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Peanut Butter Jammie Dodgers Recipe


Veg  CD  CBF Britain 30mins

A British twist on the all American peanut butter and jelly sandwich. Delightful crisp peanut butter biscuits sandwiched with jam to create a sweet chewy centre.


Makes 8 x 7.5cm/3-inch sandwiched biscuits

Prep & Cook Time:

 30 mins

Recipe Tags:  Cold Vegetarian  Nuts  Fruit Biscuits  Cookies Teatime  Baked Fayre  British



100g/4oz Butter, softened
50g/2oz Crunchy Peanut Butter
100g/4oz Soft Brown Sugar
150g/+5oz Plain Flour
About 3 tbsp Jam  


NB:  The ingredients can easily be doubled or trebled to make a larger batch. Alternatively, the biscuits can be made smaller.




1.  Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease 2 baking trays. In a bowl, cream together the peanut butter, butter and sugar until well blended then add the flour and mix thoroughly.
2. Divide the mixture into 2, roll each piece on a lightly floured surface into a cylinder shape about 10cm/4 inches long. Use a large sharp knife to cut each roll into 8 slices.


3. Cut a small hole in the centre of 8 of the biscuits using a mini cutter or a small sharp knife. Don't attempt to roll the dough out.
4. Space the biscuits well apart on the prepared baking trays, pressing them down lightly to make them slightly larger and bake for 10 to 13 minutes. They won't spread a lot during baking.

5. Remove from the oven, they will still be soft, then place some jam on the top of the biscuits without holes but do not try to spread it, and allow to cool on the baking trays for 5 minutes. 


6. After 5 minutes they should have started to firm up. Carefully place the holed biscuits on top of the ones with the jam then transfer to a wire rack to completely cool and harden.

End of instructions



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Tips, Options and Substitutions


Use a fish slice or spatula to transfer the cooked biscuits to the wire rack

Use crunchy peanut butter

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon or electric mixer

Baking trays

Large knife

Mini cutter or small knife

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