Raspberry Jammy Dodger with Almond

Summer is upon us (despite the rain and the colder temperature) and this biscuit is a great company for the afternoon tea in the garden.


  • 170g Butter at room temperature
  • 115g Golden Caster Sugar (vanilla infused)
  • 170g Plain FlourRaspberry Jammy Dodger with Almond
  • 170g Ground Almond + smaller flakes for topping
  • Grated rind of a Lemon
  • 1 Egg White
  • Salt
  • 180g Raspberry Jam
  • 1tbsp Lemon Juice

For this recipe I used my vanilla infused golden caster sugar, which I store in an airtight container. To make it, cut a vanilla in half. Fill the jar to the third and stick the cut vanilla in upright position. Fill the jar with the rest of the sugar. Close the lid and shake it a bit. With time, it will flavour the sugar and you never go back to use an ordinary one again. 🙂

For the biscuit base, cream the butter, caster sugar and the lemon grind with an electric mixer until it’s light and fluffy. Add the flour and ground almonds and mix it well until combined.

Cover with cling film and chill it for an hour.

Roll out the mixture to a thickness of 3mm on a slightly floured surface. I also dust the top of it, because it tends to stick to my rolling pin. Cut it out with a 6cm fluted pastry cutter or as big or small as you want. 🙂 Stamp out the middle of every other biscuit with smaller ( in my case 2cm) cutter or you can use a piping nozzle.
Place the rings on a baking tray.

Whisk the egg white with a pinch of salt and brush the top of the rings. Sprinkle over the almond flakes and bake it in a 170°C oven for 12-15 minutes. Let them cool.
Meanwhile melt the jam with the lemon juice in a sauce pan until it comes to simmer. This will help to set and thicken slightly the jam.
Spread the jam over the biscuit circles and make a sandwich together with the rings.

If you store it in an airtight container it will last for weeks. But I never had to worry about that.

Recipe based on Martha Day - Baking
  • Kesi says:

    I have to say this was spot on, one of the best cookies I had this year,however I need to test it min 10 times to verify :-).

    Big danke Kabi

  • Louise says:

    What a lovely recipe, Kabi. Just perfect for a rainy day tea.

    Thank you so much for sharing…

    P.S. I’m delighted to have found your blog. Bookmarked!

Leave a Comment