I've made plenty of recipes from the Ms Cupcake cookbook since I got it and thought it was about time I made these jammy little biscuits. The dough itself is really easy to make and produces a really wholesome and tasty biscuit.
Shop bought Jammie Dodgers used to be one of those 'accidentaly vegan' products and admittedly they were never my favourite biscuit but nevertheless something that is vegan friendly is a-ok by me but recently they started unnecessarily adding milk powder making them a no go altogether. But these little home made jammy treats in my opinion tastes a whole lot nicer and of coarse fresher.
Ingredients
350g Plain flour
1 Tsp Bicarb of Soda
Pinch of salt
140g Dairy free butter
100g Brown sugar
3 Tbsp Golden syrup
1 Tbsp Vanilla extract
Seedless jam of your preference
Icing sugar for dusting
Method
Preheat your oven to 180c and line two baking trays with greaseproof paper
In a bowl mix together the flour, bicarb and salt. Then in a separate bowl, cream together the butter, sugar, syrup and vanilla. Once mixed, slowly start adding to the dry ingredients, stirring to combine or you can use your hands until it comes together as a dough.
Wrap the dough in clingfilm and refrigerate for at least 30 minutes (it can last up to a week in the fridge) once chilled, roll out the dough on to a lightly floured surface until about 3mm thick. Using a cookie cutter, cut out as many shapes as you can. Using some very small cookie cutters (like these) cut out the shape in the middle of half of the cookies, or you can use a sharp knife and freehand.
Bake the cookies for 8-12 minutes - you want them cooked through but not too browned. Remove from the oven and cool on a wire rack until cool cooled completely. Spread the whole cookies with a dollop of jam. Place the cookies with a peek-a-boo window on top, allowing some jam to peek through and sprinkle with icing sugar before serving.
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