My Gluten Free Jammy Dodgers

17th August 2019
Blog post

There are very few gluten containing biscuits that you can’t find a tasty, gluten free alternative for… but I have struggled to find yummy gluten free jammy dodgers!!

I’m probably being fussy but the ones on the market seem to be more of a traditional biscuit, not a shortbread. And they skimp on the best bit – the jam. So, I made my own!

easy gluten free jammy dodgers

This gluten free jammy dodger recipe uses the same shortbread base as my “best ever shortbread” recipe. Click here if you’d like to see that one – you could use it for iced biscuits, twix bars, iced gems, choc chip shortbread, whatever you fancy!

Shortbread Ingredients

Here’s a little more info about my shortbread biscuit ingredients.

  1. Flour – you can actually use self-raising or plain. Self-raising is my preference but doesn’t make a huge amount of difference.
  2. Stork Block of Butter – wouldn’t recommend anything else!!!!
    • Comes in a 250g foil block, NOT a tub – see pic below.
    • Costs about 80p. Sometimes comes in prettier packaging (it’s yellow with pink spots at the moment!!) but always says “biscuits and pastry” on the front.
    • It’s naturally dairy free too!!
  3. Caster Sugar – haven’t tried to swap this but would guess white granulated sugar would be fine too. Maybe even golden caster sugar – it might just result in a browner shortbread

Want Chocolate Jammy Dodgers too?

I’ve added a few “optional” steps to the instructions below. I find its easiest to just make the shortbread dough as normal, half it and add a bit of cocoa powder to one half.

My Gluten Free Jammy Dodgers

My Jammy Dodgers are made with my very own shortbread recipe – its just slightly crumbly, buttery and delicious! You'll never want shop bought shortbreads again!!
Prep Time10 mins
Cook Time10 mins
Fridge Time1 hr


The Shortbread Ingredients – see blog post above for more info!

  • 230 grams Stork block
  • 350 grams self-raising flour
  • 110 grams caster sugar


  • Strawberry Jam
  • 2 tbsp cocoa powder
  • Chocolate Spread


  • Cream the butter and sugar until smooth and fluffy.
    >I mix with an electric hand whisk for about 1 min but you could also use a wooden spoon.
  • Sift in the flour & mix together until JUST combined. I use an electric whisk for this. Could easily use a wooden spoon here.
    >Don't worry if you haven't got a sieve – just tip it in 😉
    >"JUST combined" is when you cant see any more white from the flour and its just starting to clump together, like the picture.
  • Optional: if you're making chocolate ones too, divide the mixture into half, add the cocoa powder to one half and mix it in.
  • Use your hands to press the mix together into a few balls in the bowl. It will be crumbly but that's no problem!
  • Lay a piece of cling film across your worktop. Loosely press the dough together with your hands and place onto the cling film, like my picture. Repeat for the chocolate dough if necessary.
    >Don't worry if its falling apart and super crumbly, the next step will help!
  • Wrap it up tightly and place into the fridge for at least an hour to firm up. It can be left overnight.
  • Pre-heat your oven to 180oC.
  • Remove from the fridge, remove the cling film & take a lump of the dough.
    >It's easiest to do the next bit with about 1/3 of the dough at a time.
  • Dust your hands in flour. Make a round-ish ball with the dough in your hands – you can be quite heavy handed with it here, play with it like its playdough for 20 secs.
  • Place the ball on a floured surface and use the palm of your hand to flatten slightly. Then bash with a rolling pin to flatten a little more
    >Bashing with the rolling pin helps to stop the shortbread dough from falling apart in the next step.
  • Add some flour to your rolling pin and roll out until its about 2cm thick. Cut out as many circles as you can.
    >If you'd rolled too thin, don't worry just gather the dough together and start again! Add more flour to the rolling pin, work surfaces and your hands.
    >Circle cutter:  you could use proper cookie cutters, empty tins of beans or cut shapes out of paper and just draw around them with a knife
  • Place the shapes on a baking tray lined with baking paper, a few cm apart from each other.
    >Don't worry about putting them too far away from each other if you're tight for space, they don't really expand.
  • Bake for 10mins, until the edges are just browning.
  • Remove from the oven and leave on the tray until cool.
    >WARNING: if you try to move them before they have cooled, they’ll probably crumble so resist the urge to pick one up whilst its warm!
  • Once completely cool, sandwich together with a tsp of jam or chocolate spread!
    >They might be a little soft, so don't press them together to firmly.
  • Eat!!!!!
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