Jammy dodgers
GLUTEN FREE II SOY FREE II DAIRY FREE II SESAME FREE II VEGAN
Yummy nostalgic jammie dodger biscuits sandwiches together with strawberry chia jam. For those of you that live in the UK these biccies are extremely popular. I wanted to create a healthy version ready for valentines day!
I also love to create delicious alternatives for people who suffer with intolerances and allergies so you don’t have to miss out on your favourite foods. I think these are super cute for work lunch boxes and for the kids too as they look so adorable.
Feel free to substitute the homemade chai jam for a sugar free healthier variety if you don’t want to make your own, however the jam is really easy to make and can be made ahead of time. I would use any left over jam in baking or with coconut yoghurt for breakfast.
NB - make this vegan by swapping the honey for agave. If you have an allergy to sesame please check that nuts are ok for you to consume.
Ingredients
This recipe can easily be made vegan by swapping the honey for agave or maple syrup. I used frozen strawberries instead of fresh as they are much cheaper to buy frozen this time of year. These biscuits are not overly sweet, If you have a sweet tooth feel free to add more sweetener to the jam.
1 hr prep/ cooking time - Makes 25 jammie biccies
Step by step
Recipe
Jam
350 g strawberries
3 tbsp honey/agave
5 tbsp chia seeds
Biscuit mixture
150 g ground almonds ( I just blitzed them in a nutri bullet)
300 g buckwheat flour
1 tsp baking powder
pinch of salt
125 ml coconut oil melted
125 g honey/agave
1 tsp vanilla extract
Method
Preheat the oven to 160 degrees/350 Fahrenheit and line a couple of baking trays with parchment paper.
To make the jam, simply add all the ingredients to a saucepan with a splash of water and simmer on a medium heat for 25 minutes, mash the strawberries halfway to release the beautiful juices. Once cooked leave to cool and blitz in a Nutri bullet or similar till smooth, leave to one side.
To make the biscuit dough add the wet ingredients to the dry and gently mix together to form a smooth dough. ( do not knead like bread). Chill for 30 minutes (chill the dough not yourself!!!)
Split the dough in half and roll out using extra flour to stop the dough from sticking, using a 4cm fluted round cutter, cut 25 round circles. Place on a baking sheet and bake for 10 minutes in the middle shelf.
For the top layer roll out the other half of the dough, cut 25 rounds of biscuit dough and use a small heart shaped cutter for the middle and bake for 10 minutes.
Once your biscuits have cooled down ( they take around 15 minutes) sandwich them together with either your homemade jam or store bought.
Enjoy gobbling these up!
Variations
Feel free to swap the strawberry’s for any fruit you prefer. I used honey for this recipe however if you are vegan use agave or maple syrup instead.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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