Caramel Dodgers – Sandwich Cookies

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Instead of a Jammy Dodger why not try a caramel version.  Perfection in just a couple of bites. 

Here in the UK we have a biscuit, known as Jammy Dodgers, which are some jam sandwiched between two biscuits, with a hole in the middle of the top one.  I thought it might be a nice idea to try a similar thing, but with caramel.

For my biscuits I wanted a shortbread that would crumble and melt in the mouth when eaten, to compliment the sweet and chewy softness of the caramel.  So I came up with a very simple recipe that works very well indeed.  The caramel thickens as it cools so that it can be spooned onto the biscuits but will set firmer, holding the biscuits together as it becomes comepletely cooled.

Although the recipe below makes more than enough caramel for filling the biscuits the extra can be used with some ice-cream or something similar as a dessert.

As I was making mine I decided to use a little jam too, just to make a variant.  So in the recipe below I will include the process I used for the jam too, in case people want to try it with jam instead of caramel.

My biscuits turned out very well indeed.  They did taste so good and the texture was exactly what I was hoping for.

If you like caramel I have a number of recipes which use it.  For instance, here is a very nice dessert Banoffee Pie

Caramel Dodgers – Sandwich Cookies
Caramel Dodgers – Sandwich Cookies – Video

For the biscuits/cookies:

  • 227g(2sticks) cold butter
  • 300g(2 cups, based on scooping packed flour into a 250ml cup) plain flour
  • 75g(1/2 cup + 1 1/2 tbsp) icing sugar

For the caramel filling:

  • 100g (1/2 cup) caster sugar
  • 80ml(1/3 cup) double cream
  • 30g(slightly over 2 tbsp)butter
  • 1/2 tsp vanilla extract
  • pinch of salt

For a jam filling(as an alternative):

  • 50g(3 tbsp) jam of choice, boiled for a couple of minutes to make it more sticky


  1. Place the icing sugar and plain flour into the bowl of a processor and blitz for a few seconds to mix together.
  2. Add the butter and process until the mixture begins to clump together(you can rub the butter into the flour/sugar to achieve the same thing).
  3. Tip the mixture out onto a work surface and squeeze in your hands to form a dough.
  4. Shape the dough into a disc and wrap in plastic wrap. Then chill it in the fridge for at least an hour.
  5. Place the dough onto a lightly floured surface(I divided my dough in two just for ease) and roll out to a thickness of 5mm(1/4 inch)
  6. Using a scalloped 7cm(2 1/2 inch) cookie cutter cut out the shapes and place on  parchment lined baking trays, leaving a gap between each.
  7. Use something like a bottle top to cut out a disc from the centre of half the cookies.
  8. Place the trays in the fridge to chill as the oven preheats to 180C/160C Fan/350F.
  9. Bake the cookies in the oven for 10 minutes, until they just begin to colour very slightly.
  10. Remove the cookies from the oven and leave for a few minutes before transferring to a wire rack to cool completely.
  11. Place the sugar into a saucepan and place on a medium heat to allow it to melt.  Do not stir the sugar during the melting stage.  You can give the pan a shake from time to time.
  12. When the sugar has melted and is just starting to boil begin to add the cream, in three or four additions, into the sugar, whisking all the while.
  13. When all the cream as been whisked into the sugar allow it to boil, still whisking, for a couple of minutes.
  14. Take the pan off the heat and add the butter, whisking until it is melted and incorporated.
  15. Add the vanilla and salt and whisk again.
  16. Transfer the caramel to a bowl and allow it to cool.
  17. When the caramel is cooled but still soft enough that it will slowly drip from a spoon, place a little onto each cookie that doesn’t have a hole in the middle. I used about 1/2 teaspoon, but it is a matter of preference.
  18. Gently spread the caramel a little, but not all the way to the edge, leaving a small mound in the middle.
  19. Gently place a cookie that has a hole in the middle onto the caramel and press gently so that caramel fills the hole, but doesn’t come above the top.
  20. Leave the cookies until the caramel has firmed up and holds the biscuits in place.
  21. If using jam as a variant simply spoon a little of that on instead of the caramel, and follow the same process.

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