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gluten free stacked on a white plate with a clear bowl filled with strawberry jam behind

Gluten free Jammy Dodgers

Easy gluten free jammy dodgers recipe. Gluten free shortbread biscuits sandwiched together with strawberry jam. Looks beautiful and tastes delicious. A perfect little treat with your cup of tea or as a valentines day food gift.
4.67 from 3 votes
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Course: Dessert, Snack
Cuisine: British
Keyword: gluten free jammy dodgers, gluten free shortbread
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12 servings
Author: Amanda

Equipment

  • Round cookie cutter
  • small heart shaped cookie cutter

Ingredients

  • 230 grams Butter Room temperature
  • 125 grams Caster sugar
  • 230 grams Gluten free plain flour
  • 100 grams Cornflour (Cornstarch in the US)
  • 1 teaspoon Xanthan gum
  • 30 ml Water
  • 6 tablespoons Strawberry Jam
  • 2 tablespoons Icing sugar (Powdered sugar) Optional for dusting

Instructions

  • In a bowl beat together butter and sugar until light and fluffy.
  • In a large bowl mix flour, cornflour, xanthan gum together until fully combined.
  • Add butter and sugar mixture to the large bowl with the flour mixture.
  • Add water and with your hands knead together and will resemble large crumbs but continue to knead as it will eventually form a shortbread dough.
  • Place your dough onto a floured surface. Using a rolling pin roll out your dough evenly until around ¼ inch thick.
  • Using your preferred size cookie cutter (I used a 2 ½ inch cookie cutter) cut out the cookies and carefully place them on a lined baking tray.
  • Once on the baking tray use the small heart cookie cutter and cut out the center of half the cookies. (I like to also bake the small heart if there is additional space on the baking sheet).
  • Place the baking tray in the refrigerator for 30 minutes as this allows the dough to firm up and help reduce the cookies spreading while baking.
  • Preheat the oven to 170°C/325°F/Gas mark 3
  • Bake in the oven for 15-20 minutes until they start to turn slightly golden on the edges but still pale on top.
  • Once baked leave them on the baking tray to slightly cool before moving to a cooling rack as they may still be soft to touch when removed from the oven but will firm up as they cool.
  • Once fully cooled spread ½ teaspoon of jam on the full round cookie and top with the cut out heart cookie. You can dust with powdered sugar if desired or keep plain for a more traditional jammy dodger biscuit.

Notes

Can I make them gluten and dairy free?
Yes, As this recipe is already gluten free just substitute the butter for your preferred dairy free butter.
Can Jammy dodgers be made egg free?
Yes, many recipes do call for an egg in the shortbread mixture but I have kept this recipe egg free.
What is the best way to store the biscuits?
They are best stored in an airtight container for up to 3-4 days.