Wednesday 14 March 2018

Vegan Jammy Dodgers

With this recipe, no longer will you need to buy Jammie Dodgers from the "free from" section of the supermarket. This is a super easy recipe for making your own Jammy Dodgers at home, at a fraction of the cost! (Plus, these are better than any shop bought ones you could get 😉).

Vegan Jammy Dodgers

It does baffle me sometimes how certain foods and biscuits contain milk/ eggs/ other animal products. One recent 'scandal' amongst the vegan community in the UK (always feel weird saying community aha) was that the previously "accidentally vegan" Jammie Dodgers were made unsuitable due to a recipe change to include milk. Seriously, I don't understand how the recipe was improved by the addition of milk - in my opinion, and many others, they were perfectly fine before!

However, this does not matter as I have created a pretty amazing copycat recipe, which produces gorgeously crunchy and jammy biscuits. The dough is super easy to work with, and the whole recipe only needs four ingredients, plus a jam of your choosing. Making your own jammy dodgers comes with the additional bonus of being able to choose what flavour jam you fill your biscuits with - I went with strawberry rather than the traditional raspberry filling of Jammie Dodgers, but you could use blueberry, cherry, even marmalade if that takes your fancy!

Vegan Jammy Dodgers

These biscuits are essentially a jam sandwich in biscuit form, and who doesn't love a jam sandwich?! You could make a batch of these as a gift as they'd be pretty cute all wrapped up in a little box with a ribbon, or just make them for yourself! If you try this recipe I'd love to see some of your recreations, feel free to tag me on Instagram or use the #susiechef hashtag so I can find your bakes!

Vegan Jammy Dodgers
Total time: 1 Hour 15 Minutes
Yield: 10 Biscuits
  • 125g Vegan Butter
  • 60g Caster Sugar
  • 180g Plain Flour (plus extra for rolling)
  • A Few Drops Vanilla Extract
  • 1.5 Tbsp Strawberry Jam
Cooking Directions
  1. Beat together the butter and sugar, then stir in the vanilla extract.
  2. Fold in the flour a little at a time - the mixture will begin to resemble bread crumbs.
  3. Gently knead the dough in the bowl until it comes together to form a solid dough, mould this into a ball and transfer to a tupperware container and place in the fridge for 45 minutes. (Chilling the dough will make it easier to handle when cutting the shapes).
  4. Preheat your oven to 180˚c and prepare a baking tray with either greaseproof paper or non-stick silicone sheets like I use!
  5. Flour a clean surface, then roll the dough out until it's around half a centimetre thick.
  6. Cut out your dough using a 1.5inch circular cookie cutter. For half the biscuits, use a smaller cutter (I used a star shaped on) to cut a hole in the middle.
  7. Bake the biscuits for for 12 minutes, or until they are beginning to turn golden.
  8. Leave the biscuits to cool completely on a wire rack.
  9. Heat up your jam in the microwave for 30 seconds (this makes it easier to spread), then spread about 1 teaspoon of jam onto the bottom biscuit (without the hole) and top with a top biscuit (with the hole).
  10. Leave the biscuits to "set" and then enjoy!

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