Gingerbread Jammie Dodger
15 biscuits
40 minutes
10 minutes
These Gingerbread Jammie Dodgers are a festive twist on the classic British biscuit. Instead of the usual shortbread and jam filling, this version uses spiced gingerbread cookies sandwiched together with a luscious gingerbread spread. The result is a warming, aromatic treat that’s perfect for Christmas gatherings, afternoon tea, or edible gifts.
Ingredients
90g Unsalted Butter (Softened)
150g Dark Brown Sugar
380g Plain Flour
1 Tbsp Ground Ginger
2 Tsp Ground Cinnamon
1 Tsp Nutmeg
1 Tsp Bicarbonate of Soda
1/2 Tsp Salt
1 Egg
120ml Golden Syrup
Zest of One Orange
Gingerbread Caramel Spread
Directions
In a bowl, mix together the flour, salt, spices and bicarbonate of soda, then set aside.
In a large bowl (a stand mixer works well, but an electric hand whisk is fine), cream the butter and sugar until just combined. There’s no need to whip until light and fluffy.
Add the egg and mix until incorporated.
Mix in the golden syrup, vanilla and orange zest until smooth.
Add the spiced flour mixture and mix until a dough forms. If the dough feels dry, add 1 tablespoon of milk, only add more if absolutely needed, as you don’t want a sticky dough.
Roll the dough out on a lightly floured surface to about 1/2 cm thickness. Cut out your gingerbread men shapes, then cut a small heart from the centre of half of the biscuits to create the sandwich tops.
Re-roll the dough as needed until it’s all used up.
Place the gingerbread shapes on a lined baking tray and chill in the fridge for 30 minutes.
Preheat your oven to Gas Mark 5/ 190c and bake the biscuits for 10 minutes.
Once cooled, spread a teaspoon of gingerbread caramel onto the centre of each solid biscuit, keeping it away from the edges.
Place the matching heart-cut biscuits on top, aligning them neatly, and dust lightly with icing sugar. Enjoy!
Latest Recipes
Lime Marmalade Gin Drizzle Loaf
Peaches & Brie Puff Pastry Tart
