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?)
- 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.