My Rose & Rhubarb Jammy Dodger Recipe

My Rose & Rhubarb Jammy Dodger Recipe

I was thinking about ways to use my homemade (and home grown!) jam when I came across a wonderful lavender shortbread recipe. I had the idea to adapt it into a rhubarb and rose jammy dodger recipe, which turned out to be an excellent idea. I’ve now made this recipe twice and it’s super easy and the results are equal parts adorable and delicious! The recipe makes a fairly small batch, so you may want to double up if you’re making the jammy dodgers for a large group of people.





1 tsp Dried Rose Petals

1 tbsp Rose Water

55g Caster Sugar

40g Long Grain Rice

115g Unsalted Butter, Softened 

1 Pinch Fine Sea Salt

130g Plain Flour

1 tbsp Demerara Sugar

A jar of rhubarb jam (homemade is best if possible!)







Blitz 25g of the caster sugar and the rose petals in a food processor or thermomix and set aside.

Blitz the uncooked rice until it forms a powder, then add to the rose sugar.

Mix the rest of the caster sugar with the butter and salt in a mixing bowl (you can use a freestanding mixer or do this by hand!) until the ingredients are combined.

Add the flour to the mix, along with the rose sugar and mix until combined.

Place your dough in a bowl and leave it to chill in the fridge for at least 15 minutes.

Preheat your oven to 150C.

Roll out your dough on your worktop (sprinkled with a little flour), then use a cookie cutter to cut out rounds from your dough.

Use a small heart shaped cutter to cut out the centre of half of your rounds (optional!).

Place your shortbreads on a lined baking tray and bake for 30 minutes.

Allow your shortbreads to cool on a cooling rack, and then spread a dollop of jam over half of the rounds (the ones without the cut-outs), sandwiching the jam with your heart cut-out rounds.

Enjoy your delicious treats!!




Feeling inspired to do more baking? Why not try my courgette, pistachio & lime cake recipe! 

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