Jammy Dodgers


I recently received a lot of baking bits and pieces. One specific bit, is my Peyton and Byrne, “British Baking” cookbook. For those who don’t know, Peyton and Byrne is a popular cafe branched throughout London. They do lovely cakes, pastries, sandwiches and more! When I worked in Covent Garden I was a regular customer and therefore chose their cookbook over the Hummingbird Bakery book (plus it’s way prettier for your kitchen counter!)

British Baking

Upon receiving the book I decided I would work my way through it – no turning back, no skipping forward. Alas, we start at page one…

The Jammy Dodger

We love them, but can we really replicate them?!

I’m going to say yes on appearance but nope on taste. Buttttttttt… before you leave!! These are right tasty biccies so get on them if you like shortbread and you like jam!


250g unsalted butter, softened

120g caster sugar, plus extra for sprinkling

250g plain flour, plus extra for rolling

120g fine semolina flour

12 tsps strawberry jam


– Line a baking tray with baking paper

– Beat butter and sugar until creamy

– Add both flours and beat until combined into a dough

Make sure to flour your work surface!!! Then roll out your dough to 5mm thickness

– Use a biscuit cutter to cut out roughly 16 biscuits

– Cut a 2cm heart (ish) out of half of the biscuits

– Sprinkle with sugar

– Place on the baking tray and put into the fridge for 15-20 minutes

– Pre-heat the oven to 180°C/gas 4

– Bake for 12-15 minutes until a pale golden colour

– When cool, spread the jam generously on half of the biscuits and sandwich with the non-jammy biscuits!


Now you have some tasty jammy dodgers for you and your friends to share! Enjoy!

Coming soon: Chocolate Hazelnut Cookies