Almond Cream and Raspberry Shortbread Sandwiches (Jammie Dodgers). Great recipe for Almond Cream and Raspberry Shortbread Sandwiches (Jammie Dodgers). Swirl to neaten, creating a slight dip in the centre, then gently spoon on some jam into the dip (about a teaspoon's worth) and top with a stamped round. For those in the United States, a Jammie Dodger is one of England's favorite biscuit (cookie). It's a shortbread sandwich cookie filled with a splat of raspberry jam, and a heart-shaped center. These cookies are named after The Beano comic character, Roger the Dodger who is always getting into sticky jams.

Jammie Dodgers are two shortbread biscuits sandwiched together usually with raspberry or strawberry jam, or your favourite fruit preserve or curd. I adapted my recipe for Melting Moments to bring you this version of Jammie Dodgers filled with Apricot preserve. Almond shortbread recipe adapted from The Perfect Cookie by America's Test Kitchen, via Simple by Cindy. You can have Almond Cream and Raspberry Shortbread Sandwiches (Jammie Dodgers) using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Almond Cream and Raspberry Shortbread Sandwiches (Jammie Dodgers)

Prepare 110 g of unsalted butter, softened.
It's 55 g of caster sugar, plus extra to sprinkle.
You need 165 g of plain flour, plus extra for dusting.
You need of For the almond cream:.
It's 250 g of marzipan.
Prepare 125 g of butter, softened.
It's 100 g of seedless raspberry jam.

Click here for a printable PDF of the recipe. You can make the dough with any nice shortbread cookie recipe, but I especially like my Jammie Dodgers dough made with butter for flavor and a bit of heavy whipping cream for smoothness and easy of handling. I also like to spice mine up a bit. While simple shortbread or vanilla-scented doughs are perfectly lovely, it's nice to mix things up.

Almond Cream and Raspberry Shortbread Sandwiches (Jammie Dodgers) step by step

For the almond cream filling, grate the marzipan into a food processor, then add the butter with a pinch of salt. Whizz until quite smooth, combined and pale. Transfer to a bowl, cover with cling film and chill for 1-2 hours until firm..
For the shortbread whizz together the butter and sugar until fluffy (quite tricky with such minute amounts), add the flour (I used 150g flour and 15g ground rice by the way, adds crunch to cookies) and pulse until just forming a dough. Preheat the oven to 150°C/Gas 3½..
Roll the dough out very thinly, cut in rounds with a biscuit cutter and transfer to a baking sheet lined with baking parchment. The recipe says cut into 30 rounds, but there's nowhere near enough dough for that! I got 14..
Use a piping bag nozzle or similar little round shape to cut holes in the middle of half the biscuit rounds. Bake in the oven for 15 minutes until crisp and golden. Cool completely on a wire tray..
When the cookies are cold spread about a teaspoon of almond cream on a bottom half and make a little indent in the middle. Add about half a teaspoon of jam..
Add a top half and press down gently so that the jam comes up slightly through the hole. Dust with icing sugar and then decide who is going to get one of the 7 cookies, unless you've doubled up!.

Grease two baking trays and line with parchment. Cream the butter and sugar together in a bowl until pale and fluffy. The generous amount of almonds in the dough doesn't just flavor the cookies; it also tenderizes them for a rich melt-in-the-mouth te. Jammie Dodgers are a popular British biscuit, made from shortbread with a raspberry or strawberry flavoured jam filling. They are currently produced by Burton's Biscuit Company at its factory in Llantarnam.