A childhood favourite in playgrounds up and down the country…the humble jammy dodger. Oozy, sticky jam sandwiched between two crisp layers of biscuit they really are a delight. My ones have a slight twist as the biscuit contains maca powder, which is great for helping to balance hormones and some cinnamon to increase the sweetness. They are also completely refined sugar free and bloody yummy! Make some and store in an air tight container in the fridge to have a ready made snack all week.
These aren’t as sweet as generic biscuits as I am trying to reduce my sugar content in a bid to change my taste buds, so feel free to add more date nectar to taste.
Ingredients: Makes 16 Biscuits
- 200g Plain Flour
- 125g Cold Cubed Butter
- Pinch of Salt
- 1 Egg
- 2tsp Maca Powder
- 2tsp Vanilla Extract
- 3 Tbsp Date Nectar
- 1 tsp Cinnamon
For Jam Filling:
- 100g Raspberries
- 7 Tbsp Chia Seeds
- Preheat the oven to 180 degrees.
- Start by adding the flour, butter and salt to a bowl and rub the butter and flour between your fingertips until it resembles a fine breadcrumb consistency.
- Add the remaining ingredients and mix together with a wooden spoon until it is all combined and smooth.
- Wrap in cling film and chill in the fridge for about 15 mins.
- Once chilled roll out the dough on a flour surface and cut out 32 medium rounds using a cutter.
- In sixteen of the biscuits cut out little heart/star shapes (this will be where you see the jam poking through.
- Bake the biscuits in the oven for about 7-8 mins until golden brown.
- While the biscuits are cooling make the raspberry jam.
- Heat the raspberries in a saucepan adding the chia seeds and a splash of water – it helps to crush the raspberries down a little with a fork.
- Once the jam has thickened up remove from the heat and allow to cool.
- Once the biscuits and jam are both cool spoon a small amount of jam onto a base biscuit then add a star biscuit to the top.
- Repeat with all the biscuits.