Description
Recreate a nostalgic British classic with these vegan Jammy Dodgers, featuring a buttery shortbread base enriched with condensed coconut milk and a vibrant raspberry jam center. These delightful heart-shaped treats offer a perfect balance of crisp texture and sweet, fruity flavor for any tea-time occasion.
Ingredients
- Condensed coconut milk
- Caster sugar
- Nuttelex (vegan butter), softened
- 1 tsp vanilla extract
- Plain flour
- Baking powder
- Raspberry jam
- Optional: Icing sugar, water, and vegan red food coloring
Instructions
- Line two cookie sheets with baking paper and cream together the condensed coconut milk, caster sugar, and softened Nuttelex until smooth.
- Whisk the flour and baking powder together, then gradually incorporate into the wet mixture to form a soft dough; wrap in baking paper and freeze for 10 minutes.
- Roll the dough to 1/2 cm thickness on a floured surface and cut into circles, using a smaller heart cutter to remove the centers from half of the pieces.
- Transfer the cutouts to the prepared trays and refrigerate for one hour to prevent spreading during the bake.
- Preheat the oven to 160°C (320°F) and bake the biscuits for 10–12 minutes or until the edges are just starting to turn golden brown.
- Allow the biscuits to cool completely before optionally icing the heart-cutout tops and sandwiching them together with a generous layer of raspberry jam.
Notes
To ensure your biscuits have the best texture, make sure your vegan butter is softened but still cool to the touch before mixing. If you find the dough becoming too soft while cutting out the shapes, return it to the fridge for a few minutes to firm up again. For a more professional finish, lightly dust the finished cookies with a little extra icing sugar just before serving.
- Prep Time: 1 hour 25 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: British