Winter: Sablés aux Confiture Recipe (Jammy Dodgers)

Winter! Time for tea and cookies and warmth. And what biscuit is more British than Jammy Dodgers or, as they’re originally called, Sablés aux Confiture?

To the kitchen!

Page 84 and 85. No food, on this intro card, sad.

Sablès aux Confitures (aka Jammy Dodgers)

Crisp, sweet biscuits with a jam center, by Mark Flanagan in "Royal Teas"


  • 1 egg yolk free range
  • 100 grams unrefined caster sugar
  • 200 grams unsalted butter softened
  • 250 grams plain flour
  • 150 grams seedless raspberry jam
  • icing sugar for dusting


  1. Preheat oven to 160 C.

  2. Beat butter and sugar until light and fluffy. Slowly mix in the egg yolk before folding through the flour. Wrap biscuit paste in cling film and rest in the fridge until firm.

  3. Place firm paste on a floured surface and roll out to a thickness of 3/4 mm. Return to the fridge on a tray lined with baking paper to firm for another 30 minutes before cutting.

  4. This is a sticky paste and will require patience and a cool working area to work in.

  5. Using a 5 cm cutter, cut as many biscuits as possible and place them on a baking tray lined with baking paper. The biscuits shouldn't spread out so you can place them close together. Return to the fridge before carefully cutting out the centers for half of the biscuits with a 3 cm cutter.

  6. Bake for 12 minutes or until they turn a light sandy color.

Assembly as per "Royal Teas"

  1. Spoon raspberry jam into a piping bag and snip off the tip of the bag just enough to allow the jam to flow freely. Pipe a circle of jam on each biscuit base, leaving an edge of about 0.5 cm. Next flood the center of the jam circle with the jam. Then take the tops of your biscuits, dust them with icing sugar and carefully place each one on to a jam-covered base.

Assembly as per Sara A.

  1. Spoon raspberry jam onto a biscuit base, then place a top biscuit on to it. Eat.

This recipe showed me why seasonal recipes should be made in the proper seasons: this dough was a mess for me. The recipe warns you it’s a sticky “paste” that requires patience and a cool area to work but since I’ve made my fair share of sugar cookies I thought I was fine.

I was not.

This paste was sticky to the point of being unworkable. I had to freeze it at one point, that’s how bad things were. Since I followed the recipe to a T. I think the heat is to blame here; the temperature in my kitchen was in the low to mid 20’s, which I’m sure is higher than the kitchen at Buckingham Palace.

The only reason I was able to finally make these work was by leaving the cut biscuits in the fridge overnight and then shove them in the fully warm oven.

I won’t be making these in the summer again.

My assembly process (I couldn’t even take pictures of my baking process due to meltingness):

sables au confiture jammy dodgers
Also I made them heart shaped because it makes for a cuter cookie.

The “Royal Teas” Sablés aux Confiture (they’re the little right corner biscuits):

My heart shaped Sablés aux Confiture:

sables au confiture jammy dodgers

I went a little creative with the fillings. Apple on top, blueberry on bottom right, traditional raspberry on bottom left. (British people, I’m sorry! But they were really good!)

These Jammy Dodgers were crunchy and delicious, but honestly, the work that was put into the sticky dough wasn’t worth it. I have crunchy sugar cookie recipes that can be made in every season for a fraction of the work and stress and fridge time, so next time I want to make Jammy Dodgers, I’ll just scoop some jam in the middle my normal sugar cookies and call it a day.

Tomorrow, my final review of Royal Teas!


Sara A.


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