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Two crispy biscuits sandwich with fruit, sweet strawberry jam, no egg, no dairy, and with only 8 ingredients, these Homemade Jammie Dodgers are perfect for afternoon tea time or anytime you fancy something a bit sweet!
Jammie Dodgers, a very common British biscuit, are one of the things I’ve known for a long time but don’t usually buy. One reason for that, I guess, is that I make biscuits/cookies ALL THE TIME it just feels a bit weird of getting more of them from the stores.
And that’s when the idea of making Jammie Dodgers myself come around. Also because I have a jar of strawberry jam that tastes really good I want to use them up soon before it goes bad (constant real-life problem, isn’t it).
Also, I want to make a slightly healthier version, with less butter and sugar basically. So here we are!
What’s special about these Homemade Jammie Dodgers?
- Made with less sugar and vegan butter = not sickly sweet & healthier
- Vegan, no animal products (I know store-bought ones are vegan as well)
- Crispy, crunchy, with a mild buttery flavour together with tangy strawberry jam
Ingredients You Need
It’s a really simple recipe as well. You only need 8 ingredients to make these Homemade Jammie Dodgers!
- Ground flaxseed
- Vegan butter
- Golden caster sugar
- Vanilla extract
- Plain flour, all-purpose flour
- Ground almonds
- Strawberry jam
- Icing sugar
How to Make Homemade Jammie Dodgers
- Mix ground flaxseed with 3 tablespoons of water in a small bowl. Set it aside.
- Whisk vegan butter and sugar together until fluffy and light.
- Add vanilla extract and the flaxseed mixture. Whisk to combine.
- Then add flour and ground almonds. Use a fork to combine all ingredients together to form a flat dough.
- Wrap the dough in cling film. Put it into the fridge for 20-30 minutes.
- Preheat the oven to 175°C/350°F. Line a baking sheet with a baking mat.
- Take out the dough from the fridge and unwrap it. Put it between 2 big pieces of baking paper.
- Use a rolling pin to roll out the dough about 1.2 cm (1/2 inch) thick. Use a cookie cutter to cut out the biscuits. Use a cap of a bottle to cut out a hole in the middle of half of the biscuits. (see photos)
- Re-assemble the dough and roll it out again to make the most of the dough.
- Place the cookies on the baking sheet, evenly space.
- Bake them in the oven at 175°C/350°F for 18-20 minutes.
- Transfer the baking sheet onto a wire rack to let the biscuits cool down completely.
- Sandwich about 1/2 teaspoon of strawberry jam between 1 whole biscuit and 1 hollow-out biscuit. Repeat to finish all.
- Dust the Jammie Dodgers with some icing sugar. And then enjoy!
How to Store Homemade Jammie Dodgers
Store these Jammie Dodgers in an air-tight container at room temperature. They should be able to last for 1-2 weeks. Recommend finishing them soon if you live in a warm country.
Questions You Might Have
I don’t have vegan butter, can I use anything else?
I’d say maybe a vegan butter spread can do as well. But it’s best to use vegan butter for the best texture and result and general.
Can I use gluten-free flour in place of plain flour?
Yes, I’ve used gluten-free plain flour in this recipe with success. So I’d say that use the one that worked for you before.
What kind of sugar can I use?
I’d say golden caster sugar or raw sugar is the best option here. Just double-check if the sugar is vegan because some of them got processed with bone char.
Final Words
These Homemade Jammie Dodgers are not as sweet as store-bought ones and they are also crunchier. I like to enjoy them with a cup of warm tea and it’d be one of the best afternoon snack times.
I hope you enjoy these vegan Jammie Dodgers as much as I do! If you got any questions or thoughts, feel free to leave a comment down below. Happy baking! – Nora
More Vegan Recipes:
- Rhubarb & Strawberry Crumble (Vegan, Gluten-free)
- Easy Vegan Orange Chocolate Pancakes (Gluten-free)
- Melt-in-Your-Mouth Vegan Peanut Butter Cookies (Gluten-free)
Homemade Jammie Dodgers (Vegan)
Ingredients
- 1 Tbsp ground flaxseed
- 112 g vegan butter, 4oz
- 90 g golden caster sugar, a scant 1/2 cup
- 1/2 tsp vanilla extract
- 240 g plain flour, all-purpose flour* 2 cups
- 2 Tbsp ground almonds
- 4 Tbsp strawberry jam
- 2 tsp icing sugar, (powdered sugar) for dusting
Instructions
- Mix ground flaxseed with 3 tablespoons of water in a small bowl. Set it aside for later.
- To a mixing bowl, add vegan butter and sugar. Use a whisk to whip them together until the mixture looks a bit fluffy and light.
- Add vanilla extract and the ground flaxseed mixture. Whisk to combine.
- Then add flour and ground almonds. Use a fork to combine all ingredients together to form a flat dough.
- Wrap the dough in cling film. Put it into the fridge for 20-30 minutes.
- Preheat the oven to 175°C/350°F. Line a baking sheet with a baking mat or baking paper.
- Take out the dough from the fridge and unwrap the dough. Put it between 2 big pieces of baking paper.
- Use a rolling pin to roll out the dough about 1.2 cm (1/2 inch) thick. Use a cookie cutter to cut out the cookie shape. Use a cap of a bottle or other similar shape item to cut out a hole in the middle of half of the cookies (for the top part).
- Re-assemble the dough and roll it out again to make the most of the dough.
- Place the cookies on the baking sheet, evenly space.
- Bake them in the oven at 175°C/350°F for 18-20 minutes until the cookies are firm to the touch.
- Transfer the baking sheet onto a wire rack to let the Jammie Dodgers biscuits cool down completely.
- Once the biscuits are cooled, sandwich about 1/2 teaspoon of strawberry jam between 1 whole biscuit and 1 hollow-out biscuit. Repeat to finish all the biscuits.
- Dust the Jammie Dodgers with some icing sugar. And then time to enjoy!
Notes
- *Flour: I’m using this store-bought gluten-free plain flour for the Jammie Dodgers in this post. You can just use regular plain flour or 1-1 gluten-free baking flour as well. Storage:
- Storage: Store these Jammie Dodgers in an air-tight container at room temperature. They should be able to last for 1-2 weeks. Recommend finishing them soon if you live in a warm country.
