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.
- 120gÂ Stork block
- 55gÂ caster sugar
- 180gÂ plain flour
- 50g frozen strawberries
- 50g frozen blueberries
- 2 tsp agave syrup
- 2 tbsp chai seeds
Cream together the vegan butter and sugar until smooth.
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.
Wrap in clingfilm and chill in the fridge for 20-30 minutes.
Once chilled, roll out to 1/2cm thick and use a circle cookie cutter to cut out the biscuit.
- Every other biscuit use a smaller circular cutter to remove the middle.
Transfer to the baking sheet and bake for 10-15 minutes or until golden brown
Leave to cool at room temperature.
- While cooling, to make the jam place the blueberries and strawberries in a pan and heat until it starts to soften.
- 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.
- Add in the chai seeds and allow to cool and gelatinise .
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.
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.