Chocolate dodgers
Chocolate dodgers are a delicious take on the classic jammie dodger – but filled instead with Nutella, they’re perfect for any chocolate lover in your house.
Chocolate dodgers are a tasty version of the classic jammie dodger, made with Nutella for the chocolate lovers in your life.
With two delicious soft, buttery biscuits sandwiched with Nutella, they’re mouthwatering, yet really easy to make. Kids will love baking, and eating them!
How can kids help to make these chocolate dodgers?
This chocolate dodger recipe is really easy so it’s a great bake for kids. Simply make our really easy biscuit recipe and cut out a shape from half of them, before sandwiching them with Nutella.
Kids will be able to help measure and mix the biscuit ingredients together to make the biscuit dough, before rolling and cutting them out.
Finally, once the biscuits are baked, your kids can help to add the Nutella and assemble the choccie dodger sandwich. No step is particularly difficult so it’s a great bake for even very young children.
How do you store the chocolate dodgers?
These will keep in an air tight container for 3-5 days. If you want to keep them for longer, wrap them individually and freeze them in a freezer bag. They’ll keep in a freezer for a few months.
What other fun and easy biscuits for kids are there?
If you enjoy making these chocolate dodger biscuits, why not try one of our other easy kids’ biscuits?
Chocolate thumbprint cookies
Custard biscuits
Chocolate chip shortbread
Smarties cookies
Double chocolate chip cookies
Chocolate chip cookies
Nutella stuffed cookies
Chocolate dipped biscuits
Rolo cookies
Chocolate marshmallow cookies
Brownie cookies
Useful equipment
You might need the following baking tools/gadgets to make these chocolate dodgers.
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
Rolling pin
Cutters
Wire rack
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Ingredients
80g (1/3 cup) caster sugar
160g (2/3 cup) unsalted butter, softened
240g (2 cups) plain / all-purpose flour
2 tablespoons (approx) Nutella
How to make homemade chocolate dodgers
Preheat your oven to 180C / 170C Fan / 350F and line your 2 or three baking trays with baking or parchment paper.
Mix the butter and sugar together
Get your kids to measure out the sugar and butter and pop them in a large mixing bowl or free-standing mixer. If your butter isn’t soft (we always forget to take it out of the fridge beforehand), pop it in the microwave for a few seconds before adding to your bowl otherwise it will be too hard to mix well.
Use some wooden spoons, a hand held mixer or the k-paddle of your free-standing mixer, and beat the sugar and butter until they are well mixed together.
Make the biscuit dough
Measure the flour and add it to your mixing bowl.
Mix the flour in until it is thoroughly mixed and a dough starts to form. You could start using your spoons for this and finish off bringing it together with your hands.
Tip your mixture out on to your work surface. Knead it together until it forms a ball. Then chill it in the fridge for 15 minutes.
Make the biscuits
Sprinkle your work-surface with a little bit of flour and get your kids to help roll your dough out so it is about 3-5mm thick.
When you’re rolling it out, rotate it 90 degrees after every few rolls so that it rolls out nice and evenly and doesn’t stick to your work surface.
Or, if you’re find that it is sticking your work top or rolling pin, you can put the dough in between two sheets of baking paper to stop it sticking.
Using a round (or any shape you have chosen) cutter, cut out biscuits and pop them on your prepared baking trays. Using a smaller cutter cut out the centre of half of your biscuits. If possible, put the cut out biscuits on one tray and the full biscuits on another as they cook at slightly different rates.
Re-roll the scraps and cut out more biscuits until you’ve used all your dough. Put your trays of biscuits in the fridge to chill for 10 minutes or so.
Bake your biscuits
Pop your biscuits in the oven for around 15 minutes. They’re done when they are turning golden brown. The biscuits with cut outs will bake a little bit faster so you might need to remove them from the oven a little sooner.
Remove the biscuits from the oven and leave them to cool on the trays for a few minutes before moving them to a wire rack to cool completely.
Make the chocolate dodgers
Spoon a little (about 2 tablespoons) of Nutella, or any other chocolate spread, into a dish or pan and either warm in the microwave or on the cooker until has softened a little. This will make it a lot easier to spread on to your biscuits.
Get your kids to help you spread the chocolate on to the top of each ‘full’ biscuit with a teaspoon. Then make a sandwich by placing the ‘cut out’ biscuit on top.
Leave the biscuits to set. Serve and enjoy!
Chocolate dodgers
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Measuring cups
- measuring spoons
- Rolling pin
- cutters
- Wire rack
Ingredients
- 80 g (⅓ cup) caster sugar
- 160 g (⅔ cup) unsalted butter, softened
- 240 g (2 cups) plain / all-purpose flour
- 2 tablespoons approx Nutella
Instructions
- Preheat your oven to 180C / 170C Fan / 350F and line 2 or 3 baking trays with baking or parchment paper.
Mix the butter and sugar together
- Measure out the sugar and butter and pop them in a large mixing bowl or free-standing mixer. If your butter isn’t soft, pop it in the microwave for a few seconds before adding to your bowl otherwise it will be too hard to mix well.
- Use some wooden spoons, a hand held mixer or the k-paddle of your free-standing mixer, and beat the sugar and butter until they are well mixed together.
Make the biscuit dough
- Measure the flour and add it to your mixing bowl.
- Mix the flour in until it is thoroughly mixed and a dough starts to form. You could start using your spoons for this and finish off bringing it together with your hands.Tip your mixture out on to your work surface. Knead it together until it forms a ball. Then chill it in the fridge for 15 minutes.
Make the biscuits
- Sprinkle your work-surface with a little bit of flour and roll your dough out so it is about 3-5mm thick.When you're rolling it out, rotate it 90 degrees after every few rolls so that it rolls out nice and evenly and doesn’t stick to your work surface.
- Using a round (or any shape you have chosen) cutter, cut out biscuits and pop them on your prepared baking trays. Using a smaller cutter cut out the centre of half of your biscuits. Re-roll the scraps and cut out more biscuits until you’ve used all your dough. Put your trays of biscuits in the fridge to chill for 10 minutes or so.
Bake your biscuits
- Pop your biscuits in the oven for around 15 minutes. They’re done when they are turning golden brown. The biscuits with cut outs will bake a little bit faster so you might need to remove them from the oven a little sooner.
- Remove the biscuits from the oven and leave them to cool on the trays for a few minutes before moving them to a wire rack to cool completely.
Make the chocolate dodgers
- Spoon a little (about 2 tablespoons) of Nutella, into a dish or pan and either warm in the microwave or on the cooker until has softened a little. This will make it a lot easier to spread on to your biscuits.
- Spread the chocolate on to the top of each ‘full’ biscuit with a teaspoon. Then make a sandwich by placing the 'cut out' biscuit on top.
- Leave the biscuits to set. Serve and enjoy!
Notes
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