I used my pumpkin spiced biscuit recipe for the main biscuit base, but minus all the spices as I want mine a simple vanilla. I did use ready made raspberry jam as I wanted a seedless option, but if you're a dab hand at making your own jam then I thought they'd make these even more scummy (and the perfect gift too!).
Ingredients (Makes 8) -
225g Vegan Margarine
120g Golden Caster Sugar
180g Plain Flour
2 Tsp Vanilla Extract
Jam for the filling.
Pre-heat the oven to 170 degrees.
Firstly, I put the vegan margarine and golden caster sugar in a bowl and cream until smooth.
Add 2tsp vanilla extract.
Slowly mix the plain flour into the mixture and stir until firm. Tip the dough out onto a flat surface sprinkled with flour to stop from sticking. Use your rolling pin to roll out your dough until 5mm thick. Use your cookie cutter to make 8 shapes.
With half the biscuits that you have cut with the cookie cutter, make a second hole inside using a smaller cookie cutter.
On a baking tray lined with parchment paper, move the biscuits onto the tray carefully. Place in oven for 12-15 minutes or until lightly brown.
Remove from the oven and place on a cooling rack. Once cooled, this is when the assembling starts! Just spoon your jam (I use 1/2tsp) onto a biscuit without a second hole in and place one of the biscuits with a hole in on top. Press down gently and let sit before serving.
Did you enjoy this Jammie Dodger recipe? Will you be making them at home?