Vegan Jammy Dodger Recipe
These vegan jammy dodgers feature crumbly shortbread biscuits filled with sweet strawberry jam, offering a plant-based twist on the classic British treat. Perfect for tea-time indulgence or a cosy snack, they’re easy to make and fully dairy-free!
Ingredients
- 300 g Plain Flour
- 200 g Dairy-free Butter
- 100 g Caster Sugar
- 1 tbsp Vanilla Extract
- Strawberry jam
- Icing sugar To Dust (optional)
Instructions
- Preheat the oven to 170°C. Cream the dairy-free butter and caster sugar together in a bowl until light, fluffy, and smooth. This creates the perfect base for soft and crumbly vegan biscuits.200 g Dairy-free Butter, 100 g Caster Sugar
- Gradually add the plain flour, mixing gently with your hands or a wooden spoon until the mixture takes on a breadcrumb-like texture.300 g Plain Flour
- Slowly the mixture will come together into a ball. Add water if it is still a little crumbly, one tablespoon at a time, mixing until a soft dough forms. Avoid overhydrating - just enough to bring the dough together smoothly
- Roll out the dough on a lightly floured surface to a thickness of 5mm.
- Use your favourite cookie cutter to shape the biscuits.
- Arrange the shaped biscuits on a parchment-lined baking tray
- freeze for 15 minutes, or until firm to the touch. This step helps them maintain their shape while baking.
- Bake the biscuits for 13 minutes in a preheated oven at 170°C., keeping a close watch to ensure they remain pale and do not brown.
- Let the biscuits cool completely on a wire rack to achieve the right crispness before assembly.
- Once cooled, spread a generous layer of strawberry jam on the flat side of one biscuit and sandwich with another biscuit on top to create a sweet, fruity filling.
Optional
- For an extra touch, lightly dust the biscuits with icing sugar before serving.
Notes
Recipe Notes: Vegan Jammy Dodger Recipe
- Dough Texture: The dough should be soft but not sticky. If it’s too crumbly, add a small amount of water (1 teaspoon at a time) until it holds together.
- Chilling Step: Freezing the dough for 15 minutes is essential for maintaining the biscuits' shape during baking. Don’t skip this step for the best results.
- Baking Time: Keep a close eye on the biscuits while baking, as they should remain pale and not brown. Slightly underbaking them will keep the shortbread texture soft and buttery.
- Jam Choice: While strawberry jam is classic, feel free to experiment with other flavours such as raspberry, apricot, or even vegan lemon curd or chocolate spread for variety.
- Storage: Store the assembled biscuits in an airtight container at room temperature for up to 5 days.
- Dusting Option: For a touch of elegance, dust the biscuits with icing sugar just before serving.
- Make-Ahead Tip: You can prepare the dough in advance and freeze the unbaked biscuits for up to a month. Bake straight from frozen, adding 1–2 minutes to the baking time if needed.
- Customisation: Add a pinch of cinnamon or lemon zest to the dough for a flavour twist, or drizzle melted vegan chocolate over the top for an extra indulgent treat.
- Serving Suggestion: Pair these biscuits with a cup of hot tea or coffee for a classic afternoon delight!