Vegan Jammie Dodgers
Jammie dodgers are a childhood favourite here in the UK, and these vegan offerings will certainly not disappoint. These heavenly biscuits feature tart raspberry jam sandwiched between rich, buttery shortbread; what isn't to love?
Servings: 14
Ingredients
For the shortbread
- 250 g margarine
- 125 g caster sugar
- 1/2 tsp vanilla paste
- 450 g plain flour
- 2 tbsp cornflour
- 1/2 tsp baking powder
For the jam
- 300 g raspberries
- 300 g caster sugar
- 1 lime
Instructions
- Using a stand mixer or elective whisk, cream the margarine and sugar until light and paler in colour. Whisk in the vanilla.
- In a separate bowl mix the flour, cornflour and baking powder, then add to the creamed mixture. Continue to whisk until it forms a wet soft dough. Tip out onto the work surface and mould into a disk. Wrap in clingfilm and cool in the fridge for 1 hour.
- Next make the jam. Put a small plate in the freezer. Add the raspberries, caster sugar and 1.5 teaspoons lime juice to a saucepan and bring to a simmer over a low heat. Mash the berries with the back of a spoon. When the sugar has dissolved, increase the heat and bring the mixture to a rolling boil (the bubbles should not settle when stirred). Continue to boil for 6 minutes.
- Remove from the heat. To check the jam is ready perform the ‘wrinkle test’. Remove the plate from the freezer and add a teaspoon of jam. Return the plate to the freezer for one minute. The jam should retain it’s shape when pushed. If it doesn’t wrinkle, heat for a further minute.
- Add the jam to a sieve to remove the seeds. Then place the bowl in the fridge for a minimum of 20 minutes to cool and set.
- Remove the pastry mix from the fridge and generously flour the work surface. Half the dough and roll out to roughly a pound coin / 3mm thickness.
- Use a 7.5cm fluted cookie cutter to cut out 14 rounds, roll the remaining dough again and stamp out a further 14 rounds. Use a 2.5cm heart pastry cutter to stamp hearts into the centre of 14 biscuit. Flour the work surface as needed to prevent the pastry from sticking.
- Place the biscuits back in the fridge for another 20 minutes. Pre heat the oven to 180C/ 160c fan. Line 2 baking trays with parchment paper.
- Bake the biscuits for 14-16 minutes or until they are pale golden in colour. Leave on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
- Sprinkle icing sugar over the tops of each biscuit. Then spoon a heaped teaspoon of jam onto the base of the biscuits and spread evenly, leaving a small border around the edges. Firmly sandwich over the top biscuit and serve.