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Posh Jammie Dodgers

Jammie dodgers was one of my favourites biscuits growing up with the buttery biscuit crumb and the jammie centre. This recipe is more adult version with a homemade Chai seed strawberry & blueberry jam and a vegan biscuit base.

Ingredients:

  • 120Stork block
  • 55caster sugar
  • 180g plain flour
  • 50g frozen strawberries
  • 50g frozen blueberries
  • 2 tsp agave syrup
  • 2 tbsp chai seeds

Method:

  1. Cream together the vegan butter and sugar until smooth.
  2. Add the flour in a small amount at a time to the dough until it comes together in to a ball. If slightly crumb can a a very small amount of water.
  3. Wrap in clingfilm and chill in the fridge for 20-30 minutes.
  4. Once chilled, roll out to 1/2cm thick and use a circle cookie cutter to cut out the biscuit.
  5. Every other biscuit use a smaller circular cutter to remove the middle.
  6. Transfer to the baking sheet and bake for 10-15 minutes or until golden brown
  7. Leave to cool at room temperature.
  8. While cooling, to make the jam place the blueberries and strawberries in a pan and heat until it starts to soften.
  9. Use a masher to crush down the fruit and add the agave syrup. place on a lower simmer until most of the water has evaporated but make sure it doesn’t burn.
  10. Add in the chai seeds and allow to cool and gelatinise .
  11. Once the biscuit and jam has cooled, spoon 1tsp of the jam to each full halves of the biscuit and place the cut-out centre cookies on top to create a jam sandwich.
  12. Serve & Enjoy

Tips: Due to the water activity of the jam make sure you eat the same day as the biscuit will begin to turn soft.

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