Homemade Jammie Bodgers


My son loves to bake with me and as it’s the Easter Holidays – which are 3 weeks long at his school, we’ve had lots of time to cook and bake together. He’s wary of putting things in the oven, but is a very good helper with pretty much every other step. He enjoyed getting his hands mucky while rubbing the butter and dry ingredients together with these cookies, and then putting the jam in the middle.

Jammie Bodgers
Jammie Bodgers

The ‘real’ name of the mass produced version of these cookies is Jammie Dodgers, but these are far better – less dry with as much filling as you want to put in, or think the cookies can hold. Next time I’m going to try them with lemon or ginger curd instead of jam. They are a shortbread cookie sandwiched with buttercream icing and jam – we used a blackberry/raspberry combo…

Jammie Bodgers

2 cups plain flour
3/4 cup cold butter, chopped into small cubes
2/3 cup caster (white) sugar
1 egg yolk
1 tsp vanilla extract

1/4 cup softened butter
1 cup icing sugar
1/2 tsp vanilla extract
1-2 tsp water, if needed

4-5 Tbsp Jam in the flavour of your choice


Mix the flour & sugar together in a bowl, then add the cubed butter and rub together with your fingertips until it resembles bread crumbs. Add the egg yolk, beaten together with the vanilla and mix well. Form into a ball, flatten and wrap in cling film, then refrigerate for 30-40 minutes.

Roll out to 1/8″ thick on a lightly floured surface, then cut out with a 3″ cookie cutter. In half of them, cut out a 1″ circle/heart out of the middle of half of them. Re-roll until you have used up all the dough. We made 22 but it depends on how big your cutters are.

Cooled Cookies
Cooled Cookies

Bake at 350’F/175’C for 8-10 minutes or until light golden brown. Take off the sheets right away and cool on a rack. Once cold, make the buttercream by creaming the ingredients together, adding a little water if the mixture is too thick to spread easily. Using a dinner knife, spread on the half of the coookies that don’t have the hole in the middle.


Add a little jam in the flavour of your choice to the middle, then put one of the cut-out cookies on top squishing a little to cement them together.


Bet you can’t eat just one!

Ready to Eat
Ready to Eat

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