Jammy dodger flowers

Jammy Dodger Flowers are a charming and fun twist on the classic British biscuit — buttery shortbread-style cookies sandwiched with jam and shaped like adorable flowers. They’re perfect for afternoon tea, holidays, or gifting!

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🌸 Jammy Dodger Flowers

Prep Time: 25 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes
Total Time: ~1 hour 15 minutes
Servings: ~20 sandwich cookies

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📝 Ingredients:

• 1 cup (225g) unsalted butter, softened
• 2/3 cup (80g) powdered sugar
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt
• ~1/2 cup raspberry or strawberry jam (seedless preferred)
• Optional: powdered sugar for dusting

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🌼 Instructions:

1. Make the dough:
   In a large bowl, cream together butter and powdered sugar until fluffy. Mix in vanilla.
   Gradually add flour and salt until a soft dough forms. Flatten into a disk, wrap, and chill for 30 minutes.
2. Roll & cut:
   Preheat oven to 350°F (175°C). On a floured surface, roll dough to ~1/8 inch thick.
   Cut out flower shapes using a cookie cutter. Use a smaller cutter (like a heart or circle) to cut a center from half of the cookies (these will be the tops).
3. Bake:
   Place cookies on a parchment-lined baking sheet. Bake for 10–12 minutes, or until edges are lightly golden. Cool completely.
4. Assemble:
   Spread ~1 tsp of jam onto the flat side of each whole cookie. Top with a cut-out cookie and press gently.
5. Dust & serve:
   Dust tops with powdered sugar for a pretty finish.

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✅ Tips:

• Chill your dough again if it gets too soft while cutting.
• For clean cut-outs, dip your cutters in flour between uses.
• Swap in lemon curd or apricot jam for variation.

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🧊 Storage:

• Store in an airtight container at room temp for up to 5 days.
• Best texture is within the first 2–3 days (after that, they soften slightly).

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