Deck-of-card dodgers

Make these fabulous deck-of-card jammy dodgers for a kids party. Inspired by the book Alice in Wonderland, they’re also perfect for celebrating World Book Day

  • Prep:15 mins
    Cook:12 mins
    plus chilling and cooling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 549
  • fat 23g
  • saturates 14g
  • carbs 77g
  • sugars 0g
  • fibre 3g
  • protein 7g
  • salt 0.1g


  • 350g plain flour, plus extra for dusting
  • 150g cold unsalted butter, cut into small cubes
  • 90g icing sugar, sieved
  • 2 egg yolks (freeze the whites to use in another recipe)
  • 75g seedless blackcurrant jam
  • 75g seedless raspberry or strawberry jam


  1. Tip the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the sugar and blitz again to combine. Add the egg yolks and 1 tsp cold water, and blitz to form a dough. If it’s too dry, add ½ tsp water. Tip the dough onto a clean surface, shape into a disc, then wrap and chill for 20 mins. Will keep chilled for a day.

  2. Roll the chilled dough out on a lightly floured surface to a large square about ½cm thick. Stamp out 16-20 rectangles using a 6 x 9cm cookie cutter, or cut out using a sharp knife. Stamp or cut out the card deck shapes from the middles of half the rectangles using club, diamond, spade and heart cutters, or a knife. Transfer to two baking trays lined with baking parchment, then chill for 20 mins.

  3. Heat the oven to 200C/180C fan/ gas 6. Put the blackcurrant jam in one bowl and the raspberry or strawberry in another. Stir both to loosen. Bake the biscuits for 10-12 mins until lightly golden, turning halfway through if needed. Cool completely on the trays.

  4. Sandwich the plain biscuits with a card-deck biscuit using the jam – sandwich with blackcurrant for clubs and spades, and raspberry or strawberry for hearts and diamonds. The baked cut-out shapes can be enjoyed as a snack or served alongside the sandwich biscuits. Will keep in an airtight container for up to three days.

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