Homemade vegan Jammie Dodgers! An easy and fun-to-make recipe for this classic British treat.
Jammy Dodgers are essentially Linzer bicuits with a funny name.
A jam sandwich in biscuit form.
They’re a childhood favourite of mine and always make me feel better, even just looking at them, but especially eating them!
Apparently shop-bought Jammy Dodgers are actually vegan-friendly but these homemade ones are a million times better…
These homemade cookies would make such a cute gift or treat for Valentines Day :-)
And if no one gets you anything for Valentines Day (how dare they!!) you could make yourself a batch to enjoy. That’ll show them.
More Vegan British Biscuit recipes:
Vegan Jaffa Cakes (can I call this a biscuit?)
Vegan Jammie Dodgers
A recipe for vegan homemade Jammy Dodgers (Linzer cookies) with only 4 ingredients!
- 120 g / ½ cup vegan butter, I used Vitalite dairy-free spread
- 55 g / ¼ cup caster sugar
- 180 g / 1 ½ cups plain flour
- Seedless raspberry jam
- In a large bowl, cream together the vegan butter and sugar until smooth.
- Add the flour in a small amount at a time and continue to mix the dough until completely smooth and it balls together. If it's still crumbly, keep mixing.
- Briefly kneed the dough and roll into a smooth ball. Wrap in clingfilm and chill in the fridge for 20-30 minutes.
- Meanwhile, preheat the oven to 180C / 370F and line a baking sheet with greaseproof paper.
- Once the dough has chilled, roll to about ½ cm thickness and cut out your cookie shapes. Use a smaller cutter to make a cut-out centre on half of the cookies.
- Transfer to the baking sheet and bake for 10-15 minutes, turning occasionally to ensure even baking. Once they begin to turn slightly golden brown at the edges, they are done.
- Leave to cool at room temperature.
- Once cooled, add approximately half a tsp of the raspberry jam to each full halves of the cookies and place the cut-out centre cookies on top to create a jam sandwich.
If you want to make the jam stiffer, like in shop-bought Jammy Dodgers, you can add the jam to a small saucepan and simmer until it's reduced, thick and sticky.
I’m literally half way through making these but wanted to ask – the texture of the dough needs to me quite butter-y, not too dry? Found it hard to get the balance of rolling it out with flour but not over or under doing it (I found either the dough would stick to the pin or it would get too dry too quickly. In the oven now.. couldn’t do the whole dough but made the most of it so fingers crossed!
next time you make it, try using icing sugar to dust the surface, its a tip i read somewhere for making shortbread recipes :)