A firm favourite for us Brits, jammie dodgers that vegans can have!
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We all love playing the biscuit game - rank your top 5 biscuits in order - and for me jammie dodgers is number 1. I love anything jam filled and the soft crumbly biscuit that once dunked in a cup of tea (a must) is incredible and oh so moreish. If you haven't eaten the entire pack before then you haven't lived! I haven't done that in a while btw but I did once in my college days and it was the best day ever haha.
What's your favourite biscuit? Is a jammie dodger up there? Us vegans can't eat them annoyingly, but never fear, I've created some that are just as tasty! You could add whatever flavour jam you like and get creative with different shapes too! This is just the start of my British biscuit collection; I'm on the journey to making all of our favourite biscuits so stay tuned :)
Check out my other recipes for more inspiration!
Lemon Sandwich Biscuits
Double Chocolate Cookies
Carrot Cake Cookies
Recipe:
Prep: 10 minutes + 45 minutes chilling timeCook: 12 minutes
Serves: About 14 biscuits
Ingredients
Biscuits190g Vegan butter
90g Caster sugar
270g Plain flour
1tsp Vanilla extract
Filling
50g Raspberry jam
Method
✿Using an electric mixer beat together the butter and sugar until smooth and creamy then mix in then vanilla.
✿Fold in the flour gradually and the mixture will start to resemble bread crumbs. Using your hands gently knead the dough together to form a dough and then mould into a ball and place in a tupperware in the fridge for 45 minutes to chill.
✿Line a couple of baking trays with baking paper then remove the dough and flour a surface and rolling pin. Preheat the oven to 180℃ after about 5 minutes.
✿Roll the dough out to about ½ cm thick. Using a cookie cutter that is about 4cm wide, cut circles out of the dough and for half of the circles cut out smaller holes in the middle - I used a heart shaped cutter but any shape would work! You can save some of the small hearts and bake those too like I did.
✿Place the circles onto the prepared baking trays and bake in the oven for 12 minutes rotating half way to ensure an even bake. They will be slightly golden on the surface.
✿Leave to cool on a baking tray completely before adding the filling.
✿Fold in the flour gradually and the mixture will start to resemble bread crumbs. Using your hands gently knead the dough together to form a dough and then mould into a ball and place in a tupperware in the fridge for 45 minutes to chill.
✿Line a couple of baking trays with baking paper then remove the dough and flour a surface and rolling pin. Preheat the oven to 180℃ after about 5 minutes.
✿Roll the dough out to about ½ cm thick. Using a cookie cutter that is about 4cm wide, cut circles out of the dough and for half of the circles cut out smaller holes in the middle - I used a heart shaped cutter but any shape would work! You can save some of the small hearts and bake those too like I did.
✿Place the circles onto the prepared baking trays and bake in the oven for 12 minutes rotating half way to ensure an even bake. They will be slightly golden on the surface.
✿Leave to cool on a baking tray completely before adding the filling.
✿Once cooled, spoon about ½tsp of jam onto the bottom of a whole biscuit, then top with one of the cut-out biscuits so that the jam pops through a little.
Store them in an airtight container to keep them fresh. I like mine dunked in tea. Enjoy!
Christina
xx
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