Jammy Dodger Cakes

Soft, chunky, jammy vegan biscuits!

Think of sweet biscuits, yet soft and cakey with a sweet strawberry centre – Jammy Dodger cakes! These little treats are easy and fun to make. They are free from added sugar and contain extra fibre, thanks to the light brown flour.

Organic Light Brown Self Raising Flour 1kg (Marriages)

200g brown self-raising flour

Xylitol 1kg (Sussex Wholefoods)

100g Xylitol

Organic Sunflower Vegetable Margarine 500g (Biona)

100g vegan margarine

Natural Egg Replacer - No Egg 200g (Orgran)

1 heaped teaspoon

Strawberry Fruit Spread 284g (St Dalfour)

A jar of strawberry spread

Other Ingredients

A little plant-based milk.

Method

1) In a mixing bowl, rub together the flour and margarine until they resemble breadcrumbs. Mix 1 heaped teaspoon of the ‘No Egg’ egg replacer with 2 teaspoons of water, and add this. Squash into a ball and roll the dough out on a floured surface.
2) At this stage, pre-heat the oven to 190°C. While the oven heats, cut out your biscuit shapes. We’ve stuck to classic circular 5cm cutters.
3) Make a small dip in the centre of half of the shapes. Spoon in a big dollop of strawberry spread in the middle and spread any excess across the surface. In the centre of the remaining shapes, cut out a smaller hole. Before you sandwich the two shapes together, brush the underside of the top shape with either plant milk wash. This helps them stick together.
4) On a lined tin, lay out the biscuits with an inch gap between each. To glaze, brush with plant milk.
5) Bake for 10/12 minutes, until golden brown.