Paul Hollywood’s Shortbread Whisky Dodgers Recipe!

Hi there!

Today I want to share a recipe with you that is going to be a real favourite with friends and family, especially over the coming festive season.

These are sort of based on the idea of ” Jammie Dodgers” which are two pieces of shortbread, one with a heart shaped hole in the top, sandwiched together with raspberry jam.

The idea sounds delicious but if I’m honest, Jammie Dodgers come out of a packet so they really aren’t as nice as they sound.

They have a very small amount of jam filling and the shortbread, well it’s Ok but let’s just say it’s a little different to what you might think shortbread is supposed to be.

All in all, yes, I’m evil for insulting a British classic but I’m just not that keen on them!
My husband will be locking me out later.

These biscuits aren’t a replacement for the Jammie Dodger though, so don’t burn me at the stake quite yet biscuit fans.

This biscuit is an extremely crumbly type of shortbread unlike the more soft and giving type on the real thing but these do have hidden talents that I’m afraid the dodger doesn’t.


Yes, these crumbly moreish morsels are filled with a mixture of white chocolate, cream and whisky.

Now you know why they will be a seasonal favourite!

If you want to make these for the kids or just don’t drink alcohol you can always use a fruit jam or just leave out the whisky.
Since the whisky isn’t cooked for any amount of time it will be quite strong and have it’s full alcohol content though of course, if you omit it you’ll be missing out on the best part!

If you can’t afford straight whisky a blend is fine to use, again this won’t be cooked so just don’t buy something too hideous to drink and you’ll be good to go!

Paul Hollywood's Shortbread Whisky Dodgers Tops

As for the biscuits there are a couple of things to be aware of that I learned while making these.

The first piece of advice I will give you is, pick a very distinct shape or shapes for your shortbread.

Don’t pick a cutter that is ornate with detail because the biscuit will rise and you will lose it all.
Also, pick a cutter that is big enough because if your design is small, again the biscuit will puff up and could fill in the hole you made!
Think of the design being smaller on all sides when you choose.

My second piece of advice is persevere with the dough.
This dough is mega crumbly, and will need a bit of work to turn into tasty biscuits.
Try to work it enough so it stays together but not enough that it starts sticking.
If that happens, roll it up and place it back in the fridge until it’s firm and try again.

Don’t go too mad on the filling, I know I did, yummy sticky sticky mess!

This recipe is from Paul Hollywood’s gorgeous book, Pies and Puds which I highly recommend though as usual it is not a straight copy as I will write out the instructions in a different order or with more clarity to make it easier to get the best results possible.

Paul Hollywood's Shortbread Whisky Dodgers

Paul Hollywood’s Shortbread Whisky Dodgers
Makes 12


For the filling
200g white chocolate, in pieces
100ml double or whipping cream
1 1/2 tablespoons Whisky

For the biscuits
225g unsalted butter, softened
100g caster sugar, plus extra for dusting
225g plain flour
100g fine semolina


Start with the filling.

Put the white chocolate and cream in a heatproof bowl over a simmering saucepan of water, making sure the water doesn’t touch the bowl.

Stir until the mixture is completely melted and combined then take off the heat.

Add in the whisky and leave to cool.

When cool, cover the bowl with cling film and place in the fridge for 3 hours or longer if possible, until firm.

For the biscuits beat the butter and sugar together until they are lighter in colour and fluffy looking.

Combine the plain flour and semolina into the butter mix.

Mix together until large lumps start to appear then get your hands in the bowl and use them to bring the mix together until it’s a smooth dough.

Turn the dough out onto a piece of cling film and wrap, chill for 1 hour.

Next heat the oven to 170oc and line two large baking trays with greaseproof paper.

Place the dough on a floured surface and roll out until workable, it will be very crumbly at first.

Roll it out until 3 mm thick and using a 3″ (7.5cm) round cookie cutter cut out 24 rounds of dough.

Place 12 on a baking tray and with the remaining 12 cut out shapes in the middle of each using a smaller, shaped cookie cutter or cutters of your choice.

Remove the middle pieces of dough carefully and transfer each biscuit to the tray.

Use the leftover dough to roll out and make more biscuits is possible.

Bake all the biscuits for 10-15 minutes or until starting to get golden brown on the edges.

Transfer the bottom biscuits to a cooling rack and dust the top biscuits with caster sugar before also transferring to a cooling rack.

Leave to cool and firm, an hour or so.

Assemble by spooning some filling on to a bottom biscuit, leaving space around the edge, then carefully pushing a top piece on to it.

These will lose their crispness so assemble when ready to eat!

Paul Hollywood's Shortbread Whisky Dodgers Bottoms

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