Have you ever had a jammie dodger biscuit?
These shortbread biscuits or cookies are sandwiched together with jam, and are a favorite all over Ireland and the United Kingdom.
Today’s recipe is a gluten free version of these vintage jam biscuits. They look amazing and they taste just as delicious. These are the perfect little treat with a nice cup of tea. This is a perfect English cookie recipe for any fans of English baking. I know your number are growing with the popularity of the Great British Bake Off.
They’re perfect for Christmas cookie swaps, or can be baked for Valentine’s Day when they make a perfect food gift. Everyone in my house loves a jammie dodger or is it jammy with a -y dodger. I don’t think it matters.
Table of Contents
Shortbread Jam Sandwiches
Jammy Dodgers consist of two pale gluten free shortbread biscuits that are simply sandwiched together with jam.
This is recipe is for a gluten free linzer cookie – a version of this favorite Irish cookie. Gluten free cooking is important in Ireland since the incidence of gluten intolerance is the highest in the world there.
I shared a round up of gluten free cookies for anyone searching for the perfect GF cookie to add to their baking repertoire.
I loved making these jam cookies with my kids when they were little. They so enjoyed rolling the dough and cutting out the center piece of the top sandwich layer to make their own Irish biscuits.
Making shapes with dough is always fun and we have used this versatile dough to make many different kinds of cookies.
Sandwiching the biscuit pieces together with jam is even more fun. You can use any jam you like, but the most traditional choice is strawberry.
I like a raspberry jam jammie dodger myself, but you can use grape jelly, apricot preserves, or blackcurrant jam. Let’s call all those fillings jam, since preserve dodger just doesn’t have the same ring to it.
This gluten free cookie dough is very versatile and can be used to make all kinds of cookies or biscuits as we say in Ireland.
It chills well and can be rolled and re-rolled to use up all the scraps. This is an important feature for jammie dodger cookies since you need to cut out both tops and bottoms for each cookie sandwich.
You could also experiment with different flavors. You could add some orange zest and orange extract, or even try a little hint of lemon in the dough.
I took the easy way out for this recipe and filled my jammy dodgers with store bought jam. To be honest, it works perfectly and during the holidays simple is the way to go in my book.
How did Jammie Dodgers get their name?
Jammie dodgers are actually a linzer cookie. In the United Kingdom they’re called jammie dodgers or jammy dodgers.
They were named after the character Roger the Dodger who featured in a very popular comic called The Beano. At Christmas time when I was a little girl I looked forward to getting The Beano Christmas Annual each year.
Linzer cookies are associated with Christmas in continental Europe. Pepperidge Farm produce a raspberry linzer cookie for Christmas in the United States.
In New Zealand a linzer cookie is known as a Shrewsbury biscuit.
Jammie dodgers are sold in Irish supermarkets. These commercial cookies originated at the Burton Biscuit Company factory in Wales in the 1960’s.
Did you know the British Sci-Fi character, Dr. Who, loves to eat jammie dodgers?
I wonder if he would like a gluten-free version of his favorite snack?
Now that you know what a jammie dodger is, let’s move on and make some.
Ingredients for GF Jammie Dodgers
Here’s what you’ll need to make these delicious Irish gluten free biscuits. You’ll find exact quantities in the printable recipe at the end of the page.
- Rice flour
- Potato starch
- Melted butter
- Large eggs
- Strawberry Jam
- Powdered Sugar
- Vanilla extract (optional)
I like how these cookies turn out using rice flour and potato starch. You can try using a different gluten free flour blend, but I find almond flour adds too much nutty flavor if you are looking for an authentic jammie dodger.
Directions for Jammie Dodger Biscuits
Prepare the cookie dough first.
Sift the flours into a large mixing bowl and add the stevia.
Beat the egg and melted butter togeather.
Combine all the ingredients in the mixing bowl of a stand mixer with a paddle attachment.
You can work the ingredients by hand if you prefer, until you create a smooth paste like dough.
The mixture should form a firm velvety dough. Wrap it in plastic wrap and let it chill in the fridge for about an hour.
Cover a baing tray with parchment paper, You can also use silicone baking mats. Set the prepared tray to the side. Turn on the oven to preheat at 350 degrees F or 180 degrees Celsius.
Unwrap the dough, dust the working surface and the rolling pin with a bit of your rice flour. Roll out the dough on the floured surface.
With a smaller biscuit cutter, cut a hole in the center of half of your cookie pieces. Place all your shapes on the prepared baking sheets.
Place the baking trays in the fridge to cool for 20 minutes before baking.
Bake in a preheated oven at 350 degrees Fahrenheit for about 10-12 minutes.
Remove the baking tray from the oven and let the biscuits cool down at room temperature. Place them on baking racks to cool completely.
Place a teaspoon of jam of your choice in the center of the cookie bottoms. The cookies bases have no holes.
Place the cookie pieces with a hole on top of the cookie base that has been topped with jam. Use your fingers to gently squeeze the cookie halves together. Don’t squeeze too tightly or the jam will ooze out.
Once you have assembled all of the cookies dust them with powdered sugar.d
To prevent the sugar getting on the jam, you can cut out a little disc of parchment paper to protect it from the sugar coating.
Recipe Card for Gluten Free Jammie Dodgers
Here’s the printable recipe for your kitchen files.
Gluten Free Jammie Dodgers
- 1 cup rice flour
- ¼ cup potato starch
- 4 ounces butter melted
- 2 medium eggs
- 2 teaspoons stevia
- ½ cup strawberry jam sugar -free
- 2 tablespoons powdered sugar for dusting
- Sift the flours into a large mixing bowl or the bowl of a stand mixer. Add the Stevia and mix together.
- Whisk together the melted butter and eggs. Add to the flour. Combine the mixture in a stand mixer with the paddle attachment or work by hand to combine them to form a rich smooth dough.
- Wrap the cookie dough in plastic wrap and let it chill for about an hour in the refrigerator. Cover a baking tray with parchment paper and set it aside. Preheat the oven to 350° F or 180° C.
- Dust a flat working surface and a rolling pin with additional rice flour. Roll out the dough to a ¼ inch thickness. Use a circular 2 inch cookie cutter to cut out shapes. Reroll any leftover dough and cut out additional shapes. Designate half the shapes as the cookie tops. Use a smaller cookie cutter to remove a hole in the center of half of your cookie cutouts.
- Place all your shapes on the prepared baking sheet. Chill for an additional 20 minutes before baking.
- Bake in the preheated oven at 350° F for about 10-12 minutes until turning slightly golden. Remove from the oven when baked and let the cookies cool down on wire racks at room temperature.
- Place a teaspoon of jam in the center of the cookie base. Place a cookie half with a hole on top of the cookie with the jam and gently squeeze. Assemble all the remaining cookies.
- Dust with powdered sugar to serve.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I hope you love these Irish and British style linzer cookies.
Happy baking to all!
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
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