Carrot Jammy Dodgers
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5 from 1 vote

Carrot Jammy Dodgers

A vegetable twist on the classic British cookies - Carrot Jammy Dodgers
Prep Time15 mins
Cook Time12 mins
Chilling1 hr
Total Time27 mins
Course: Dessert
Cuisine: British
Servings: 12
Calories: 265kcal
Author: Kate Hackworthy | Veggie Desserts


  • 100 g 1cup carrot
  • 200 g 3/4 cup unsalted butter, at room temperature
  • 125 g 1 cup powdered icing sugar
  • 2 eggs yolks only
  • 1 teaspoon vanilla extract
  • 300 g 3 cups plain flour
  • Jam to serve (I used carrot jam, but apricot, strawberry or any other jam works well)
  • Extra powdered icing sugar for dusting


  • Peel and grate the carrot, set aside.
  • Cream the butter and icing sugar together, with an electric mixer, until light and fluffy.
  • Add the egg yolks and vanilla and mix to combine well.
  • Mix in the grated carrot and flour until it makes a soft dough.
  • Chill the dough, wrapped in clingfilm, in the fridge for at least an hour.
  • Heat the oven to 180C/350F. Line a baking tray with parchment paper.
  • Roll the dough out on a lightly floured surface to about half a centimeter thick.
  • Cut out rounds with a cutter about 8cm across. For half of the rounds, cut another, smaller shape in the middle to form a window.
  • Re-roll any trimmings and make an equal amount of plain and windowed biscuits.
  • Place the biscuits on the baking tray and bake for 10 minutes.
  • Allow the biscuits to cool on the tray.
  • Sandwich a small dollop of jam between the plain and windowed biscuits and then dust with sieved powdered icing sugar.


Calories: 265kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 135mg | Potassium: 67mg | Sugar: 10g | Vitamin A: 1850IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 1.3mg