Two crispy biscuits sandwiched in fruit, sweet strawberry jam, no egg, no dairy, and with only 8 ingredients, these Homemade Jammie Dodgers are perfectly sweetened (less sweet than store-bought ones) to enjoy with a cup of tea.
Prep Time30 minutesmins
Cook Time18 minutesmins
Total Time48 minutesmins
Course: Snack
Cuisine: vegan, 英式
Keyword: cookies, dairy-free, gluten-free, vegan
Servings: 8people
Author: Nora Hsu
Ingredients
1Tbspground flaxseed
112gvegan butter4oz
90ggolden caster sugara scant 1/2 cup
1/2tspvanilla extract
240gplain flourall-purpose flour* 2 cups
2Tbspground almonds
4Tbspstrawberry jam
2tspicing 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.