Vegan Jammy Dodgers
I took a trip down memory lane to create these, super crumbly and delicious jammy, JAMMY Dodgers!! The raspberry conserve just oozes from the deliciously buttery biscuits. The perfect compliment to a giant mug of black coffee.
Jammy Dodgers (Sandwiches)
- 320 g Plain flour
- 250 g plant based butter
- I used flora
- 90 g icing sugar
- Plus extra for dusting
- 2 tsp Vanilla extract
- 1/2 tsp salt
- 1/2 cup Raspberry Conserve
- Preheat oven to 160 ° C/320
- Sift icing sugar into a bowl. Add in your butter, then beat together using a wooden spoon until you have a light and fluffy mixture.
- Next add in the vanilla essence. Then gradually stir in the flour and salt.
- When the dough becomes lumpy, gather it up together to form a large dough ball. Then dived it in two and create two discs. Then wrap in grease proof paper and refrigerate for an hour or so.
- If you can store for longer than an hour this is better, because you are working with a very buttery dough. It will make handling and manipulating it easier.
- Next, remove one of the discs from the fridge and roll out until its about 1/2 cm thick.Tip* I sometimes coat my rolling pin lightly with potato starch to prevent it from becomeing too sticky. I would lightly dust surface with a mix of flour and starch when your are rolling, not to much though.
- Using your preferred shape cutter, cut out as many shapes as your dough allows. Just remember you will have to cut out a similar amount for the next batch.Pop first batch onto a baking tray and bake for about 15 minutes. Remove and allow to cool.
- Just note, I made about sixteen sandwiches in total.
Part 2 The next batch.
- Remove the second dough disc from the fridge.
- Cut out your main shape, then using a smaller cutter remove a circle from the centre of the shape. Repeat this until all the dough has been used up. *I didn't have a small circular cutter, so I used the small bottle cap off my vanilla essence.
- •Bake for 15 minutes. Allow to cool.
- Allow the shape with the hole to cool before dusting with icing. And lets get on to putting that jam into the dodger.
- Get the first batch of biscuits, which should now be cool and ready to be jammed up.
- Add a teaspoon of jam per flower. Now before you seal the deal, its time to dust the shapes with holes.Using a sieve, liberally dust icing sugar over the shapes iwth holes. Once this is done, time to get on with the sandwiches.
- Gently press the shape with the hole over the jammy one.
- Repeat this step until you have made up all your jammy dodgers.
- It's a fun recipe to make, takes a little bit of patience and finesse, but the end result is totally worth it.
- See image guide below for shaping.
Once you have made your dough and refrigerated and divied it up as per the recipe above. This is how one of the discs should look before you start to roll it out.
It’s important to take your time and roll it out carefully and don’t over handle the cookie dough as it is quite delicate. I like to dust my roller with some potato starch to prevent the dough from sticking. And it helps to lightlly dust a baking sheet too.
Another little tip is to place the cookie dough between two sheets of lightly floured grease proof paper and roll out.
Now get on with cutting out the shapes. Then pop the first batch in the oven to bake.
While the first batch is in the oven, start cutting out the shapes from the second disc and place the cutouts on a baking tray.
This is how the second batch should look before baking.
Once the first batch is cooked, place on a wire rack to cool and pop in the second batch in the oven.
Remove the second batch from the oven. Let the biscuits cool, then sprinkle over some icing sugar.
Now for the fun part. Add a teaspoon of raspberry conserve to the first batch of cookies as demonstrated below. Then pop on the flower shaped cookie lid with the hole!
Honestly, this is a real lockdown treat. Something you cannot make with your kids as they will probably wreck the dough, but you can definitely call them in to apply the jam, and squish on the lids.