Giant Jammie Dodger

Shopping List

  • 160g caster sugar
  • 320g unsalted butter
  • 480g plain flour
  • Strawberry/raspberry jam
Preparation Time:- 1 ½ hours Cooking Time:- 18 mins

What’s better than a Jammie Dodger? A GIANT Jammie Dodger!

They are one of my favourite biscuits (and not just because I’m a Doctor Who fan). The mix of shortbread and jam is always going to be a winner. With only 5 ingredients needed, this impressive bake will delight your guests.

For this, you can use whatever jam you would like. I’ve always associated Jammie Dodgers with strawberry jam but on the back of the packet it actually says it’s raspberry and apple jam filling! Who knew?

As well as the ingredients, you will need a couple of things:

A 8″/23cm loose-base tart tin, a large heart cookie cutter, cake release, a silicone pastry brush, 8″ greaseproof paper circles and some normal sized Jammie Dodgers.


Cream together the butter and caster sugar.


Then, add in the flour.


Mix on a low speed until the majority of the mix has incorporated into a dough.


Turn this out onto a floured surface and squish together into a ball.


Wrap the ball of dough in clingfilm and chill for 30 minutes.


Once chilled, roll out half of the dough on a floured surface between spacers or to a ¼” thick.


Taking the bottom out of the tart tin, use this as a cutter and cut out a scalloped edge circle of dough.


Like this!


Put the bottom back into the tart tin, brush thoroughly with cake release and line it with a circle of greaseproof paper. Paint a little cake release on top of the greaseproof circle also.


Then, carefully lift up your circle of dough and push this into the tin. You may have to push the edges in as the bottom of the tin will be slightly smaller than the top. Bake this at 180C for 15-18 minutes or until golden brown. This will be the base layer. Repeat steps 6-10 to make the top layer and once it is in the tin, put it in the fridge while we make the pattern.


Next we’re going to make the distinctive Jammie Dodger pattern. Using an edible ink pen, draw around the inside of your large heart cutter in the middle of a circle of greaseproof paper. Then, copy the design from a Jammie Dodger.


Roll out some of your leftover dough to the same thickness and place your patterned circle on top.


Then, using a scalpel or sharp knife, go around your drawn pattern to mark the dough and carefully cut it out. Finally, cut out the heart using the cookie cutter. Chill this pattern on a baking tray or plate for 10 minutes.


For the small ‘JD’ logo, cut out a small circle and using a dresden tool or blunt knife, make a J and D.


Bring out your chilled top layer and carefully stick on the pattern with a little water, then stick on the JD logo and finally, cut out smaller circles and stick down for the ‘splodges’ around the pattern. Finally, cut out the heart shape from the top layer. Chill this for 20 minutes, then bake at 180C for 15-18 minutes or until golden brown.


Once baked, leave on a cooling rack to cool completely. If you try and pick it up or move it around when it’s still warm, there is a high chance it will break.


For the filling, heat up 4-5 tablespoons of a jam of your choice. Not too hot, we want it of a spreadable consistency.


Then, using a palette knife, spread your warm jam over your bottom later.


Like so!


Carefully lift on your top layer and add a little more jam to the heart in the middle. Then, leave this to set for about 1-2 hours.

There you have it! A Giant Jammie Dodger to go with a massive cup of tea!

Enjoy! As always, let me know how you get on, either on FacebookTwitter or Instagram.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking,

Britt xo

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