Since the powers-that-be at Jammie Dodgers have betrayed us vegans by adding milk to their recipe, some of our favourite biscuits were suddenly off the menu. These veganised biscuits are ridiculously easy to make and even better than the originals. I’ve even included a version made with agave syrup for a refined sugar-free alternative.
Jammie Dodgers (+ Sugar Free Option)
- 150 g non-dairy spread
- 90 g caster sugar
- 1 tsp vanilla extract
- Pinch of salt
- 225 g plain flour
- 3 tbsp strawberry or raspberry jam seedless
Sugar-Free Alterations (see notes for instructions)
- 150 g agave syrup ~115ml
- 300 g plain flour
- 3 tbsp strawberry or raspberry fruit spread seedless
Preheat the oven to 160 degrees C. Prepare two large baking trays by lining them with non-stick baking paper.
Add the dairy free spread (150g) and sugar (90g) to a mixing bowl and beat together with a stand or hand mixer until pale and fluffy.
Mix in the vanilla extract (1 tsp) and salt (pinch).
Sieve in the flour (225g) and stir everything with a wooden spoon or spatula (not the mixer) until it comes together as a dough.
Turn out onto a floured surface and roll out to around 1/2 cm thick. Start cutting out the biscuits with a 2 inch fluted round cutter. Cut out as many as you can, then transfer the biscuits to the tray using a knife or small palette knife. Re-roll the dough and continue cutting out the biscuits until you can't make any more - you want an even number so they can all be sandwiched.
Now cut out a heart from the centre of half of the biscuits. If you don't have the perfect sized heart-shaped cutter (I don't), you can easily make one yourself using tin foil: Roll out a few inches of foil and then tightly fold it up into a long strip (~1cm wide), making sure to really firmly press down the folds. Fold the strip in half in the middle, this will be the indent of the heart shape. Then take a pen or pencil and carefully use it to bend each side of the foil strip next to the fold into a curved heart shape. Trim the excess length at the bottom of the heart and stick the two edges together with tape. Your cutter is now ready to use.
Once the hearts have been cut out from half the biscuits, they are ready to bake. Place they trays in the oven for 10 minutes, turning halfway through to make sure they bake evenly.
Once baked, transfer to a cooling rack and allow to cool for 10-15 minutes.
Meanwhile prepare the jam. Sometimes it can be a bit lumpy so spoon out the jam (3 tbsp) into a small bowl and stir well to smooth it out. If it's still lumpy, you can gently heat it up in a saucepan to thin it slightly and melt any big lumps.
Sort the biscuits into pairs which match closely in size. Spoon some jam onto the centre of the whole biscuits, spread gently towards the edges but leave most of the jam in the centre. Then gently press the heart half on top until the jam nicely fills the centre of the heart. Do this with each biscuit until they are all sandwiched.
The biscuits can be eaten straight away but for the perfect Jammie Dodger-style chewy consistency, leave them overnight, as the jam slightly softens the biscuits as it soaks in.
And that's it! Ready to enjoy with a cup of tea or make for friends and family and they'll never know the difference!
Sugar-Free Option: The method is almost exactly the same except for beating the butter on its own first before adding the agave syrup, vanilla and salt. Then sieve your flour in the same way and stir until the dough forms. They also bake for 10 minutes. For a refined-sugar free jam alternative use a fruit spread - these are jams made only from natural sugars. I really love the Meridian Organic Fruit Spreads which come in many options and lack nothing in sweet fruity flavour.
Another alternative is to customise your fillings, you could opt for vegan chocolate spread instead of jam or I really like this lemon curd recipe from The Vegan Society which adds a tangy twist (see last photo).