A great vegan snack

  • Serves: 20 people
  • Prep time: 30 minutes
  • Cooking time: 10 minutes
    • British
    • Dairy Free
    • Vegetarian
    • Vegan

    Vegan Jammy Dodgers

    Recipe Information

    Ingredients
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    250g plain flour

    150g ground almonds

    120ml melted coconut oil

    120ml maple syrup

    20ml vegetable oil

    2 tsp vanilla essence

    1 tsp baking powder

    Pinch of salt

    Specially Selected raspberry conserve

    Icing sugar to sprinkle

    Biscuit cutters – approx 5cm and a smaller one to make a whole in the centres (use round, star or any shape you like)

    Method

    Preheat the oven to 170c/325f/gas3

    Put the flour, ground almonds, baking powder and salt into a bowl and whisk well with a balloon whisk

    In another bowl mix the coconut oil, maple syrup, vanilla essence and vegetable oil together

    Pour this mixture into the dry mix and mix well

    Allow to rest a while, then roll out to the thickness of a pound coin

    With your chosen cutters – cut out 40 biscuits

    Cut a small hole in the centre of 20 of them. If you want you can emboss the top of the biscuits

    Using a palette knife transfer to lightly greased baking sheets – allow a little space between them

    Bake for 7- 10 mins – till the edges are just browning

    Allow to cool

    Then add ½ teaspoon jam on top of the whole biscuits – then top them with the cut out biscuit

    Sprinkle with some icing sugar and serve

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