Oat Jammy Dodgers

Name: Oat Jammy Dodgers
Yield: 6-10 cookies
Cuisine: Oats

Buttery oat biscuits with a heart of raspberry jam, baked to golden perfection for a traditional, crowd-pleasing treat.

Cooking Time 12-15 minutes

Skill Level Medium

Serves 6-10 cookies

Preparation Time 30 minutes

160g unsalted butter, at room temperature

65g granulated sugar

1 egg

1 tsp vanilla extract

95g plain white flour

Pinch salt

6 tsp raspberry jam

Organic Oats

Mix your softened butter and sugar together with an electric hand whisk until light and fluffy.
Add your vanilla and egg, whisking well to combine.
Add your flours and salt to the butter and mix with a spatula until fully combined.
Lightly flour your hands, and roll the dough together into a ball then cover in clingfilm and refrigerate for at least 30 minutes – the dough needs this time to firm up so it can be rolled out and cut easily.
Preheat your oven to 170°C.
Once your dough is cooled, roll it out on a floured surface until it’s 1/2cm thick, then cut out 12 circular shapes with a cookie cutter.
Using a small, heart shaped cookie cutter, cut hearts out of the centres of 6 of the circular cookies, or do this by hand with a small knife.
Lay all your cookies out on lined baking trays, baking for around 12-15 minutes or until golden brown.
Remove from the oven and leave to cool completely, then add 1 tsp of raspberry jam to each cookie with no hole and place the cookies with heart holes on the top of each one.

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