and keep for a sweet snack throughout the week or added to your little ones lunchbox. They will keep well in an airtight container for up to 5 days, left at room temperature.
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Heat oven to 190c / 170c fan.
Cream butter and sugar with an electric whisk until fluffy and pale.
Gradually add beaten egg and vanilla to the mixture with an electric whisk.
Combine gluten free plain flour and xanthan and add to the mixture using a large spoon or spatula.
Use your hands to combine the mixture into a ball of dough. The dough should be neither sticky (knead in a tbsp of flour) or crumble (add a tsp of water).
Sprinkle flour onto a piece of baking paper, placing the dough in the centre and another piece of baking paper on top. Now your dough is ready to roll to 2cm thickness.
Use the 7cm biscuit cutter to create your biscuit bases and topper, further using the 3cm biscuit cutter on half of the biscuits to create the dodger top.
Place in the oven for 10 - 12 minutes and let cool down on a cool rack.
Once cool, spoon your jam into a piping bag and pipe a healthy amount of strawberry jam on your biscuit bases and place the dodger top on each base.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.